Cook the Issue 2010: Pasta with Broccoli Rabe and Sausage

October 4th, 2010

This was a really fast and tasty recipe. I blanched the rabe for five minutes then ran it under cold water, pressed out the liquid, and chopped. The sausage was a spicy Italian chicken sausage. I didn't have any kalamatas, but the green Greek olives I had in the fridge worked fine. This was an easy Monday night dinner that I'd make again. One addition for next time: chopped tomatoes.

posted in: Gallery

Pielove writes: Ha, you will have to let us know how it works as a make-ahead! We polished off our leftovers for dinner and they were quite good. The tortillas disintegrated but the filling is substantial enough, it was still a good meal. Posted: 8:33 pm on October 5th

liamsaunt writes: Haha it is still in the refrigerator waiting to be baked! I wasn't in the mood for it last night. Maybe tonight... Posted: 1:55 pm on October 5th

Pielove writes: This looks great-- what happened to your pumpkin enchilada casserole? ICD posted hers-- I was expecting yours! Posted: 1:38 pm on October 5th