Sausage and Broccoli Rabe Rigatoni- Bar Paulie Pasta

A good friend of mine brought in this dish for me to try last year, he said it was his signature dish so therefore I think the name deserves to be Bar Paulie Pasta.

Ingredients for 4 servings

12 oz short shaped pasta mezzi rigatoni or orechiette

1lb italian sausage (mild or hot)

8 oz. Baby Bella Mushrooms chopped

1 bunch rapini/broccoli rabe

5 cloves garlic minced

1 shallot minced

1 lemon wedge squeezed

3 Tbsp Butter

1/2 C Chicken Broth

1/2 C white wine (I used sauvignon blanc)

1/2 Grated Parmigiano-Reggiano

Salt and Pepper to taste

pinch of red pepper flakes

olive oil

How I made it:

Bring a large pot of salted water to a boil.

In a large skillet over medium heat add olive oil to coat the pan. Brown the sausage. Once cooked remove from the pan. Add a little more olive oil if there is not a lot of fat left in the pan. Add mushrooms. Cook down the mushrooms for 3-4 minutes. While the mushrooms are cooking blanch the broccoli rabe in the boiling water for 1 minute(you can use the same water for the pasta). Remove and strain. Add shallots and garlic to the skillet. Season with salt, pepper and garlic. Add in the blanched broccoli rabe to the skillet. Season with a pinch more salt. Squeeze over a lemon wedge and continue to let cook for another 3 minutes. Add in 3 Tbsp of butter. Stir. Add chicken broth and white wine. Reduce by half. Add in cooked pasta toss. Add pasta water and freshly grated Parmigiano-Reggiano. Taste. (If it is still a bit too bitter for your liking add in a little more butter or a splash of cream- Broccoli Rabe has a distinct bitter taste, you can always sub out with broccolini or broccoli if you prefer)

Garnish with extra parmesan, black pepper and a drizzle of olive oil

Serve and Enjoy.

Happy Eating! -Kristen Faith