MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta w/Spicy Sausage, Broccoli Rabe & Chickpeas
Categories: Pork, Cheese, Beans, Herbs, Citrus
Yield: 5 servings

Salt & black pepper
1 1/2 lb Broccoli rabe or broccoli;
- chopped, tough stems
- discarded
1 lb Shaped pasta, such as
- campanelle or orecchiette
2 tb Olive oil
1 lb Hot Italian sausage
3 cl Garlic; minced
1/2 c Dry white wine
15 oz Can chickpeas; rinsed,
- drained
2 tb Unsalted butter
1/2 c Grated Parmesan; more to
- serve
1 Lemon; zested, juiced

Bring a large pot of salted water to a boil. Roughly
chop the broccoli rabe, add it to the pot, and cook for
3 minutes. Use a sieve or slotted spoon to lift the
broccoli rabe from the water and place it in a colander
to drain.

Bring the water back to a boil. Cook the pasta according

to package instructions until al dente, reserve 1 cup
pasta water, then drain pasta.

Meanwhile, in a large Dutch oven or deep, 12" skillet,
heat the olive oil over medium-high. Add the sausage and
cook, breaking it up with a wooden spoon, until browned,
3 to 5 minutes. (Don’t worry if the sausage is not
completely cooked through.) Add the garlic and cook for
30 seconds.

Add the wine and cook, scraping any bits from the bottom
of the pan, until the wine is reduced by half, about 1
minute.

Add the broccoli rabe, chickpeas, 1 teaspoon salt and
1/2 teaspoon pepper to the skillet and cook over medium
heat, stirring often, until the sausage is cooked
through and the broccoli rabe is very tender, about 3
minutes.

Add the pasta and 1/2 cup of the reserved pasta water,
toss well, and cook over low heat until the sauce comes
together, about 1 to 2 minutes. Add additional pasta
water, a few tablespoons at a time, if needed for
moisture.

Remove the pan from the heat, add the butter, Parmesan,
lemon zest and lemon juice, and toss until the butter is
melted. Divide pasta among shallow bowls and top with
additional cheese sprinkled on top.

By: Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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