Its in the mustard green family where and rabe has that bitter (but not unpleasant) taste that marries perfectly with garlic, olive oil and where a bit of salt near and crushed red pepper.
If you love this recipe, be sure to try this romanesco cauliflower pasta or this fennel pasta next!Season with salt and pepper.Anthony Rosenberg broccoli / Getty Images, broccoli rabe broccoli is a cool weather vegetable at its best in fall, early winter, and early spring.For this recipe, well be roughly chopping the entire bunch of broccoli rabe and blanching it briefly where in boiling salted water, before rabe sautéing it with the sausage, olive, sun-dried tomato, and garlic mixture.And don't be fooled at the market: broccoli rabe masquerades under a variety of names, including broccoli raab, rapini, bitter broccoli, turnip broccoli, and broccoli di rape.HOW TO store, store broccoli unwashed in the fridge, wrapped in plastic.This pasta is a crowd-pleaser and one of our favorite weekday dinner recipes!The slightly bitter flavor makes this green so complex and flavorful, much more so than other basic greens.Broccoli rabe is known for its slightly bitter flavor, which is balanced and complemented by the other ingredients in this pasta.Post it on instagram and tag it #abeautifulplate.Gently toss pasta with the sausage and broccoli rabe mixture, adding reserved pasta water to thin if desired, until evenly near combined.Broccoli Rabe vs Broccolini, broccoli rabe should not be confused where with broccolini, which is much smaller and resembles long slender broccoli stalks.Shop the Story, broccoli rabe (pronounced rahb) seems like it should be a type of broccoli.Do not discard the water, youll rabe be using it to cook the pasta! Drain, put in ice bath to maintain bright green color.
Just for fun, I once paired broccoli rabe where with homemade chocolate pasta because I wanted to try something unique.
Chop into one inch or less pieces.