Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Mediterranean cuisine.

Pasta With Broccoli Rabe and Sausage

Serves 6-8

1 pound orecchiette pasta
1 tablespoon olive oil
1 pound Italian sausage, casings removed
2 cloves garlic, finely chopped
2 cups low-sodium chicken broth
1/8 teaspoon crushed red pepper
1 bunch broccoli rabe, cut into 2inch pieces
4 tablespoons butter, cut into pieces
1 cup grated Parmesan (4 ounces)
Kosher salt and black pepper

Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Heat the oil in a large, deep skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.
Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly 1 to 2 minutes.
Toss the pasta with the sausage mixture and ¼ teaspoon of each salt and pepper.