Broccoli Rabe

Chorizo and Broccoli Rabe Pasta

Ingredients

• 1 tablespoon olive oil

• 1 1/2 pounds bulk chorizo sausage

• 4 cloves garlic, minced

• 1 large onion, cut into 1/2-inch pieces

• 1 (8 ounce) package uncooked rotini pasta

• 1/4 cup water

• 2 tablespoons olive oil

• 1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces

• salt and black pepper to taste

• 1/2 cup shredded Parmesan cheese

Directions

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook and stir the chorizo, garlic, and onion in the hot oil until the chorizo has browned and no longer pink, and the onion has softened, about 10 minutes. Pour off any excess grease, then transfer to a bowl. 

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. 

3. Pour the water and 2 tablespoons olive oil into the skillet that the chorizo was cooked in. Bring to a boil over high heat, then add the broccoli rabe, cover, and cook until tender, about 4 minutes. Uncover, and stir in the chorizo mixture; bring to a simmer. Toss the pasta with the chorizo mixture in a large bowl. Season to taste with salt and black pepper, and sprinkle in the Parmesan cheese. Stir gently before serving. 

Broccoli Rabe with Portobello Mushroom

Ingredients

• 1/2 cup extra-virgin olive oil

• 3 cloves garlic, minced

• 1/2 cup red onion, chopped

• 3 sprigs fresh thyme, chopped

• 2 portobello mushroom caps, cut into 1/4-inch pieces

• sea salt and freshly ground black pepper to taste

• 2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces

• 1/4 cup grated Parmesan cheese, or as needed

Directions

1. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes. 

2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.