Page 46 - 2016TOHCookbook

Broccoli Rabe, Chickpeas and Sausage
Felsenstein Family | GLEN ROCK, NJ
“I use this recipe quite often. It’s from Parents magazine with a few adapta- tions made by me. It is a relatively healthy pasta dish. However, I substitute spinach or broccoli for the broccoli rabe to ensure that my whole family will eat it.” LORI FELSENSTEIN
INGREDIENTS
Serves 4
1 pound pasta, such as gemelli, farfalle or ziti
2 tablespoons olive oil
12 ounces sweet Italian turkey sausage, casings removed
4 garlic cloves, minced
1 (15-ounce) can chickpeas, drained and rinsed
1 large bunch broccoli rabe, fresh or frozen spinach, or chopped broccoli 3⁄4 teaspoon dried oregano
1⁄4 to 1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2⁄3 cup grated Parmesan cheese
PREPARATION
1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain in a colander, reserving 1 cup of the pasta cooking water.
2. Heat the oil in a large skillet over medium heat. Add the sausage and cook until it is no longer pink, stirring occasionally and breaking up the sausage into bite-sized pieces using a spatula. Add the garlic and cook until fragrant, about 1 minute.
3. Stir in chickpeas, broccoli rabe, oregano, salt and pepper. Cover and cook until the broccoli rabe is tender, about 7 minutes. Add 1⁄4 cup of the pasta water if the mixture is too dry.
4. In a large bowl, toss the pasta with the turkey mixture and 1⁄3 cup of the cheese. Add some additional reserved pasta water, if necessary. Serve immediately with the remaining cheese passed alongside.
PAGE 38 | UMASS DINING