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Roasted Broccoli Rabe and Sausage Pasta

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Roast Broccoli Rabe and Sausage If I had to describe this dish in one word- yum comes to mind. I have mentioned before how I love this combination of flavors- especially in a pasta. I love, love broccoli rabe- it is one of my favorite vegetables.

The problem is my daughter and husband don’t care for it as much- the pasta dish I mean. They like pasta with red sauce and the one I normally make has no sauce. They don’t like it- but I love it.

This is a compromise since it has a fresh ricotta sauce. I was watching Rachel Ray and she made something similar- where she roasted the broccoli rabe and the garlic and mixed everything with ricotta. I thought it was a fantastic idea and decided to add sausage in there as well and make it a one pot meal. I made a special trip to Whole Foods and bought fresh ricotta- if you can do purchase it for this recipe. It makes a big difference in taste- a lot creamier and fresher.

The dish is super simple and quick to make- ideal for a weekday plus I got a thumbs up from the rest of the family!

  • 1 large garlic bulb, wide top cut off
  • 1 teaspoon extra virgin olive oil
  • Salt

Roast the garlic bulb with oil and salt wrapped in aluminum foil for 45 minutes in a 450 degrees F. Take out and let cool. Squeeze the garlic out and keep aside.

  • 1 bunch broccoli rabe, trimmed and cut into 3-inch pieces
  • 4 links chicken sausage, casings off and crumbled
  • 2 tablespoons extra light olive oil
  • Salt

Place the broccoli rabe onto a large, lined cookie sheet. Transfer the sausage on to the cookie sheet as well. Drizzle oil and sprinkle salt. Bake on a 350 degrees oven for about 20 minutes.

  • 1 tablespoon extra virgin olive oil
  • ½ cup fresh ricotta cheese
  • ½ pound pasta, cooked al dente and 1 cup pasta water to spare
  • 1/3 cup Pecorino Romano, shredded
  • Salt

Heat a large frying pan with the olive oil. Add the roasted garlic paste and mix on medium heat. Add the roasted broccoli rabe and sausage. Mix well. Add the cooked pasta and half cup of pasta water. Mix well and add the ricotta and Pecorino cheese. Mix well and check for seasonings and texture. Add more pasta water and/or salt to suit your taste.

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The pasta shape is beautiful! What kind is it?


Gosh, I will have to check. I got it from Whole Foods- it was in the dry pasta section. Will report back.

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