- 1 pound Gemelli, penne or rotini Pasta
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage
- 1 bunch rapini (broccoli rabe)
- 2 cups low-sodium chicken broth reduced by half to 1 cup
- 1/4 cup dry white wine
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/2 cup golden raisins
- 1/4 cup pine nuts, lightly toasted
- freshly peeled parmesan cheese
- kosher salt and pepper to taste
- 3 tablespoons butter
Set a large pot of salted water on to boil for the pasta
Place low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve.
Lightly toast pine nuts in a dry skillet, reserve.
Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, squeeze sausages from their casings, dropping bite-sized pieces in the hot skillet to saute, stirring occasionally, until nicely browned. Using a slotted spoon, remove the sausages to a bowl, leaving behind the drippings in the skillet.
Cook the pasta to producers instructions for al dente.
Trim the ends, wash, dry, and cut the brocolli rabe into 1-1/2” pieces. Add to the drippings in the skillet and saute over medium-high heat until wilted and just starting to take color. Add the sliced garlic and pepper flakes and cook 1-2 minutes, add the reduced chicken broth, wine, and raisins and cook another 3-4 minutes, until the broccoli rabe is just starting to soften, but still has a nice bite to it.
Drain the pasta and add to the skillet, chuck in a few large knobs of butter and the pine nuts, and toss to combine. Check seasoning for salt and pepper, and serve topped with ribbons of freshly peeled parmesan.