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Author From food52.com


  • 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


  1. Set a large pot of salted water on to boil for the pasta

  2. Place low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve.

  3. Lightly toast pine nuts in a dry skillet, reserve.

  4. 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.

  5. Cook the pasta to producers instructions for al dente.

  6. 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.

  7. 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.