Broccoli rabe, also called rapini, has longer, thinner stems and smaller florets than traditional broccoli. Serve with or without pasta.
1 pound Sweet Italian Sausage links, Hot Italian Sausage links, Luganega links, or purchased sausage
2 pounds broccoli rabe
1/4 cup olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Bring a large pot of salted water to a boil, and have a bowl of ice water handy.
2. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 5 to 7 minutes, or until cooked through and no longer pink, turning them with tongs to brown on all sides. Allow sausages to sit for 5 minutes, then cut them into 1-inch pieces, and cover sausage in foil to keep warm.
3. Rinse broccoli rabe, and cut it into 1-inch pieces. Blanch broccoli rabe in boiling water for 4 to 5 minutes, depending on the thickness of the stalks. Drain, and plunge into ice water to stop the cooking action. Drain again, and place broccoli rabe in a colander. Squeeze out as much water as possible with the back of a spoon. Set aside.
4. Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, for 45 seconds. Add broccoli rabe, separating pieces with tongs, and heat through. Add sausage, and heat through. Season dish to taste with salt and pepper, and serve immediately, passing Parmesan separately.
Note: Both the broccoli rabe and the sausage can be cooked a day in advance and refrigerated separately. Sauté the garlic and reheat the other elements of the dish just before serving.