A few nice people around these parts have commented on how my photos have improved and are looking spiffy these days. Well, to you lovely people, sorry about this one. Tonight, I simply did not care about lighting, garnishes, food composition, or textiles. In fact, the fact that my little DIY “photo studio” is housed WAY up on the second floor of our apartment was a major deterrent tonight to snapping a good photo, after a week (or two) like I’ve had. My job is sucking the life out of me at the moment, and each evening, I arrive home weary and generally pretty surly. Luckily, I live with a fine man who makes a stiff drink and is always there to pat my head and make me smile.
Also, tomorrow’s friday, which always improves morale around here.
So does pasta. And this dish is no exception.
Pasta with Spicy Turkey Sausage, Broccoli Rabe, and Garlic Crema
by Just the Tip / Inspired by Luna Cafe
Here’s what I used:
- 4 links hot italian turkey sausage
- olive oil
- 1/4 cup minced shallots
- 3 cloves garlic, grated
- 1 1/2 tsp fennel seed
- 1/4 cup chicken broth
- 1 cup half and half (or milk)
- 3/4 cup parmigiano reggiano
- 1/2 lb whole wheat penne
- freshly ground black pepper
- 1 head broccoli rabe, stems removed and leaves chopped into 1-inch pieces
Here’s what I did:
- Bring a large pot of water up to boil. Once boiling, salt the water and cook the broccoli rabe for about 3 minutes. Remove from the water and reserve for later. Bring the water back up to a boil.
- Meanwhile, brown the sausage in a large saute pan in a little olive oil, over medium/medium-high heat. Once browned, remove to a plate.
- Add a couple of tsp of olive oil to the saute pan and saute the shallots, garlic, and fennel seeds for a few minutes until tender. Add the chicken broth, raise the heat, and reduce to 2 tbsp (about 5 minutes). Add the half and half, parmesan cheese, and sausage, stir to combine and bring to a simmer. Remove from heat.
- Cook the pasta to package directions. Once the pasta is ready, put some low heat under the sauce, and spoon the pasta into the saute pan. Add the rabe, season with lots of black pepper, and serve with some extra parmesan cheese.