Presenting….broccoli rabe!

This one is new.  It was new to me and new to our CSA.  When I found out we were getting it, I went to work researching what to do with this new green.  Everything I read about it warned of it being bitter, and having recently had some otherwise delicious food spoiled by inedibly bitter greens, this made my unhappy.  But I figured if I cooked it correctly, this could be avoided.  Also, over and over again I saw recipes for combining the broccoli rabe (raab or raap) with pasta and sausage.  I decided that if that is a traditional dish, then that’s what I’ll have.  And so I made bow tie pasta with broccoli rabe and sausage. The recipe makes a lot, enough for a couple meals, and it was toddler approved, which is always a big selling point in our house.

16 oz package bowtie pasta, or similar sized shape (penne, etc)

1 bunch broccoli rabe, chopped into small pieces

1 small onion, finely diced

3-4 cloves garlic, minced

1/2 lb mild flavored sausage (I used 3 links of cheddar brats that I got on sale)

16 oz jar of prepared tomato based pasta sauce

Bring two pots of salted water to a boil.  In one, boil the bow tie pasta according to package directions.  In the other, blanch the broccoli rabe for about 4 minutes.  Drain and shock the rabe in an ice bath to stop the cooking.  In the now empty pot, heat a drizzle of olive oil over medium high heat.  Cook the onion until it is translucent.  Add the garlic and cook  until it is fragrant.  Add the drained broccoli rabe and cook until the broccoli rabe is heated through and tender.  Add the pasta sauce and drained bow tie pasta.  Toss the whole lot together, season with salt and pepper, and serve with parmesan cheese.