My “favorite” pasta changes each time I whip up a new one. Here I go again.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: you will need a ladle of the cooking water for the pasta sauce.
Step 2
In a medium bowl, combine the veal, sage, fennel seed, garlic, onions, red pepper flakes, salt, and black pepper.
Step 3
Bring an inch of salted water to a boil in a deep skillet. Add the broccoli rabe and boil for 7 to 8 minutes. Drain well.
Step 4
Return the skillet to the stovetop and heat to medium-high heat. Add the EVOO and the veal sausage mixture and break it up. Cook the veal crumbles for 5 to 6 minutes, until lightly browned all over. Add the broccoli rabe and combine. Adjust the salt and pepper to taste.
Step 5
Add a ladle of starchy pasta cooking water to the sausage and rabe, then drain the pasta and add to the skillet. Combine the pasta with the sausage and broccoli rabe. Add a couple of handfuls of grated cheese to the pan and adjust the salt and pepper one final time, then serve.
