Categories: Pasta
Ingredients
- Salt
- 1 bunch broccoli rabe, tough ends trimmed
- 3 tbsp olive oil
- 1 lb. Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 small red finger chiles, chopped or 1 tsp. crushed red pepper
- 4 garlic cloves, chopped
- 1 tbsp lemon zest plus 1/4 cup lemon juice (from 2 lemons)
- 1 tbsp fresh oregano, finely chopped
- 1 lb. penne
- 1 cup crumbled ricotta salata or feta
- 1/2 cup fresh mint, finely chopped
Directions
-
Bring a large pot of water to a boil for the pasta.
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Bring a few inches of water to a boil in another pot for the broccoli rabe, salt the water, add the broccoli rabe. Cook until crisp-tender, about 3 minutes; drain. Chop.
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In a large skillet, heat the oil over medium-high. Add the sausage and cook, stirring and breaking up with a spoon, until browned, 5-6 minutes. Add the broccoli rabe, onion, chiles, garlic, lemon zest and oregano. Cook the sauce, stirring often, until the onion softens, about 3 minutes.
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Salt the boiling water for the pasta, add the pasta and cook al dente. Drain, reserving 1/2 cup starchy cooking water. Add the starchy water to the sauce; remove from the heat. Toss in the pasta, cheese, mint and lemon juice; season.