Easiest-Ever Sausage Rapini Pasta with Potatoes
A hearty, comforting broccoli rabe pasta with rich, subtly spicy sausage meat, sweet peas, and tender bite-sized potatoes, all tossed in extra-virgin olive oil with garlic and green onions. Quick, easy, and full of flavor—perfect for weeknight dinners or cozy meals anytime.
Servings: 6 Servings
Calories: 641kcal
Equipment
- 1 large deep skillet or Dutch Oven pan
- 1 large pot to cook the rapini, pasta, and potatoes
- 1 knife and cutting board to chop the veggies and aromatics
- 1 slotted spoon for draining
- 1 Wooden Spoon for stirring
Ingredients
- 1 bushel broccoli rabe 70 grams
- 1 box gluten-free penne 12 ounces or 340 grams
- 1 large Russet potato anywhere from 110 to 240 grams, peeled and chopped
- 6 tablespoons olive oil divided
- 2 green onions chopped (or one small shallot)
- 3 garlic cloves finely chopped
- 1 pound thick mild Italian sausages, skinned (about 3 thick sausages) 454 grams
- ⅓ cup frozen peas 100 grams
- ¼ cup grated Parmesan or pecorino cheese 23 grams
- Salt and black pepper
- 1 teaspoon cracked dried Rosemary needles or ½ teaspoon ground Rosemary
Instructions
- Bring a large pot of salted water to a rolling boil. Meanwhile, wash the broccoli rabe. Cut off the ends.1 bushel broccoli rabe
- Once water has come to a boil, use a kitchen tongue to dunk the broccoli rabe into the water. Let it simmer for about 7 minutes.
- Then with the kitchen tongue, take out the cooked broccoli rabe or scoop it out—leaving the water intact. Transfer to a colander to drain—place on a cutting board and chop into smaller pieces, reserve.
- Return the same water to a boil. Add pasta and potato pieces to boiling water and cook for 10-12 minutes or until the potatoes are fork-tender and the pasta is al dente (tender but firm to the bite).1 box gluten-free penne, 1 large Russet potato
- Meanwhile, cover a large Dutch pan or skillet with 2 tablespoons of olive oil and heat over medium heat.6 tablespoons olive oil
- When shimmering, stir in the onions and garlic. Cook for about 1 minute until fragrant.2 green onions, 3 garlic cloves
- Add cooked and chopped rapini (broccoli rabe), and season with a few pinches of salt—Cook and stir for about 5 minutes.
- Stir in again 2 tablespoons of olive oil and add the sausage. Cook and stir for 5 to 7 minutes or until cooked through—season with a few pinches of salt and Rosemary.1 pound thick mild Italian sausages, skinned (about 3 thick sausages), 1 teaspoon cracked dried Rosemary needles or ½ teaspoon ground Rosemary
- Stir in the peas and cook with the rest for about 1 minute.⅓ cup frozen peas
- When pasta and potatoes are done, drain, reserving ¼ cup of pasta water. I prefer to transfer the noodles and potatoes with a large slotted spoon to the sausage and broccoli rabe dish.
- Add two tablespoons of olive oil, and stir to combine. Usually not necessary, but add the reserved starchy pasta water a few tablespoons at a time as needed to moisten.
- Season to taste with salt and pepper. Stir in the parmesan cheese.¼ cup grated Parmesan or pecorino cheese, Salt and black pepper
- Serve immediately hot with extra cheese on the side (optional).
Notes
- While water is coming to a boil, I usually prep the vegetables to save time: peel and chop the potatoes and green onions, and finely chop the garlic. Wash the broccoli rabe.
- Most dried, shorter, thicker pasta shapes cook for around 10 to 12 minutes. If your pasta cooks according to the package directions in less time, add the potatoes first. Peeled and chopped russet potatoes should cook for 10 to 12 minutes and can be perfectly cooked together with shorter dried pasta, such as penne.
- This pasta dish tastes so much better when paired with starchy Russet potatoes. I usually add one large one (110 grams), but feel free to add more (up to 240 grams)—it should be enough to get that creamy, comfy bite without overpowering the rest of the ingredients.
- Remove the sausage casing: It tastes so much better, and then chop the meat into smaller pieces.
- Broccoli rabe: to reduce its bitterness, the green leaves are cooked twice, first in the same water used to cook the pasta and potato afterward. Then it's tossed in the skillet with olive oil, garlic, and onions for a few minutes. It omits the need for blanching or any extra equipment.
Nutrition
Calories: 641kcal | Carbohydrates: 54g | Protein: 17g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 61mg | Sodium: 645mg | Potassium: 380mg | Fiber: 5g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg
