Simple Secret to the Best Broccoli Rabe
Broccoli rabe (known as rapini) was my Sicilian grandpa’s favorite vegetable and every one who tries my version tells me it’s the best they have ever had! The secret is probably simpler than you think; boiling it.
After you wash the broccoli rabe and cut the stems off, bring a pot of water to a boil and drop in your rapini. Keep the water at a boil for a full 12 minutes, stirring every few minutes to make sure the greens are cooking evenly. Immediately strain. At this point, you can season them however you like; maybe some olive oil and salt, or lemon juice and pepper, and give it a quick toss. Boiling them helps with the bitterness the vegetable is notoriously known for. If you are looking to make a complete dish, keep reading for my Orecchiette with Sausage and Broccoli Rabe recipe!
Usually, I pair broccoli rabe with sweet Italian sausage and a macaroni, like orecchiette.
While our rapini is boiling, I cover the bottom of a skillet with extra virgin olive oil (about 1/4 cup), and a teaspoon of red chili flakes (you can add more if you would like!).
Once the oil is hot, I add my sweet Italian sausages and sear them on either side over medium heat until fully cooked (around 15 minutes total).
Remember to remove the broccoli rabe from the boiling water after 12 minutes and strain. Set it aside. This is also a perfect time to start boiling the water for your pasta (you can use any type of macaroni that you like if you cannot find orecchiette).
Double check that the sausages are cooked by using a meat thermometer. You want it to read 160 degrees Fahrenheit. Remove your sausages from the pan and set them aside to rest.
Next, turn the heat down to medium low and deglaze the pan you cooked the sausages in with about 1/2 cup of red wine, continuously scraping the bottom of the pan with a spatula until all of the caramelized goodness is released, creating a sauce. Congratulations; you are now a deglaze-r! Allow this to gently simmer for a few minutes while you start cooking your pasta.
Add 1-2 cloves of freshly minced garlic, along with your strained broccoli rabe. We just want to heat up the greens and allow the garlic to sweat without it burning.
While those are working in your pan, slice your sausages into bite-sized pieces, and add them right in.
Once your pasta is cooked, strain it and add it back into the pot or into a large serving bowl. Drizzle some extra virgin olive oil over the top, and mix in everything from your pan (all the drippings, too!)
That’s everything-Enjoy!
You will notice I do not add salt to the broccoli rabe when serving it with sausage since pork is already salty.