Don’t you just love all of those interesting twisty pasta shapes? Until recently, trying to find gluten-free options wasn’t a walk in the park. But somewhere in the not too distant past, we purchased this bag of porcini mushroom flavored large trumpets which worked perfectly for Campanelle with Broccoli Raab, Sausage and Olives.
Served with a side salad, this could become a weeknight favorite when wanting a pasta dish without red sauce. Don’t get me wrong, I love red sauce, but just like anything else, you need a change every now and then—except for maybe your partner, but I’ll leave that decision up to you!
In it’s original inception, this recipe is heavier on the greens (although we will double the amount next time) and lighter on the pasta than most. But we used a 9-ounce bag of campanelle so we added extra broth (1 cup instead of 3/4 cup) to moisten it. And our package of bulk sausage came as one-pound, and I’m pretty sure I incorporated more than a 1/2 cup of olives, not to mention extra garlic and red pepper flakes. So go ahead and adjust the ingredients to your own personal preferences.
- 1 lb. broccoli raab, thick stems trimmed off, leaves and florets rinsed well
- 6 oz. dried campanelle pasta (2 cups)
- 3 Tbs. extra-virgin olive oil
- 3/4 lb. sweet Italian sausage (bulk sausage or links removed from casing)
- 3 cloves garlic, minced
- 1/4 tsp. crushed red chile flakes
- 3/4 cup homemade or low-salt chicken broth
- 1/2 cup pitted Kalamata olives, quartered
- 2 tsp. finely grated lightly packed lemon zest
- 1/3 cup freshly grated Pecorino Romano
- Kosher salt
Trimmed broccoli raab gets rinsed before cooking.
With tongs or a slotted spoon, transfer the broccoli raab to the bowl of ice water to stop the cooking.
Add the sausage to hot skillet and cook, stirring and breaking it into smaller pieces with a wooden spoon until it’s browned and almost cooked through.
Broccoli raab, olives and lemon zest are added after the broth reduces.
There was not enough room in our skillet to add the pasta and cheese, so we moved it all to a large bowl and tossed together.
- Bring a large pot of well-salted water to a boil over high heat. Have a bowl of ice water ready. Add the broccoli raab and cook until bright green and tender, 2 min. (the water doesn’t have to come back to a full boil once the broccoli raab has been added).
- With tongs or a slotted spoon, transfer the broccoli raab to the bowl of ice water to stop the cooking. Drain well and gently squeeze the broccoli raab to remove excess water.
- Return the pot of water to a boil, add the pasta, cook according to package directions, and drain.
- While the campanelle cooks, heat the oil in a 12-inch skillet over medium- high heat. Add the sausage and cook, stirring and breaking it into smaller pieces with a wooden spoon until it’s browned and almost cooked through, 4 to 6 min.
- Add the garlic and chile flakes and cook until the garlic is lightly golden, about 1 min. Pour in the broth and bring to a boil; cook, scraping the pan with a wooden spoon occasionally, until the broth is reduced by about half, 3 to 4 min.
- Add the broccoli raab, olives, and lemon zest and cook, stirring, until hot, 1 to 2 min.
- Add the pasta and cheese to the skillet and toss well. Season to taste with salt and serve immediately.
By David Bonom from Fine Cooking