Pasta with Broccoli Rabe and Sausage
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Appears in Cook's Illustrated November/December 2011
To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.
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WHY THIS RECIPE WORKS
Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ...
