Pasta with Broccoli Rabe and Sausage
Appears in Cook's Illustrated November/December 2011
To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.
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 ...