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Broccolini with Sweet Italian Sausage

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4 to 6

Also known as baby broccoli, this subtly sweet, yet peppery, hybrid of broccoli and Chinese kale should not be confused with its bitter and nutty friend, broccoli rabe.


3 c. Barilla Pasta (gemelli, farfalle or penne)

1 ½ lbs. broccolini (baby broccoli)

1 lb. Roma Sweet Italian Sausage

3 T. extra virgin olive oil

3 cloves garlic, coarsely chopped

1 c. Roma tomatoes, coarsely chopped

¼ t. crushed red pepper flakes, optional

Salt and pepper to taste

1 lemon, cut in quarters

¼ cup fresh grated Parmesan cheese

To Prepare

Cook pasta according to instructions, drain and rinse with cool water. Set aside to drain completely.

Trim broccolini into 3-inch pieces. Discard tough stems. Cook in large pot with 4 quarts of boiling water and 1 tablespoon salt. Cook uncovered until tender, about 3 minutes. Drain and plunge into ice water to set the bright green color.

Meanwhile, heat 2 tablespoons olive oil in a large skillet. Cut sausage into 1-inch pieces. Sauté sausage and chopped garlic until sausage is brown and cooked through. Add broccolini and sauté for 2 to 3 minutes.

Toss in cooked pasta, tomatoes and crushed red pepper flakes, if desired. Continue to cook until heated through, about 5 minutes. Adjust seasoning with salt and pepper. 

To Serve

Serve on platter topped with a drizzle of olive oil and Parmesan cheese, and garnish with lemon wedges.

Pair with Elvio Cogno Dolcetto d'Alba.

Eddie's Recipe Tip:

This dish can be prepared a day ahead of time and reheated -- perfect for tailgating or entertaining!