Subj : N.Y.T. Pasta - 03
To   : All
From : Dave Drum
Date : Fri Nov 04 2022 13:59:27

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta w/Spicy Sausage, Broccoli Rabe & Chickpeas
 Categories: Pork, Cheese, Beans, Herbs, Citrus
      Yield: 5 servings
 
           Salt & black pepper
  1 1/2 lb Broccoli rabe or broccoli;
           - chopped, tough stems
           - discarded
      1 lb Shaped pasta, such as
           - campanelle or orecchiette
      2 tb Olive oil
      1 lb Hot Italian sausage
      3 cl Garlic; minced
    1/2 c  Dry white wine
     15 oz Can chickpeas; rinsed,
           - drained
      2 tb Unsalted butter
    1/2 c  Grated Parmesan; more to
           - serve
      1    Lemon; zested, juiced
 
  Bring a large pot of salted water to a boil. Roughly
  chop the broccoli rabe, add it to the pot, and cook for
  3 minutes. Use a sieve or slotted spoon to lift the
  broccoli rabe from the water and place it in a colander
  to drain.
  
  Bring the water back to a boil. Cook the pasta according
  
  to package instructions until al dente, reserve 1 cup
  pasta water, then drain pasta.
  
  Meanwhile, in a large Dutch oven or deep, 12" skillet,
  heat the olive oil over medium-high. Add the sausage and
  cook, breaking it up with a wooden spoon, until browned,
  3 to 5 minutes. (Don’t worry if the sausage is not
  completely cooked through.) Add the garlic and cook for
       30    seconds.
  
  Add the wine and cook, scraping any bits from the bottom
  of the pan, until the wine is reduced by half, about 1
  minute.
  
  Add the broccoli rabe, chickpeas, 1 teaspoon salt and
  1/2 teaspoon pepper to the skillet and cook over medium
  heat, stirring often, until the sausage is cooked
  through and the broccoli rabe is very tender, about 3
  minutes.
  
  Add the pasta and 1/2 cup of the reserved pasta water,
  toss well, and cook over low heat until the sauce comes
  together, about 1 to 2 minutes. Add additional pasta
  water, a few tablespoons at a time, if needed for
  moisture.
  
  Remove the pan from the heat, add the butter, Parmesan,
  lemon zest and lemon juice, and toss until the butter is
  melted. Divide pasta among shallow bowls and top with
  additional cheese sprinkled on top.
  
  By: Lidey Heuck
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The days of good grammar has went!

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