Pot of Pasta With Broccoli Rabe & Chorizo Bread Crumbs
Alison Roman
Photo by Michael Graydon and Nikole Herriott
- Serves
- 4 to 6
- Cook Time
- 30 Minutes
Reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Photographs copyright © 2019 by Michael Graydon and Nikole Herriott Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Ingredients
- 1 pound fresh chorizo or spicy hot Italian sausage (about 4 links), casings removed
- 6 tablespoon olive oil, divided, plus more as needed
- 1 1/2 cup fresh coarse bread crumbs or panko
- Kosher salt and freshly ground black pepper
- 1 pound dried tube-shaped pasta, such as rigatoni or ziti
- 6 garlic cloves, thinly sliced
- 1/4 cup tomato paste (one 4-ounce can)
- 1 large bunch of broccoli rabe, stems trimmed, coarsely chopped
- Hunk of pecorino, Parmesan, or ricotta salata, for grating
Featured Video
Pot of Pasta With Broccoli Rabe & Chorizo Bread Crumbs
Directions
- Step 1
Cook the sausage in a large pot over medium-high heat, breaking up the meat with the back of a spoon, until browned, 5 to 8 minutes. Using a slotted spoon, remove the sausage, leaving the fat behind.
- Step 2
Add 3 tablespoons oil and the bread crumbs to the pot; season with salt and pepper. Cook, stirring frequently, until the bread crumbs are golden brown, 2 to 3 minutes. Transfer to a bowl.
- Step 3
Cook the pasta in a large pot of salted boiling water until just al dente. Drain, reserving at least 1 cup of the pasta water.
- Step 4
Meanwhile, heat the remaining 3 tablespoons olive oil in the pot, then add the garlic and cook, stirring occasionally, until it’s toasted and golden brown, 2 to 3 minutes. Add the tomato paste and cook, stirring constantly, until it’s a nice brick-red color and starts to stick a bit to the bottom of the pot, 2 to 3 minutes more.
- Step 5
Reduce the heat to medium-low and add the broccoli rabe, then season with salt and pepper. Cook, stirring occasionally, until it’s all wilted and bright green, 3 to 5 minutes.
- Step 6
Add the pasta and chorizo back to the pot along with 1/2 cup of pasta water. Cook, stirring constantly, until each piece of pasta is coated nicely in the tomato-y, chorizo-y sauce.
- Step 7
Serve straight from the pot (or not), with toasted bread crumbs and pecorino for sprinkling over.