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Fusilli With Sausage, Broccoli Raab And Pecorino

serves 4-6

Italian sausage and broccoli raab are a natural match -- the sweet richness of the sausage tempers the bitterness of the broccoli raab. You can either cut the sausage into pieces or remove it from the casing and crumble it into the pan.


2 bunches broccoli raab (about 1 pound), rinsed and coarsely chopped
1 pound fusilli pasta
1 tablespoon olive oil
2 cloves garlic, thinly sliced
2 links sweet Italian sausage, cut into bite-size pieces
1 tablespoon chopped fresh marjoram
1/4 cup freshly grated pecorino
1/4 teaspoon red pepper flakes


prep: 10 minutes
total: 35 minutes


large pot
large sauté pan


1. Bring a large pot of water and 2 teaspoons salt to a boil over medium-high heat. When the water boils, add the pasta and stir. Cook until it's al dente. Reserve 1 cup of the pasta water.

2. Meanwhile, prep the ingredients, making sure to cut off and discard the tough bottom stems of the raab. Coarsely chop the rest.

3. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the sausage and stir. Leave it alone to brown for 1-2 minutes, then stir again. Add the garlic and stir. Cook, stirring often, until it's just fragrant, about 30 seconds.

4. Add half the raab and stir to coat with the olive oil, sausage and garlic. When there's room in the pan, add the second batch of raab and a splash of pasta water. Cook, stirring occasionally, until the raab is bright green and tender and most of the liquid is gone. (Increase the heat to make the liquid evaporate more quickly.) Season with a sprinkling of black pepper.

5. Drain the pasta, then add it to the sauce and stir to combine. Add another splash of pasta water if the sauce looks too dry -- there should only be enough liquid in the pan to coat the pasta. Simmer everything together for a minute or so, then remove the pan from the heat.

6. Stir in the marjoram, pecorino and red pepper flakes.
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