Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Ever heard of Bitcoin? I encourage you to veiw my 4 minute video about the Bitcoin of Health Care CoinMD. Just load CoinMD.io/StylesMD set up a free 30 day test ride and contact me as needed. I have a Facebook informational page you can request to join for all my mist updates.

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Baked Rigatoni with Sausage & Broccoli Rabe

Share
avatar
Lobo
Moderator
Moderator

Posts : 26970
Thanked : 1437
Join date : 2013-01-12

Baked Rigatoni with Sausage & Broccoli Rabe

Post by Lobo on Sun 31 Jan 2016, 5:03 pm


Baked Rigatoni with Sausage & Broccoli Rabe


Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 6
This hearty baked-pasta dish includes cipollini onions, an Italian variety that is slightly larger than a boiling onion. (Cipollina means small onion in Italian.) These disk-shaped onions have a sweet, mild flavor and are ideal for roasting and braising.






  • 439

Ingredients:


  • 1 1⁄2 lb. Italian sausage, halved and cut
     into 1⁄2-inch-thick slices
  • 2 bunches broccoli rabe or broccolini, cut
     into 1-inch pieces
  • 1⁄2 cup dry white wine
  • Salt and freshly ground pepper, to taste
  • 24 garlic cloves, peeled and simmered in 1⁄3
     cup olive oil until tender, oil reserved
  • 8 oz. cipollini onions, peeled and halved
  • 3 fresh thyme sprigs
  • 1⁄2 lb. rigatoni, cooked until al dente
  • 1 cup ricotta cheese
  • Pinch of red chili flakes
  • 2 oz. Parmigiano-Reggiano cheese, grated


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

Preheat an oven to 400°F.

In a sauté pan over medium heat, brown the sausage for 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl. Add the broccoli rabe to the pan and cook until tender, 6 to 8 minutes, adding the wine after 3 minutes. Season with salt, then add the broccoli rabe and cooking liquid to the bowl with the sausage.

In the same pan over medium heat, warm the reserved garlic oil. Add the onions and thyme, and season with salt and pepper. Cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Using a slotted spoon, transfer to the bowl with the sausage and broccoli rabe; reserve the oil. Add the pasta and garlic to the bowl and season with salt and pepper.

Spoon half of the pasta mixture into a 3-quart baking dish and dot with half of the ricotta. Top with the remaining pasta and ricotta. Drizzle with the reserved oil and sprinkle with the chili flakes. Bake for 20 minutes, then sprinkle with the Parmigiano-Reggiano cheese and bake until hot and golden brown, about 10 minutes more. Serves 6.

Adapted from a recipe by Loretta Keller, Chef/Owner, COCO 500, San Francisco.

    Current date/time is Mon 22 Jan 2018, 6:27 am