Entrée: Italy – Spaghetti Con Salsiccia E Friarielli (Spaghetti with Sausage and Broccoli Rabe)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

14 oz / 400 g spaghetti
14 oz / 400 g Italian sausage (preferably spicy), casings removed
10 oz / 300 g friarielli (broccoli rabe) or broccolini, trimmed and blanched
3 cloves garlic, thinly sliced
3 tbsp (45 ml) extra-virgin olive oil
Pinch of red pepper flakes (optional)
Salt and black pepper to taste
Pecorino Romano for serving

Instructions

1. Blanch friarielli in boiling salted water 2–3 minutes, drain and set aside.
2. Heat oil in a skillet, add garlic and red pepper flakes; cook until fragrant but not browned.
3. Add sausage, breaking it into pieces, and brown thoroughly.
4. Stir in drained friarielli, season with salt and pepper, and sauté 3–4 minutes to marry flavors.
5. Cook spaghetti until al dente, reserve some cooking water and drain.
6. Combine spaghetti with sausage-friarielli mixture, add a splash of pasta water if needed, toss well and serve with grated Pecorino.