Sausage and Broccoli Rabe Stoup (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
salt |
1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds |
1 tablespoon extra-virgin olive oil |
1 1/4 to 1 1/2 pounds bulk italian sweet or hot sausage |
1 onion, chopped |
3 to 4 cloves garlic, finely chopped or very thinly sliced |
1 red chile pepper, very thinly sliced |
2 tablespoons chopped fresh thyme leaves |
1 tablespoon lemon zest |
a few grates nutmeg |
6 cups chicken stock-in-a-box |
2 cups water |
about 3/4 cup orecchietti pasta |
grated pecorino or parmigiano-reggiano, for topping |
crusty bread, such as ciabatta |
Directions:
1. In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.
2. Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
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