In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavors into an easy, yet elegant, casserole. Our flavor choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an umami backbone. A rich, creamy sauce with two cheeses was the perfect way to round out our dish. Broccoli cut into 1 1/2-inch pieces can be substituted for the broccoli rabe.
Baked Ziti With Sausage And Broccoli Rabe
Servings: 8. Start to finish: 1 hour 45 minutes (Active time 55 minutes)
1 pound broccoli rabe, trimmed and cut into 1 1/2-inch pieces
Salt and pepper
1 pound ziti
2 tablespoons extra-virgin olive oil
1 pound sweet or hot Italian sausage, casings removed
1 onion, chopped fine
8 garlic cloves, sliced thin
2 anchovy fillets, rinsed and minced
2 teaspoons lemon zest plus 2 tablespoons juice
1 teaspoon red pepper flakes
1/3 cup all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
1/2 cup dry white wine
8 ounces fontina cheese, shredded (2 cups)
2 ounces Parmesan cheese, grated (1 cup)
Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add broccoli rabe and 1 tablespoon salt to boiling water and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer broccoli rabe to ice water and let cool, about 2 minutes; drain and pat dry.
Return pot of water to boil, add pasta, and cook, stirring often, until just starting to soften, about 5 minutes. Drain pasta in colander and toss with 1 tablespoon oil; leave in colander and set aside.