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Sausage with Broccoli Rabe (Rapini)

Broccoli rabe called Rapini in Italian is a type of turnip originating from the Mediterranean. It is a deep green vegetable that looks similar to broccolini although its florets are smaller. Rapini is usually served as a side-dish. This recipe is delicious as is with a slice of toasted bread. It also makes a great sandwich, or you can serve it over orecchiette pasta. Both much loved Italian dishes, and a divine combination! Chef Alba
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Course Appetizer, Main Dish, Side Dish, Snack
Cuisine Italian, Mediterranean
Servings 4 people



  • Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, about 5-6 minutes. Drain and squeeze out excess water from handfuls of broccoli rabe.
  • While the rabe are cooking, place a skillet on the stove and add the sausages. Brown the sausages for about 15 minutes together with a ladleful of hot cooking water. Turn the sausages occasionally until brown. When ready, set aside. Note: the sausage can be cut in pieces or whole. The sausage should be completely cooked.
  • Wipe the pan clean. Add the olive oil, garlic, and chili in the cold skillet. Sauté for a few minutes, stirring with a wooden spoon. Add the cooked and drained broccoli rape; sauté the ingredients about 5 minutes. Season with salt and pepper. Add the sausage, mix with a wooden fork so that the flavors blend together. Taste for seasoning and adjust as needed.
  • Note: Broccoli rabe can be cooked 1 day ahead and chilled.
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