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
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.