Chicken & Garlic Sausage & Broccoli Rabe With Saffron Pappardelle

A simple Sunday evening meal using some ingredients picked up at the New Amsterdam Market.

Ingredients

- Chicken and garlic sausage from Brooklyn Cured (Brooklyn, NY) - cut into chunks

- Fresh saffron pappardelle from The Ravioli Store (Long Island City, NY)

- Broccoli rabe from the local market (chopped)

- Yellow onion from the local market

- Red pepper flakes

- Salt and pepper

Directions

- Get a large pot of salted water boiling

- In a saute pan, over medium high heat, brown the sausage in a little olive oil. Remove from pan when browned.

- In the same pan, add a little more olive oil and sweat the onions over medium heat for a few minutes until tender and translucent. Season.

- Add the pasta to the boiling water - this should only take a couple of minutes with fresh pasta.

- Add the broccoli rabe, red pepper flakes, and saute. Season. Add some pasta water to help cook and wilt the broccoli rabe.

- Add the sausage back into the pan and combine.

- When the pasta is done, add it to the pan, with a little pasta water as needed and combine. Grate some Parmigiano-Reggiano into the pan.
- Serve.

Wine Pairing

Nebbiolo or Barbera.