Chef Chuck's Homemade Sausage, Broccoli Rabe and Pasta

Pasta broccoli e salsiccia

Homemade sausage made with pork butt, Chianti wine, fennel and a plethora of spices is a wonderful addition to this pasta dish. I used strozzapreti pasta which grabs all the flavors. The broccoli rabe is similar to broccoli, it is an Italian green leafy vegetable, slightly bitter and so healthy. The combination of all these flavors makes Sunday pasta night a real treat.

Homemade Sausage 5 pounds pork butt
1 cup of your favorite Chianti wine
2 1/4 tablespoons salt
3 tablespoons fennel
2 tablespoons black pepper
1/3 teaspoon red pepper
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1 1/2 cups pecorino cheese, grated

Mix all spices together add wine. Ground meat then mix in spice mixture and then ground again, put in casings. Makes about 12 to 16 links.


Sausage, Broccoli Rabe and Pasta

3 sausage links
1 pound broccoli rabe
1/2 pound pasta
1/2 red onion, sliced
3 garlic cloves, minced
3 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 cup pecorino cheese, grated
red hot pepper flakes, optional


In a large pot of salted boiling water cook pasta al dente. In a large frying pan heat olive oil and brown sausage, remove and slice. To the same pan add onions and cook till translucent, then add garlic for 1 minute, add sausage. Steam broccoli rabe then add to onions and sausage. When pasta is done add to onion mixture along with salt, pepper, and cheese.