Saturday, April 18, 2009

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
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.


  1. Chuck - I'd love to taste some of your homemade sausage. What a difference that must make. I just made a similar pasta tonight without the sausage and using wild greens I foraged. I'll be posting it tomorrow. Yours looks terrific and I think I'll try your version with the wild greens later this week.

  2. Hi Ciao Chow Linda, Yes it makes a big difference.
    It has a fresher more tender flavor! Plus the links freeze well. Wild Greens sounds delish!
    Thank you.

  3. Can you believe I have never had broccoli rabe..?! My mom has always made it, But for whatever reason, I was never home growing up as a kid, when she made it. I have got to make this!

  4. I'm glad that you make your own sausage. My father does too and it is the best anyone has EVER tasted (drool). You put fennel seeds in, in tradition with the Amalfi Coast type sausage. The first thing I did when I got to Positano was buy the sausage from my butcher and the Broccoli for our dinner. Yum!

  5. Hi Sintilla, I bet your dads sausage is great! This is good news that my sausage has the Amalfi touch!!

  6. Wow, homemade sausage! I am impressed once again by you, Chef Chuck. This looks amazing and full of flavor. You can't beat that/

  7. Hi Michele, It really was, Thank You!

  8. Your right Bridgett, It's the best because you control the flavors! Grazie :)

  9. Chuck, I love this flavor combo! What a great idea to make them with strozzapreti, you're a genius.
    Ciao and buon appetito!

  10. Yes Lola, Glad you like! Thanks for the complement.
    Your wonderful!

  11. Hi Chuck, This sounds great. How much fat goes with the pork butt when you grind it for the sausage