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Garlicky Broccoli Raab Pasta with Veggie Sausage (and San Francisco)

A quick dinner that integrates veggies, protein, and pasta all in one. Adapted slightly from the Smitten Kitchen original to feed two.

Scale

Ingredients

  • 8–12 oz. broccoli raab (whatever’s convenient)
  • 6 oz. pasta
  • 2 Italian style Field Roast veggie sausages
  • 2 oz. Laurel Chenel herbed goat cheese
  • 3 huge cloves garlic
  • 1/4 C olive oil
  • Good shake red pepper
  • 1/2 t salt

Instructions

  1. Put a very large pot of water on to boil. Seriously, bigger than you would if it were just pasta.
  2. Wash, trim if necessary, and cut up your broccoli raab to whatever size you want.  (If you’re using small-ish pasta, cut it to roughly match.)
  3. Once the water is boiling, salt it and add oil if that’s a thing you do.  Add the pasta, and set your timer for 5 minutes less than the total recommended cook time.
  4. At T-5 minutes, add the broccoli raab. Reset the timer for the remaining cooking time for the pasta.
  5. Meanwhile, cut up your sausage, and sauté it in a little olive oil over medium-low heat.
  6. When your overall timer is done, drain the raab and pasta, and put it in a serving bowl.  Dollop the chèvre over it.  When the sausage is done, add that to the bowl.
  7. In the same pan as you used for the sausage, add the olive oil, garlic, red pepper, and salt.  Sauté over medium/low heat until the garlic is light brown and smells nutty. Add to the pasta bowl.

Notes

The raab-to-pasta ratio will feel hugely disproportionate.  Don’t worry, it’s not.  The raab cooks down, and it’s really nice to have a veggie-forward dish.

Find it online: http://breadandjamforfrancis.com/garlicky-raab-pasta-w-sausage/