I had a bunch of vegetables from my farm share that had to be used up. I love broccoli raab, but I think it needs to be combined with something rich and salty…like italian sausage! I do think this would work as a vegan dish, by omitting the sausage–but I would increase the olive oil and garlic.
You can’t go wrong, really, with pasta + vegetables + garlic + oil.
No-name pasta #1
1 pound pasta (I used campanelle)
1/2 pound Italian sausage, removed from the casings (hot or sweet)
4 cloves garlic, minced (or more!)
1 teaspoon red pepper flakes (or more!)
1/2 teaspoon fennel seeds, lightly crushed with the side of a knife
1 medium zucchini, halved lengthwise and sliced
1 large red pepper, roasted, cut into strips
1 bunch of broccoli raab, rinsed, spun dry and cut into strips (this was mostly leaves. I’ve tried cooking the stems and didn’t love them. Luckily, I got a big bag of leaves from the CSA).
Cook the pasta in a big pot in salted water (at least a teaspoon of kosher salt for 4 quarts of water)
Meanwhile, brown the sausage in a frying pan. Once it’s cooked, remove from the pan and set aside.
In the same pan, heat a few tablespoons of olive oil, then add the garlic, red pepper flakes, and fennel seeds. Cook for a minute, then add the zucchini. Cook just until the zucchini is warmed through, and add the broccoli raab and roasted red pepper. Add a big pinch of salt. Cook until the broccoli raab is wilted. If using, add the sausage back into the pan and heat through.
Drain the pasta, then combine it with all the delicious stuff in the frying pan. Add black pepper and eat!