Summer Italian Pasta


Roma June 2018 (6)

Courtesy of Macheesmo Cooking with Confidence


  • 1 pound tube pasta
  • 1 pound spicy Italian sausage
  • 1 bunch broccoli rabe
  • 1 pint cherry tomatoes, roasted
  • 2 cloves garlic, minced
  • 2-3 tablespoons olive oil
  • 1/3 cup Parmesan cheese, shredded
  • 1 tablespoon fresh oregano
  • Salt and pepper
  • Pasta water


  • Get a large part of boiling water ready and salt it nicely (I like to use about a tablespoon of kosher salt per gallon of water)
  • Cut the thick stems off of the rabe and dunk it in the water for 60-90 seconds until it is just wilted, but still has a tiny bit of crunch. Drain the rabe and let it cool.
  • Save the water in the pot (I just pull the rabe out with tongs) so you can cook the pasta in the same water. Once the rabe is cool enough to handle, roughly chop it up.
  • Halve the tomatoes, drizzle with olive oil and a pinch of salt, and roast at 400 degrees F., cut side up, for about 20 minutes. They will be lightly charred on the bottom and wilted.
  • Cook the pasta according to the package.
  • Brown the sausages over medium-low heat for about 5-6 minutes per side, remove from pan, and cut it into disks. If not completely cooked yet, toss back into pan with olive oil and garlic for another 5-6 minutes. Stir regularly and ensure not to burn garlic. Stir in the broccoli rabe.
  • Once the sausage and rabe have cooked for a minute or two, pour in about 2/3 of a cup of the pasta water. It’s best to do this right before you drain the pasta so it’s as starchy as possible, then add in tomatoes.
  • Toss in the drained pasta and mix well. Season the dish with salt, pepper, fresh oregano, and lots of Parmesan cheese; then serve.
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