From Fine Cooking magazine. I used orecchiette because I didn't have campanelle and used 8 ounces instead of 6.
Campanelle with Broccoli Raab, Sausage & Olives
Serves 3 or 4 (or in our case, 2)
1 lb. broccoli raab, thick stems trimmed off, leaves and florets rinsed well
6 oz. dried campanelle pasta (2 cups)
3 Tbs. extra-virgin olive oil
3/4 lb. sweet Italian sausage (bulk sausage or links removed from casing)
3 cloves garlic, minced
1/4 tsp. crushed red chile flakes
3/4 cup homemade or low-salt chicken broth
1/2 cup pitted Kalamata olives, quartered
2 tsp. finely grated lightly packed lemon zest
1/3 cup freshly grated Pecorino Romano
Kosher salt
Bring a large pot of well-salted water to a boil over high heat. Have a bowl of ice water ready. Add the broccoli raab and cook until bright green and tender, 2 min. (the water doesn’t have to come back to a full boil once the broccoli raab has been added). With tongs or a slotted spoon, transfer the broccoli raab to the bowl of ice water to stop the cooking. Drain well and gently squeeze the broccoli raab to remove excess water.
Return the pot of water to a boil, add the pasta, cook according to package directions, and drain.
While the campanelle cooks, heat the oil in a 12-inch skillet over medium- high heat. Add the sausage and cook, stirring and breaking it into smaller pieces with a wooden spoon until it’s browned and almost cooked through, 4 to 6 min. Add the garlic and chile flakes and cook until the garlic is lightly golden, about 1 min. Pour in the broth and bring to a boil; cook, scraping the pan with a wooden spoon occasionally, until the broth is reduced by about half, 3 to 4 min. Add the broccoli raab, olives, and lemon zest and cook, stirring, until hot, 1 to 2 min. Add the pasta and cheese to the skillet and toss well. Season to taste with salt and serve immediately.
http://www.finecooking.com/recipes/campanelle-broccoli-raab-sausage-olives.aspx
Campanelle with Broccoli Raab, Sausage & Olives
Serves 3 or 4 (or in our case, 2)
1 lb. broccoli raab, thick stems trimmed off, leaves and florets rinsed well
6 oz. dried campanelle pasta (2 cups)
3 Tbs. extra-virgin olive oil
3/4 lb. sweet Italian sausage (bulk sausage or links removed from casing)
3 cloves garlic, minced
1/4 tsp. crushed red chile flakes
3/4 cup homemade or low-salt chicken broth
1/2 cup pitted Kalamata olives, quartered
2 tsp. finely grated lightly packed lemon zest
1/3 cup freshly grated Pecorino Romano
Kosher salt
Bring a large pot of well-salted water to a boil over high heat. Have a bowl of ice water ready. Add the broccoli raab and cook until bright green and tender, 2 min. (the water doesn’t have to come back to a full boil once the broccoli raab has been added). With tongs or a slotted spoon, transfer the broccoli raab to the bowl of ice water to stop the cooking. Drain well and gently squeeze the broccoli raab to remove excess water.
Return the pot of water to a boil, add the pasta, cook according to package directions, and drain.
While the campanelle cooks, heat the oil in a 12-inch skillet over medium- high heat. Add the sausage and cook, stirring and breaking it into smaller pieces with a wooden spoon until it’s browned and almost cooked through, 4 to 6 min. Add the garlic and chile flakes and cook until the garlic is lightly golden, about 1 min. Pour in the broth and bring to a boil; cook, scraping the pan with a wooden spoon occasionally, until the broth is reduced by about half, 3 to 4 min. Add the broccoli raab, olives, and lemon zest and cook, stirring, until hot, 1 to 2 min. Add the pasta and cheese to the skillet and toss well. Season to taste with salt and serve immediately.
http://www.finecooking.com/recipes/campanelle-broccoli-raab-sausage-olives.aspx