Fusilli with sausage and broccoli rabe

What to eat on the night before a snow storm…

Anything with both cheese and pork fat can’t escape tasting and looking amazing. We had a couple of these slightly spicy pork sausages leftover in the freezer from New Year’s, the kind that leave a lip gloss of fat on your mouth with each bite. I decided to use them in a pasta sauce with broccoli rabe, which retains some bitterness that offers a nice contrast to the richness of the pork. Parsley and grated parmigiano are excellent finishing touches. Preparing this meal only took as long as it takes to boil water and cook pasta. Roughly 25 minutes from start to finish.

Fusilli with sausage and broccoli rabe

4 servings


  • 2 pork sausages, removed from their casing
  • 1 onion
  • 1 clove garlic
  • white wine
  • broccoli rabe
  • 400-500 grams fusilli
  • grated parmigiano
  • parsley to garnish
  • nutmeg


Fill a pasta pot with water and generous heaping of salt and bring to the boil. Follow the instructions on the pasta package to cook al dente. I’d go for 10-12 minutes depending on the type of pasta (brown rice, whole wheat, regular etc.)

Meanwhile, mince onion and garlic, salt and saute in a medium saucepan in a little olive oil until they begin to brown. Add a splash of white wine if they start to stick to deglaze the pan. Meanwhile remove the thickest part of the broccoli rabe stems, and cut the leaves and heads into smallish portions. Microwave for 1 minute in a bowl, or blanch until they begin to soften in the boiling pasta water. Add the sausage, removed from its casing to the onions and garlic and break up with a wooden spoon. Brown completely and drain off some of the excess fat.

Add the softened broccoli rabe and continue to cook to coat it in the sausage (the sausages will probably have enough salt and other flavorings to season the veggies). Add a pinch of nutmeg, more white wine and a little bit of the salted pasta water. Add the cooked, al dente pasta to the sauce to and stir to combine. Turn off the heat. Add generous grating of cheese, sprinkle of parsley and serve immediately.