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Ингредиенты
- 3 med garlic cloves quartered
- 4 med garlic cloves crushed
- 3 Tbsp. extra-virgin extra virgin olive oil
- Â Â Coarse salt
- 1 lb broccoli rabe trimmed
- 1/2 c. sun-dry tomatoes in extra virgin olive oil about 12 halves
- 1/4 c. extra virgin olive oil
- 1 x crushed dry red pepper or possibly
- 1/4 tsp warm red-pepper flakes
- 1 lb minced sweet sausage with fennel in 1/2" pcs
- 12 med seeded quartered plum tomatoes quartered, seeded
- Â Â (or possibly 4 c. liquid removed quartered seeded canned plum tomatoes)
- 1 lb rigatoni cooked
Инструкции
- Heat oven to 350 degrees. Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to create sides. Drizzle with 3 Tbsp. extra-virgin extra virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven, and bake till golden and soft, about 20 min. Remove from oven, and set aside to cold.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add in broccoli rabe, and cook till bright green, 1 to 2 min. Drain well. Cut crosswise into 1-inch pcs; set aside. In a blender, puree sun-dry tomatoes. Transfer to a small bowl; set aside.
- In a large skillet, combine 1/4 c. extra virgin olive oil, 4 cloves crushed garlic, dry red pepper, and a healthy pinch of salt over medium heat. Cook till fragrant, 1 to 2 min. Add in sausage and cook, stirring frequently till brown, about 10 min. Add in pureed sun-dry tomatoes, plum tomatoes, and broccoli rabe. Cook till liquid is reduced, 10 to 12 min more.
- Toss cooked pasta with roasted garlic, and add in to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: Broccoli rabe is available in markets from fall to spring. When buying it, look for leaves which are young and crisp with few bud clusters. The stalks should be thin and hard; avoid any with tough, woody stalks.
- From the Italian word "rigato," meaning "ruled, lined, or possibly striped," rigatoni" is a short, grooved tube of macaroni, usually about two inches long. This semolina-and-water pasta does not traditionally contain Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 4 servings | |
| Calories 683 | |
| Calories from Fat 494 | 72% |
| Total Fat 55.37g | 69% |
| Saturated Fat 13.46g | 54% |
| Trans Fat 0.24g | |
| Cholesterol 82mg | 27% |
| Sodium 922mg | 38% |
| Potassium 1762mg | 50% |
| Total Carbs 25.82g | 7% |
| Dietary Fiber 9.3g | 31% |
| Sugars 14.66g | 10% |
| Protein 25.75g | 41% |
