CREAMY SAUSAGE AND BROCCOLI RABE PASTA

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

8 cloves garlic, chopped

5 sweet Italian sausage links (about 18-20 ounces), cut into ½” thick rounds (pro-tip – freeze the sausage for 20-30 minutes before cutting for easier slicing)

8 ounces cremini mushrooms, sliced

2 bunches broccoli rabe, stems cut into 1” pieces and florets set aside

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

1 ½ teaspoons salt

½ teaspoon black pepper

1 ½ teaspoons red pepper flakes

1 small-medium zucchini, cut into

2 cups chicken stock

1 cup heavy cream

1 pound casarecce pasta (or your favorite short shape), cooked to 3 minutes less than package direction in salted water (reserve 1 cup pasta water)

¾-1 cup grated parmesan cheese

Instructions

Heat the olive oil in a large deep skillet over medium high heat. Add the onions, garlic, and sliced sausage to the pan and cook, stirring frequently, until the the onions are soft and the sausage begins to lightly brown. Add the mushrooms and chopped broccoli rabe stems (reserve the florets to add in later) and continue cooking for another 2-3 minutes until the mushrooms soften and the stems are bright green. Add the Ciao Bella Italian seasoning, salt, black pepper, red pepper flakes, and zucchini to the pan and continue to cook, stirring, until the sausage is cooked through.

Add the chicken stock to the pan and bring to a low boil. Add the heavy cream, broccoli rabe florets, and the pasta to the pan. Toss well to coat and then cover the pan. Reduce the heat to low and cook for 3 minutes more letting the pasta finish cooking in the sauce. Remove the lid and add the parmesan cheese to the pan. Toss, toss, toss for another 2-3 minutes until the sauce is thickened and coats the pasta.

Serve hot in bowls with more parmesan on the side for sprinkling. DEVOUR!!