Here is an easy, rustic, one pan dinner that’s perfect for a winter’s night. Roasted sausage and rapini get a little heat from some chile peppers. A good dose of garlic gives the dish the perfect flavor boost.
Rope Sausage With Roasted Rapini
1 large bunch rapini (broccoli rabe), trimmed
1/4 cup olive oil
6 garlic cloves, chopped or thinly sliced
2 Fresno or red jalapeño chili peppers, finely chopped or 1 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
Freshly grated nutmeg to taste
2 pounds spiral rope sausage
2 tablespoons lemon juice
Warm, crusty bread, for serving
1. Preheat oven to 450°F.
2. Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Blanch for 2 minutes. Drain and pat dry.
3. On a large rimmed baking sheet, toss rabe with olive oil, garlic, peppers, fennel seed and nutmeg. Spread rabe out in a single layer and top with sausage.
4. Roast 10 minutes. Turn the sausage and stir the rabe. Continue roasting until the sausage is cooked through, 10-15 minutes.
5. Transfer the sausage to a work surface and slice. Toss the rabe with the lemon juice. Divide the rabe and sausage among plates and serve with warm bread alongside.
Recipe from Every Day With Rachael Ray Magazine
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