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

Ingredients:

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

Directions:

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.

Serves 4

Recipe from Every Day With Rachael Ray Magazine

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