Add the 1/2 cup hot chicken broth to the sausage and rapini mixture, stir and keep warm on low heat until pasta is ready. When pasta is cooked, ladle out about 1 1/2 cups pasta water and set aside.

Preparation 1. Preheat the oven to 425 F. 2. Add the tomatoes and broccolini to a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper and, using your hands, toss to combine.

Add olive oil to skillet, keeping heat at medium. Add broccoli rabe to pan and cook until wilted and starting to brown, about 5 minutes. Season broccoli rabe with salt and add garlic.

For a light lunch option, Kalb worked with Jessica on cooking an orecchiette with sausage and broccoli rabe. ... Add the rapini and the orecchiette along with 1/2 cup pasta water.

Add sausage in 1-inch clumps, and cook, undisturbed, until browned on bottom, about 3 minutes. Stir and cook, breaking up sausage with a wooden spoon, until almost cooked through, about 2 minutes.

Potato Crust Quiche with Spinach, Feta and Bacon INGREDIENTS. 2½ pounds baby Yukon gold potatoes, scrubbed. 2 tablespoons, plus 2½ teaspoons kosher salt, divided ...

Cook 1 lb. hot Italian sausage, casings removed if needed, in same pot, breaking into small pieces and stirring with a wooden spoon, until browned and cooked through, about 5 minutes.

2. Meanwhile, prepare the other ingredients. Roughly chop the kale, cut the potatoes into half-inch cubes, peel and smash the garlic clove. 3.

Potato Crust Quiche with Spinach, Feta and Bacon. 2 1/2 pounds baby Yukon gold potatoes, scrubbed. 2 tablespoons, plus 2½ teaspoons kosher salt, divided. 4 tablespoons extra-virgin olive oil, divided ...