Today is National Pasta Day and we are definitely celebrating. Visit our Instagram page @CucinaAntica for a chance to win a jar of our award winning Tuscany Pumpkin Pasta sauce! It's easy to win: just post a picture of your pasta dish along with the hashtag #CucinaAnticaPastaParty. The prize goes to the tastiest looking pasta!
Today we made Italian Sausage and Broccoli Rabe Fusilli using our Cucina Antica Imported Italian Fusilli. Check out the recipe below, and have fun cooking one of the world's most favorite foods.
½ cup olive oil
8 ounces spicy Italian sausage
12 ounces Cucina Antica Fusilli
3 cups broccoli rabe, chopped
2/4 cup grated parmigiano-reggiano
Freshly ground black pepper
2 tablespoons unsalted butter
Cook Italian sausage in a saucepan over medium-high heat. In a separate saucepan, add the olive oil and cook broccoli rabe over medium-high heat. Remove broccoli rabe and set aside. Add the butter to the saucepan until it is a light brown color, and transfer broccoli rabe back into the saucepan.
Remove the Italian sausage and chop into small bits. Add the sausage to the saucepan with the broccoli rabe.
Meanwhile, cook pasta in a large pot of boiling water until just shy of al dente. Using a ladle, transfer the fusilli into the sauce pan along with ¼ cup pasta cooking liquid and mix until the fusilli is covered in the sauce.
Remove and serve with Parmigiano-Reggiano.
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