This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic nuttiness pairs perfectly with the sausage and broccoli rabe.
- Extra Virgin Olive Oil
- Onion, 1, minced
- Carrot, 1, minced
- Celery stalk, 1, minced
- Sausage, 1 pound (out of casing + broken up)
- Dry white wine, 1 cup
- Fresh broccoli rabe, 1 pound, cleaned and roughly chopped
- Tumminia Busiate, 1 bag (500g / 17.6oz)
- Sea Salt
- Pecorino Cheese, grated
1. Mince the onion, carrot, and celery and brown in a pan with the EVOO on medium/low heat (adding some water for the vegetables to cook faster).
2. When vegetables soften, add sausage. Cook until golden brown then add the white wine on high heat.
3. Add salt and let cook on low heat for about 45 mins.
4. Once the sauce looks cooked and reduced, add the broccoli rabe. Cook for two minutes and then turn burner off.
5. Cook the pasta in salted boiling water, until “al dente.” Save some of the cooking water.
6. Stir the pasta into the sauce, and add some of the cooking water if needed.
7. Serve the pasta with grated pecorino cheese and a drizzle of good EVOO.