Ingredients Jump to Instructions ↓

  1. 1 Broccoli rabe - thick stalks

  2. Trimmed, remainder coarsely chopped

  3. 8 oz 227g Sweet or hot Italian sausage - removed from casings

  4. 1 tablespoon 15ml Olive oil

  5. 1 tablespoon 15ml Garlic clove - thinly sliced (large)

  6. 1/2 teaspoon 2 1/2ml Kosher salt

  7. 2 1/2 cups 592ml Cooked thin spaghettini

  8. 4 oz 113g Italian Fontina or Monterey Jack - cut 1/3" cubes

  9. 8 oz 227g Eggs - lightly beaten (large)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.

  3. Meanwhile, cook sausage meat in an ovenproof, 8- to 10-inch, heavy skillet (preferably cast-iron) over moderately-high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl and drain off excess oil from pan.

  4. Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper, to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.

  5. Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.

  6. This recipe yields 6 servings.


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