• 8servings
  • 490calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, P
MineralsChromium, Silicon, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunch(es) broccoli rabe , about 1 pound

  2. 1 package(s) (16 ounces) cavatelli or orecchiette pasta

  3. 3/4 pound(s) hot Italian-sausage links , casings removed

  4. 2 teaspoon(s) olive oil

  5. 2 clove(s) garlic , thinly sliced

  6. 1/8 teaspoon(s) crushed red pepper

  7. 1 pint(s) grape or cherry tomatoes

  8. 2 tablespoon(s) cornstarch

  9. 1 1/2 cup(s) reduced-fat (2%) milk

  10. 1 can(s) (8 ounces) tomato sauce or 1 cup tomato-basil sauce

  11. 4 ounce(s) Fontina cheese , cut into 1/4-inch cubes

  12. 3/4 cup(s) freshly grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Heat large covered saucepot of water to boiling over high heat. Meanwhile, trim tough stems from broccoli rabe and discard. Coarsely chop remaining broccoli rabe; set aside.

  2. Add pasta to boiling water and cook 2 minutes less than label directs. Drain pasta; return to saucepot.

  3. While pasta cooks, in nonstick 12-inch skillet, cook sausage over medium-high heat 5 minutes or until browned, breaking up sausage with side of spoon. Discard fat in skillet. Add olive oil, garlic, and crushed red pepper to sausage in skillet. Reduce heat to medium, and cook 2 minutes or until garlic is golden.

  4. Stir in broccoli rabe; cover and cook 2 minutes or until broccoli rabe begins to wilt, stirring occasionally. Add tomatoes and cook 5 minutes or until tomatoes split.

  5. In 2-cup liquid measuring cup, whisk cornstarch into milk. Stir milk mixture into sausage mixture in skillet; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken slightly.

  6. Add sausage mixture, tomato sauce, Fontina cubes, and 1/2 cup Romano cheese to pasta in saucepot; toss to combine. Transfer pasta mixture to eight 1 1/2-cup ramekins; sprinkle with remaining 1/4 cup Romano. Place ramekins on large cookie sheet or jelly-roll pan for ease of handling. Bake 15 minutes or until hot in the center and golden on top.


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