The buttery, slightly nutty flavor of kamut can be subbed into any kind of pasta dish thanks to its similar texture to regular pasta. Try it baked, sautéed, or cold in a salad.
2 tablespoons extra-virgin olive oil
12 ounces hot or sweet Italian turkey or chicken sausage, casings removed
1 small onion, finely chopped (about 1 cup)
1 tablespoon minced fresh rosemary
1 1/2 teaspoon salt
One 1 1/4-lb. bunch broccoli rabe, trimmed, leaves and stems chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
12 ounces Kamut spiral pasta or orecchiette
1/2 cup low-sodium chicken broth
1/2 cup finely grated Grana Padano or Parmesan
Calories per serving 410
Fat per serving 13g
Saturated fat per serving 3g
Cholesterol per serving 48mg
Fiber per serving 7g
Protein per serving 27g
Carbohydrate per serving 48g
Sodium per serving 764mg
Iron per serving 4mg
Calcium per serving 159mg
How to Make It
1. Bring a large pot of water to a boil. In a large nonstick skillet, warm oil over medium-high heat. Cook sausage, stirring and breaking up lumps, until golden brown, about 3 minutes. Add onion, rosemary and ½ tsp. salt. Reduce heat to medium and cook, stirring, until tender, about 3 minutes. Stir in broccoli rabe, garlic and red pepper flakes and sauté until broccoli rabe is tender, 5 to 8 minutes, adding broccoli rabe by handfuls if skillet is too full. Remove skillet from heat.
2. Add 1 tsp. salt and pasta to boiling water. Stir and cook until pasta is al dente, about 10 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta.
3. Add broth, 1/4 cup cheese, pasta and cooking water to skillet. Cook over medium heat until liquid has reduced and coats pasta, about 3 minutes. Divide pasta among bowls, sprinkle with remaining 1/4 cup cheese and additional red pepper flakes, if desired, and serve.
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