Recipe courtesy of Rachael Ray
Episode: What's Cooking?
Total:
1 hr 5 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Salt
  • 1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 to 1 1/2 pounds bulk Italian sweet or hot sausage
  • 1 onion, chopped
  • 3 to 4 cloves garlic, finely chopped or very thinly sliced
  • 1 red chile pepper, very thinly sliced
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon lemon zest
  • A few grates nutmeg
  • 6 cups chicken stock-in-a-box
  • 2 cups water
  • About 3/4 cup orecchietti pasta
  • Grated pecorino or Parmigiano-Reggiano, for topping
  • Crusty bread, such as ciabatta

Directions

Watch how to make this recipe.

In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.

Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping.

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