Hope everyone had a nice Christmas (or Hanukkah)! Ours was great. We got to spend a whole 10 days up in Massachusetts, which is the longest I’ve spent up there since I left 2 and a half years ago. Two and a half years doesn’t sound like long, but since I left I’ve lived in 3 states, 4 cities and 5 houses/apartments. Crazy, right?
It’s kind of weird; I’ve done so much in 2.5 years, yet when I go back home, it feels as if nothing has changed and no time has passed. Especially when Dad starts cooking.
My Dad has always enjoyed cooking, and I guess the apple doesn’t fall far. We grew up with home-cooked meals every night. I don’t think I ever had a Hot Pocket until college. I’m not complaining.
While we were up North, we were quite busy trying to see friends and family. Sadly, we only fit in one of Dad’s meals. But it was a good one! I helped a lot. By peeling garlic. Hey, what can I say, I was on vacation!
Bowties with Sausage and Broccoli Rabe
(adapted from The Quick Recipe)
- 1 lb bowtie pasta
- 1 lb Italian sausage, casings removed
- 6 medium cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1 bunch broccoli rabe, trimmed and cut into 1 1/2 inch pieces
- 1/2 cup low sodium chicken broth
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
Cook pasta according to box directions to al dente. Drain and return to pot.
Meanwhile, in a large saute pan over medium heat, cook the sausage about 3 minutes, breaking it into bite sized pieces. Add the garlic, red pepper flakes, and salt and cook, stirring, about 2 minutes.
Add the broccoli rabe and broth, cover, and cook 2 minutes until broccoli rabe is bright green.
Uncover and cook, stirring frequently, until most of the broth is evaporated and broccoli rabe is tender, about 3 minutes.
Add the sausage mixture, oil and cheese to the pasta and toss to combine.
Serve topped with extra Parm!