Whole Grain Reginetti + Spicy Chicken Sausage + Broccoli Rabe + Basil Olive Oil +Rosemary Sea Salt Marcona Almonds
Ingredients
- 10 oz Whole Grain Reginetti
- 4-5 links spicy Italian chicken sausage fully cooked, diced
- 1 head organic broccoli rabe washed and trimmed
- 4 tbsp basil infused olive oil
- 6 garlic cloves chopped
- 1/2 tsp Himalayan sea salt for cooking pasta
- 1 tsp red pepper flakes
- 2 tsp shallots minced
- 1/2 cup chicken stock organic
- 1 cup Rosemary Sea Salt Marcona Almonds
- 1/2 cup fresh Parmesan Reggiano shaved
Instructions
- Bring a large pot of water to a boil. Add in the washed and trimmed broccoli rabe.Blanch for about 2 minutes then drain. Set aside.Add water and sea salt to the pot and bring it back to a boil. Cook the reginetti al dente, following package directions. Drain and set aside. In a large sauté pan, add the diced chicken sausage on medium heat until browned. It is already cooked but I like to make it a little crispy. Set aside in a small bowl. Using the same pan, add the basil olive oil, red pepper flakes, garlic and shallots and sauté until golden brown. Return the broccoli rabe and cooked chicken sausage to the pan. Stir well. Gently pour in the chicken stock and 1/4 cup of the Parmesan Reggiano. Stir in the cooked pasta and mix well. Divide the pasta between 4 pasta bowls. Top with the rosemary sea salt marcona almonds and the remaining Parmesan Reggiano. Enjoy!
Notes
I have found this particular pasta at our local market but have also seen it at Whole Foods.
The brand of spicy chicken sausage we love is Bilinksi’s, also found at Whole Foods.
The Rosemary Sea Salt Marcona almonds are available at Trader Joe’s!
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