Triumvirate Pasta

Very easy to make, and even easier to shop for, in this pasta three equal parts make up the main ingredient list. Nothing to write down, the shopping list can fit in my head. I find it very exciting.

In this dish, broccoli rabe bites through the plump noodles and parmigiano reggiano cheese cools the spicy sausage. For some reason (maybe because I’m immersed in history books–my new hobby), I think of ancient Rome* when I eat this pasta, so we’ll call this Triumvirate Pasta–my first submission to a blog event (yay), Presto Pasta Night.

Triumvirate Pasta

Time: 20 minutes at most

Details: Boil the broccoli rabe in the pasta pot, make sure you have a slotted spoon to take it out without draining the water.

  • 1 lb broccoli rabe, trimmed and cut into 1″ pieces
  • 1 lb spicy Italian sausage, without casings
  • 1 lb cavatelli pasta (or any small noodle)
  • garlic cloves to liking (I use 4 cloves)
  • parmigiano reggiano cheese to liking (I use two–or maybe a bit more–handfuls)
  • Olive oil for coating pan
  1. Boil water in pot. Add in broccoli rabe and cook until tender but still firm (2 minutes maybe)
  2. Meanwhile, break up sausage in a pan coated with olive oil over medium heat. Add in whatever amount of chopped garlic you choose.
  3. When broccoli rabe is done transfer it to sausage pan, don’t worry if water gets in the pan, that is needed later.
  4. Cook pasta according to directions. Drain. Add back to pot, over medium to medium high heat. Add in contents of sausage pan. Stir and add in cheese. Stir until well mixed. Serve!

*Whatever the reason, I shouldn’t be associating ancient Rome with pasta; they didn’t know what pasta was, and the lasagna-type noodle that they did eat was roasted rather than boiled. Here’s one for perpetuating the stereotype!