Rope Sausage with Roasted Peppers & Broccoli Rabe

    I rarely order broccoli rabe in a restaurant because it's often cooked to death. This is how rabe rolls: Short-parboil it (to remove some bitterness.) Then dry it and toss in a skillet with some strong flavors, like chiles and garlic, to balance it out.
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    sausage peppers and broccoli rabe

    Recipe by Rachael Ray

    • 4Servings

    Ingredients

    • 4 large red field peppers (rectangle-shaped red bell peppers) or other sweet red bell peppers

    • Salt

    • 2 bunches broccoli rabe, tough ends trimmed by 2 to 3 inches

    • 1 1/2 to 2 lb. sweet Italian chicken or pork thin-rope sausage (the kind sold in spirals) with fennel

    • 5 tbsp. olive oil

    • 1 small red or white onion, thinly sliced

    • 4 cloves garlic, peeled and thinly sliced

    • 1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper

    • 1/2 cup white wine, dry (white) vermouth, or chicken stock

    Preparation

    1. Preheat the broiler to high or turn a stovetop gas burner to high. Char the peppers, turning occasionally, until blackened all over, 10 to 12 minutes. Place in a bowl and cover with plastic wrap. Let rest until cool enough to handle, about 10 minutes.

    2. Meanwhile, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the broccoli rabe. Cook until crisp-tender, about 3 minutes. Drain and add to the ice water. Let cool. Drain, then spread out the broccoli rabe on a kitchen towel to dry. Wipe out and reserve the skillet.

    3. Nest the rope sausage in another skillet. Add a thin layer of water (about 1/8 inch). Add 1 tbsp. oil, one turn of the pan. Using a fork, pierce the sausage casing a few times. Bring the water to a boil over high. Reduce heat to medium-high. Cook until the water evaporates, about 5 minutes. Continue cooking the sausage, carefully turning once, until cooked through, browned, and crisp, about 16 minutes.

    4. Meanwhile, in the first skillet, heat the remaining 4 tbsp. oil, four turns of the pan, over medium to medium-high. Add the onion, garlic, and chile paste. Cook, stirring often, until softened, about 3 minutes. Add the wine. Cook until reduced by half, 1 to 2 minutes. Add the broccoli rabe and cook, tossing to coat, until heated through, 3 to 4 minutes. Season with salt.

    5. Using a paper towel, rub the skins off the peppers. Quarter and seed the peppers.

    6. Arrange the broccoli rabe on a platter. Tuck in the peppers. Top with the sausage.

    Rach’s Tip: Peeling the peppers with a paper towel helps prevent getting charred skins under your nails.