Carbalicious

I grew up eating vats of spaghetti, cooked in an enormous pot with a huge oil slick skimming atop the water. I quickly learned the only proper way to test the strands for doneness was to throw the pasta against the refrigerator door and see if it stuck. Hygienic? No. Oddly satisfying? Yes.

Drowning in Ragu (traditional style!), this to me is pasta. Served along side an iceberg and celery salad doused in ranch dressing, this is one of those meals that perfectly captures childhood for me. I occasionally will long for this meal when feeling melancholy. (If this culinary masterpiece ended with two vienna finger cookies–only two!!– dipped in 2% milk, I might die from bliss overload.)

Yet, something happened to me (and I am sure many of you) a few years ago. In my attempts to slim down, pasta became the enemy. It was..a “c” word…and for a while that “c” word was worse than THE “c” word.

But god dammit, I want my pasta. Oh carbs, how I love you. I want to stare in to your eyes, feel you next to me, envelop myself in your beautiful, starchy goodness. If loving you is wrong I do not want to be right. You are the most delicious sin.

Below is a grown up version of my beloved spaghetti. It is simple to make, flavorful and even manages to sneak a few vegetables in there. I used garlic basil turkey sausage from Whole Foods, as well as whole wheat shells, in an attempt to make this a bit lighter. (Also, if you can believe it, I cut the butter as well.) If I were to make this again, and I eventually will, I would either cut the amount of pasta or throw in an extra sausage or two. I prefer a pretty even ration of meat to carb; it is more filling and satisfying to me. There apparently was a run on broccoli rabe at the grocery stores, so I ended up using broccolini. This was a quicky, somewhat healthy meal that left me with a ton of leftover–nothing sinful about that.

Pasta with Broccoli Rabe and Sausage

Adapted from Real Simple

1 pound orecchiette or some other short pasta (I used whole wheat shells)
1 tablespoon olive oil
1 pound sweet Italian sausage (I used garlic and basil turkey sausage)
2 cloves garlic, minced
2 1/2 cups chicken broth
1/8 teaspoon red pepper flakes
1 head broccoli rabe or broccolini
3 tablespoons unsalted butter
1 1/2 cups finely grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Cook the pasta according to the package directions. Meanwhile, in a large saucepan, over medium heat, heat the oil. Add the sausage and cook, crumbling it with a spoon, until browned, about 5 minutes. Add the garlic and cook for 1 minute more. Add the broth and red pepper and bring to a boil. Then add the broccoli rabe/broccolini, cover, and cook until tender, about 3 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes. Add the drained pasta, season with the salt and black pepper, and toss to combine.

Tip: Broccoli rabe, a leafy distant cousin of broccoli, has a bitter flavor and smaller florets. For a milder alternative, substitute broccoli. For a more peppery bite, try arugula, Swiss chard, or beet greens.

Yield: Makes 4 servings