Chicken Sausage with Roasted Rapini

by Rachael Ray Show Staff 9:00 AM, August 12, 2015

Aired August 12, 2015

Serves 4

1 large bunch rapini (broccoli rabe), trimmed
1/4 cup olive oil
5 to 6 garlic cloves, chopped or thinly sliced
2 Fresno or red jalapeño chili peppers, finely chopped or 1 rounded teaspoon crushed red pepper flakes
1 teaspoon fennel seed
Freshly grated or ground nutmeg to taste
1 1/2 to 2 pounds spiral or link chicken sausage with broccoli rabe or Italian-style chicken sausage
Splash of lemon juice, dry white wine or vermouth (about 2 tablespoons)
Warm, crusty bread, for serving


Preheat oven to 450°F.

Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Blanch for 2 minutes. Drain and pat dry. On a large rimmed baking sheet, toss rabe with olive oil, garlic, chilis, fennel seed and nutmeg. Spread rabe out in a single layer and top with sausage.

Roast 10 minutes. Turn the sausage and stir the rabe. Continue roasting until the sausage is cooked through, 10-15 minutes.

Transfer the sausage to a work surface and slice. Toss the rabe with the lemon juice, wine or vermouth. Divide the rabe and sausage among plates and serve with warm bread alongside.