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Shells with Broccoli Rabe and Sausage

Well this has been quite a hiatus. I apologize for the blogabsence. Senior year has been crazy. I’d rant about it but then we’d never get to what you all came to Nosh and Tell to see, THE FOOD. Don’t think though that Nosh and Tell hasn’t been in the kitchen this semester. We have been cooking up a storm- just look at the pile of dishes in our sink. Now that it’s getting chilly, we have been making all sorts of pasta and soups and everything that is comforting and good.

Tonight I made something I have never made before, but it common in most Italian restaurants you go to- and happens to be extremely cheap to make. I made shells with broccoli rabe and sweet italian sausage.


3/4 pound dry shell pasta

2 tbs olive oil

2 sweet italian sausage links, casings removed

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes

1 bunch broccoli rabe

1/4 cup dry red wine

parmesan cheese to garnish/cover in cheesy goodness

In a large pot, add pasta to boiling salted water. Set it and forget it. (For about 8-10 minutes)

In a large sauce pan, add the olive oil and saute the sausage. I took the sausage out of the casings and broke it up into little bits as I was sauteing it. When it is brown and cooked through, take it out and set it aside. In the same saucepan, add in the onion and saute until it is translucent. Add the garlic and saute for a minute or two. Quickly add in the crushed tomatoes and the wine. Let this mixture simmer for about 10 minutes so all the flavors can come together. Then add in the broccoli rabe. You want the broccoli to sort of steam/saute in the sauce but you don’t want it to be in there for too long cooking or else it will get mushy. After the broccoli is tender, add the sausage back into the pan and incorporate everything.

Drain the pasta and pour it into the saucepan with the sauce. Stir everything around and then grate in as much parmesan cheese as your appetite desires. For me that’s a lot- maybe a quarter cup- maybe more! To serve, spoon into a bowl and garnish with more cheese and parsley.


The pasta was cooked perfectly al dente and the sweet sausage added a smooth, meaty flavor to the sauce. It was definitely nice to mix up the proteins in the dish. I’m used to using chicken or ground meat. Sausage is extremely inexpensive. The amount I used in this dish (about 4 servings worth) cost about 1.20. Being a broke college student, money is always a touchy subject, especially when it comes to food. When I can get a bargain like that, I just want to yell out in the super market, “Can I get a HELL YA?!”

No seriously, can I get one?

Enjoy the recipe! So glad to be back a-bloggin’

Bon Eating,



  1. HELL YA!!
    There you go 😛

    But seriously, this looks so tasty. I can’t wait to try it. I don’t care if my boyfriend hates brocolli in all its forms, he can just deal with it!

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