"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gemelli with Italian Sausage Recipe

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This recipe for Gemelli with Italian Sausage, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Feola
Added: Tuesday, September 30, 2008


1 lb. sweet or hot Italian sausage - about 3 links
casing removed and roughly crumbled
1 bunch broccoli rabe (rapini) - wash and trim to
remove stems
1 pint grape tomatoes - cut in half
3/4 cup virgin olive oil
1 lb. gemelli pasta
grated Parmesan cheese
salt and pepper

In a large skillet, brown the crumbled Italian sausage over medium heat until cooked through.

Remove sausage from skillet to drain on paper towel and wipe out excess grease from skillet.

Meanwhile, cook pasta in a large pot of boiling salted water.

Add olive oil and broccoli rabe to skillet and cook about 5 minutes or until broccoli rabe is tender.

Add sausage and halved grape tomatoes to same skillet and cook just until warmed through - about 2 minutes.

Drain pasta and return to large pot.

Toss pasta with sausage mixture, salt and pepper to taste. If dry, add more olive oil.

Serve with grated Parmesan cheese.

Serves 4-6




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