Ron Wilson

Ron Wilson

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This is easy to make, since you blanch the broccoli in the pasta water! Now broccoli rabe is broccoli’s sophisticated cousin. It’s a bit more bitter but delicious. Sub In regular broccoli florets if you can’t find broccoli rabe. 


Olive oil

1 pound sweet Italian sausage

5 cloves garlic, sliced thin

1/4 to 1/2 teaspoon red pepper flakes

Salt and pepper

1 pound fettuccine

1 bunch broccoli rabe, cut into 1” pieces

1/2 cup Romano cheese, plus extra for garnish


Bring a large pot of water to a boil.

Meanwhile, film a skillet with oil and cook sausage until brown, breaking it down as you go.

Add garlic and pepper flakes and cook about a minute. Keep warm.

Add 1 tablespoon salt cook fettuccine until almost done.

Add broccoli rabe and cook until tender, about 2 minutes.

Reserve 1/2 cup cooking water, drain pasta and broccoli rabe and return to pot.

Stir in sausage mixture and cheese and a bit more olive oil to coat. Toss gently, add reserved pasta water as needed. Season with salt and pepper and pass the extra Romano!

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