Busiate with sausage and broccoli rabe with sun-dried tomatoes for the 27th edition of World Pasta Day are ideal because they bring more than one region into a dish. Campania for the broccoli rabe, a typical vegetable of the region, as well as busiate, a Sicilian specialty. The sun-dried tomatoes from Puglia and more, you know. The sausages represent all the other regions because they are found everywhere, although those from Norcia in Umbria are a bit more renowned than others. Sausage, with its wild fennel aroma, is a very important tradition in Calabria. Also, Basilicata, with lucanica known since ancient Rome, with minced and encased meat, has significant importance. But, as noted above, this dish encapsulates the ingredients of various regions of Italy. Thus, what better occasion than World Pasta Day to propose busiate with sausage and broccoli rabe with sun-dried tomatoes? Busiate, which are produced short and long, are a type of durum wheat pasta that used to be twisted on buso branches, a grass plant, to have this shape reminiscent of Sicilian macaroni. To conclude the dish, grated aged Sardinian pecorino cheese and wine from Trentino: a nice tour of Italy almost done.

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

648.22 Kcal

calories per serving

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Energy 648.22 (Kcal)
Carbohydrates 65.25 (g) of which sugars 4.74 (g)
Proteins 26.09 (g)
Fat 31.73 (g) of which saturated 3.38 (g)of which unsaturated 0.98 (g)
Fibers 3.38 (g)
Sodium 1,817.66 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing busiate with sausage and broccoli rabe

2 cups cups semolina pasta (busiata)
2 sausages
7 oz oz broccoli rabe
1/4 cup cups sun-dried tomatoes (dried)
2 tbsps tbsps extra virgin olive oil
3/4 tsp tsp salt
1 clove garlic
1 hot chili pepper
1/4 cup cups aged Sardinian pecorino cheese
1/3 cup cups rosé wine

Tools

Pot
Pan
Tongs
Grater
Baking Dish

Steps needed to prepare the busiate

I usually add the raw broccoli rabe, but today I decided to put them in a baking dish with the lid for 10 minutes with the garlic, oil, and chili pepper, and let them slightly wilt.
In the pan with oil and garlic, brown the sausages for a few minutes, and then deglaze with the wine. Once evaporated, add the sun-dried tomatoes and let cook for a few minutes.
Add the broccoli rabe and let them absorb the flavors of everything else.
Cook the busiate al dente and add them to the sauce.
Toss and, if necessary, add a ladle of hot pasta cooking water.
Here is my dish ready for the 27th edition of World Pasta Day.