• 1/2 lb. sweet Italian sausage, meat removed from casings and crumbled
• 2 lb. broccoli rabe, cleaned and cut
• 1/4 tsp. hot red pepper flakes
• 1/2 c. grated Grana Padano or Parmigiano-Reggiano cheese
Heat the olive oil in a large, deep, heavy skillet with a fitted lid, then toss in the garlic and sauté, uncovered, until golden, about 2 minutes.
Add 1 tablespoon salt to a large pot of water and bring to a rolling boil. Add the ziti to the pot and cook until tender (al dente).
Meanwhile, add the sausage meat to the oil and garlic, and cook until golden, stirring, about 5 minutes. Add the broccoli rabe, 1 cup pasta-boiling water, 1/4 teaspoon salt and the pepper flakes; cover and steam 5 minutes, stirring occasionally.
Cook the sauce uncovered over high heat for about 3 minutes, until the liquids are slightly reduced. Drain the pasta, add it to the sauce, and toss gently. Sprinkle on half of the cheese, toss again, and distribute the remaining cheese over the pasta. Serve immediately.
Nutrition information per serving:
Calories 866 Fat 32 g Sodium 1,430 mg Saturated fat 9 g Carbohydrates 107 g Calcium 450 mg
Protein 38 g Cholesterol 33 mg Dietary fiber 12 g
Diabetic exchanges per serving: 6 bread/starch, 1 other carb, 3 medium-fat meat, 3½ fat.
Pickled Carrots √
Serves 4 to 6.
Note: Crunchy and tangy, these carrot sticks are great on a picnic. Make them the night before you head out. The recipe works equally well with asparagus. These will keep one month in a covered container in the refrigerator. From Beth Dooley.
• 1/2 lb. carrots, peeled and cut into 1/2- by 4-in. sticks