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Spicy Italian Sausage and Broccoli Rabe By Gabrielle Tenney

RICHMOND, Va (WTVR) – Culinary Expert Gabrielle Tenney shared a quick and easy recipe for Italian Sausage and Broccoli Rabe, you may want to try at home. Gabrielle will be holding a  ‘Recipes and Tips for a Healthy New Year on a Budget’ class Thursday, January 9th from 6pm to 7pm at Ellwood Thompson. The class is free, but you’ll want to sign up and reserve a spot. For more information visit http://ellwoodthompsons.com/ or Savvyandwell.com. 

Spicy Italian Sausage and Broccoli Rabe by Gabrielle Tenney

Gabrielle Tenney: Gabrielle Tenney

Serves: 1

Ingredients

  • 1 cup of spaghetti squash, roasted
  • 2 teaspoons olive oil or coconut oil
  • 1 teaspoon chili flakes
  • 3 ounces spicy Italian sausage, slice legthwise & casing removed
  • 2 garlic cloves, minced
  • ¼ cup onion, small dice
  • ½ bunch broccolini or broccoli rabe, sliced lengthwise and then quartered
  • 2 tablespoon water or chicken stock
  • 2 tablespoons Pecorino Romano cheese

Instructions

  1. For the Spaghetti Squash set oven temperature to 400 F and get a sheet pan or baking sheet ready.
  2. Slice the spaghetti squash in half lengthwise, use a spoon to scoop out the seeds in the middle. (you can toast them for a snack)
  3. Drizzle cut side with a little oil and season with salt and pepper and place it cut side down. Roast for 25 minutes until slightly undercooked since you will finish cooking it in the pan.
  4. Rake with a fork back and forth to remove the fleshy strands of squash.
  5. For the broccolini fill a pot with water and add a teaspoon salt. Add your cleaned broccoli rabe and boil for 2 minutes or until fork tender.
  6. In a sauce pan over medium high heat add oil and when hot add the sausage and break up into small pieces.
  7. Add the chili flake, garlic and onion and saute for 2 minutes. Add the broccolini and the water or stock and the squash.
  8. Let cook for 3-5 minutes letting the squash soak up the flavors and finish cooking.

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