Italian Sausage & Broccoli Rabe Recipe | How to Make Calabrian-Style Sausages
This traditional Italian sausage dish, known locally as “Vruaccula e Sotizzi,” is a staple in northern Calabria. The broccoli rabe absorbs the drippings from the sausages and creates an incredible, rich flavor. This simple dish is truly greater than the sum of its parts!
Watch the Pasta Grammar video where we make Vruaccula e Sotizzi here:
SAUSAGE & BROCCOLI RABE RECIPE
Makes: 3-4 servings
Cook Time: 1 1/2 hours
For this recipe, you will need:
4 tbsp extra virgin olive oil
2 garlic cloves, peeled
1 dry or fresh chili pepper, chopped
2 lbs broccoli rabe
4-6 mild Italian sausages, pierced with a fork or knife
Fresh black pepper
1/2 cup (120ml) white wine
2 medium pots
Place 2 tbsp olive oil, the garlic cloves, and the chopped chili pepper in a pot over medium heat. When the garlic starts to sizzle, add the broccoli rabe and cover the pot to keep the steam in. Lower the heat slightly.
Let the broccoli rabe cook for 20-30 minutes, or until the stems are tender. Remove the lid and stir occasionally as the broccoli rabe self-steams. Nearing completion, salt the greens to taste. Turn off the heat when done.
Heat the remaining olive oil in another pot over medium/high heat. Add the sausages and cook, turning frequently, for a few minutes until lightly browned on all sides. Sprinkle them with salt and pepper, then add the white wine. Lower the heat, partially cover the pot, and bring the liquid to a simmer.
Let the sausages simmer for 20-30 minutes, or until fully cooked through. Add the broccoli rabe and gently stir all together. Raise the heat to bring the liquid to a brisk simmer and let the sausages cook until most of the excess liquid has thickened. Serve warm.
Have some leftover sausage? Why not try this delicious Pasta alla Norcina recipe?