An archive of plant-forward recipes for simple, delicious dishes. From our Den to yours.






  • 4 garlic cloves minced
  • 3 beyond meat spicy Italian sausage links ( casings removed ) 
  • 1 bunch broccoli rabe 
  • 1 tsp crushed red pepper flakes 
  • 2 tbs salt & more for seasoning 
  • ½ cup fresh finely grated parmesan
  • ½-1 cup pasta water
  • 2 tbs olive oil 



Trim about 1 inch off the tip of broccoli rabe stems. In a large stockpot bring water to a boil add 1-2 tbs of salt. Once boiling add broccoli rabe and cook for 3-4 minutes. Meanwhile prepare an ice bath ( bowl filled with cold water & ice ) to blanch the broccoli rabe. After the 4 minutes are up remove broccoli rabe ( keep boiling water for the pasta) and submerge in your prepared ice bath. This stops the cooking, maintains nutrients and keeps the vibrant green color. Once cooled, finely chop the broccoli rabe including the stems & set aside to add to sausage later. 

Once your water returns to a boil, add pasta, cook al dente as directed. Should be about 9 minutes.

While your pasta is cooking, in a large sauté pan heat 2 tsp olive oil on med-high. Add sausage, breaking into crumbles ( I like to use a masher to get it really broken up ). Once it starts to  brown add garlic and crushed red pepper cook for 2-3 minutes. Now add the chopped broccoli rabe to sausage mixture mix well and cook for another 2 minutes. 

Reserve 1 cup of pasta water set aside. 

Transfer pasta into sausage & broccoli rabe pan cooking over low heat, constantly stirring add 1/2 cup of pasta water, then 1/2 cup of parmesan. Continuing to stir until sauce comes together. Add a few more tablespoons of pasta water at a time if needed for more moisture. Season with salt as needed.

Serve, top with more freshly grated parmesan and extra crush red peppers.