Rope Sausage with Roasted Peppers & Broccoli Rabe

Rope Sausage with Roasted Peppers & Broccoli Rabe

Think of this dish as a flavor symphony: charred sweet peppers meet crispy sausage and tender broccoli rabe, all tied together with a little garlic and a splash of white wine. It's like the dinner you’d make for a group of friends you really like. Seriously, this is one to serve when you want to impress without spending all day in the kitchen. cook's tip: For a spicy kick, don’t skimp on the Calabrian chile paste—it’s the secret ingredient that adds just the right amount of heat without overpowering the dish. Now sit back and enjoy this delicious, flavorful masterpiece—it’s sure to be a crowd-pleaser!

Ingredients

  • 4 large red field peppers (rectangle-shaped red bell peppers) or other sweet red bell peppers

  • Salt

  • 2 bunches broccoli rabe, tough ends trimmed by 2 to 3 inches

  • 1 ½ to 2 lb. sweet Italian chicken or pork thin-rope sausage (the kind sold in spirals) with fennel

  • 5 tbsp. olive oil

  • 1 small red or white onion, thinly sliced

  • 4 cloves garlic, peeled and thinly sliced

  • 1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper

  • ½ cup white wine, dry (white) vermouth, or chicken stock

Directions

Step 1

Preheat the broiler to high or turn a stovetop gas burner to high. Char the peppers, turning occasionally, until blackened all over, 10 to 12 minutes. Place in a bowl and cover with plastic wrap. Let rest until cool enough to handle, about 10 minutes.

Step 2

Meanwhile, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the broccoli rabe. Cook until crisp-tender, about 3 minutes. Drain and add to the ice water. Let cool. Drain, then spread out the broccoli rabe on a kitchen towel to dry. Wipe out and reserve the skillet.

Step 3

Nest the rope sausage in another skillet. Add a thin layer of water (about 1/8 inch). Add 1 tbsp. oil, one turn of the pan. Using a fork, pierce the sausage casing a few times. Bring the water to a boil over high. Reduce heat to medium-high. Cook until the water evaporates, about 5 minutes. Continue cooking the sausage, carefully turning once, until cooked through, browned, and crisp, about 16 minutes.

Step 4

Meanwhile, in the first skillet, heat the remaining 4 tbsp. oil, four turns of the pan, over medium to medium-high. Add the onion, garlic, and chile paste. Cook, stirring often, until softened, about 3 minutes. Add the wine. Cook until reduced by half, 1 to 2 minutes. Add the broccoli rabe and cook, tossing to coat, until heated through, 3 to 4 minutes. Season with salt.

Step 5

Using a paper towel, rub the skins off the peppers. Quarter and seed the peppers.

Step 6

Arrange the broccoli rabe on a platter. Tuck in the peppers. Top with the sausage.