Farro with Italian Sausage and Broccoli Rabe

Although we don't cook with farro often, we do love how chewy and nutty it is. This recipe makes some particularly chewy farro, bolstered with flavor by the Italian sausage. It's Alison Roman's spin on classic pasta with Italian sausage and broccoli rabe. Andrew absolutely loved it and ensured we had no leftovers.

Farro with Italian Sausage and Broccoli Rabe
(Recipe from Dining In by Alison Roman)

  • 1 1/2 cups farro (the book says you can also use spelt)
  • Kosher salt
  • 3 tbsp olive oil
  • 1/2 pound spicy Italian sausage (casings removed)
  • 3 garlic cloves, thinly sliced
  • Freshly ground black pepper
  • 1 bunch broccoli rabe or 2 bunches Tuscan kale
  • 1/4 cup finely grated pecorino, plus more as needed

  1. Cook the farro or spelt in a large pot of salted boiling water until tender. This will take 30-35 minutes for farro or 45-50 minutes for spelt. Drain and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the sausage, breaking it up into bite-sized pieces while it cooks. Cook until browned and crisp, 5-8 minutes. Add the garlic and cook a minute or two. 
  3. Turn the heat up to medium high, add the cooked farro or spelt, and season with salt and pepper. Cook, tossing occasionally, until the farro starts to crisp up but is still chewy inside, about 5-8 minutes. 
  4. Add the broccoli rabe in batches, stirring to mix and letting it wilt between additions. Season with salt and pepper and add the pecorino, stirring to evenly distribute. Divide among bowls and top with more pecorino. 

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