Food Recipes Side Dishes Vegetable Side Dishes Broccoli Rabe with Sausage 5.0 (2) 5 Reviews Chef Gabe Thompson of NYC's new L'Apicio turns an Italian sandwich filling into a delicious side. By Gabe Thompson Gabe Thompson Gabe Thompson is the chef and co-owner of the Thompson Italian restaurants in Virginia. Formerly the executive chef at RPM Italian in Washington, D.C., Thompson also co-owned L'Artusi, Dell' Anima, L'Apicio, and Anfora in New York City with his wife and pastry chef Katherine. Food & Wine's Editorial Guidelines Updated on January 12, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Kate Mathis Total Time: 30 mins Yield: 4 Ingredients 1 pound broccoli rabe 1/4 cup extra-virgin olive oil 4 ounces hot Italian sausage—casings removed, meat crumbled 2 garlic cloves, thinly sliced Pinch of crushed red pepper Salt 2 tablespoons fresh lemon juice 1/4 cup grated pecorino cheese Directions In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino. Originally appeared: April 2013 Rate It Print