Broccoli raab, sausage, and figs in one pan is a combination that shouldn’t work as well as it does. The bitter greens, the fat from the sausage, the concentrated sweetness of dried black mission figs: they balance each other without any effort on your part. Gluten-free penne holds up in the pan better than most people expect. Thirty minutes start to finish.
How to Make Broccoli Raab with Sausage, Black Mission Figs and Gluten-Free Penne
Managing the bitterness
Boil the broccoli raab until bright green, then rinse it under cold water immediately and squeeze out the excess liquid. This tames the bitterness without cooking all the flavor out. Rough chop before it goes into the skillet.
Fig size matters
Quarter the dried figs before adding them to the pan. Whole or halved, they don’t distribute evenly and you get bites that are either all fig or none at all. Smaller pieces weave into the pasta and every forkful gets some. 
Broccoli Raab with Sausage, Black Mission Figs and Gluten-Free Penne
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
A quick 30-minute pasta dish bursting with flavor. Perfect for a weeknight dinner or impressing guests.
Ingredients
- 1.5 lbs (680 g) broccoli raab
- 1 lbs (454 g) garlicky sausage
- 0.5 lbs (227 g) dried California black mission figs
- 2 cups (473 ml) gluten-free ziti
- 2 tbsp olive oil
- Hot pepper flakes
- Salt
- Pepper
Instructions
- Boil and steam broccoli raab until bright green and tender. Drain, rinse with cold water, and gently squeeze out excess water. Roughly chop and set aside.
- Bring water to a boil in a medium-sized pot. Cook gluten-free ziti until al dente. Drain and set aside.
- Cook sausage in a large skillet over medium-high heat with olive oil until lightly browned. Remove, cut into bite-sized pieces, and return to the skillet. Cook until nicely browned.
- Add broccoli raab to the skillet and stir with the sausage for a few minutes. Add figs and cook for about five minutes. Season with salt and pepper. Transfer to a serving dish and cover to keep warm.
- Add gluten-free ziti to the skillet over medium-high heat with olive oil. Mix in hot pepper flakes, salt, and pepper. Transfer to a serving dish.
Notes
- For best results, use fresh, high-quality California black mission figs; their sweetness complements the bitterness of the broccoli raab.
- If you don’t have gluten-free ziti, any short pasta shape will work. Adjust cooking time as needed.
- To make this dish ahead, prepare the broccoli raab and sausage separately and store them in airtight containers in the refrigerator. Combine and reheat just before serving with the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 20
- Cholesterol: 60
Frequently Asked Questions
Where can I find dried black mission figs?
Most grocery stores carry them in the dried fruit section near raisins and dates. Specialty stores and online retailers stock them year-round.
Can I use regular pasta instead of gluten-free penne?
Yes. Swap in any short pasta you like, such as ziti or rigatoni. Cook it to al dente so it holds up when tossed with the other ingredients.
How do I reduce the bitterness of broccoli raab?
Blanching it in salted boiling water for two to three minutes removes much of the bitterness. The sausage fat and sweetness from the figs also help balance it out.
