Photo by @Miss.AlliesKitchen
- 1 box gluten free rotini
- 1 bunch broccoli rabe, chopped into 2-inch pieces
- 2 tablespoons olive oil, divided
- 1 pound hot Italian sausage links, sliced
- 3 cloves garlic, minced
- 1 cup sugar snap peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dry white wine
- 1/4 cup grated Parmesan cheese
Cook the pasta according to the package directions. Once it’s al dente, drain, rinse with cold water and toss with 1 tablespoon of the olive oil.
Place a large skillet or stock pot over high heat and bring 4 cups of water to a boil. Submerge the broccoli rabe in the boiling water for 30 seconds. Drain and rinse with cold water; set aside.
Pour out any remaining water from the skillet. Heat the remaining olive oil in the skillet over medium heat, and add the sliced sausage. Sauté the sausage for about 8 minutes, or until browned. Add the garlic, snap peas, salt and pepper and sauté for 3 minutes, then add the broccoli rabe back into the pan. Cook everything for 2 minutes.
Pour in the wine and cook for 5 minutes. Toss in the Parmesan cheese and pasta and serve immediately.