Ingredients
1lbbroccoli rabe
4tbspolive oil
1lbItalian sausage,hot or mild
1onion
2clovesgarlic
¼cupdry white wine
1½cupscrushed tomatoes in thick puree,(14 oz) canned
1½cupslow-sodium chicken broth,canned, or homemade stock
½tspdried thyme
2½tspsalt
¼cupflat leaf parsley,chopped
1tspfresh ground black pepper
4½cupswater
1cupcornmeal,coarse or medium
Preparation
In a large pot of boiling, salted water, cook the broccoli rabe for about 2 minutes until tender.
Drain. Rinse with cold water and drain thoroughly. Cut into 2-inch lengths.
In a large frying pan, heat 1 tablespoon of the oil over moderately high heat.
Add the sausage and cook for about 10 minutes, turning, until browned.
Remove. When cool enough to handle, cut into slices.
Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until translucent.
Add the wine and bring it to a simmer.
Add the sausage, tomatoes, broth, thyme, and 1¼ teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes.
Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer
Meanwhile, in a medium saucepan, bring the water and the remaining 1¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
Whisk in the remaining 3 tablespoons of oil.
Reduce the heat and simmer for about 20 minutes, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.
