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Whole-wheat creamy fettuccine with sausage, olives and rabe

Serves 4-6 Servings


  • 2 tablespoon olive oil
  • 1 pound fennel or hot light italian turkey sausage, cut into 1/2-inch slices
  • 2 tablespoon minced garlic
  • 1 pound fresh whole wheat fettuccine
  • 1/2 pound broccoli rabe, cleaned and rough chopped
  • 1/2 cup kalamata olives, pitted (about 1/4 pound)
  • 1/4 cup milk
  • 1 teaspoon pepperoncini or chili flakes
  • 2 tablespoon chopped fresh oregano


Baking Directions:

Put water on to boil in a large pot or a pasta pot, fitted with a strainer.

Pour the olive oil into a skillet and set over medium heat.

Cook the sausage slices just until they begin to brown, about 3 minutes.

Toss the minced garlic into the skillet and cook just until fragrant and beginning to brown, about 2 minutes.

Add the broccoli rabe and sauté for 3 to 4 minutes.

If the water in the pot is boiling, add the fresh pasta to the pot.

Cook until al dente, about 5 minutes.

Now add the olives to the skillet.

Saute 1 minute, then stir in the milk.

Strain the pasta and transfer to a large pasta bowl.

Add the olives to the pasta and toss.

Season with oregano, pepperoncini, salt and pepper before serving.

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