• Pitts

Sausage and Broccoli Rabe

Ingredients

Broccoli rabe, 1.5 lbs
Olive oil, 4 TBSP
Oregano, 2 TSP, dried
Salt, 1.5 TSP
Crushed red pepper, 0.5 TSP
Bell peppers, 4, mixed colors
Shallots, 4 small
Hot Italian sausage links, 1 lb
Quick-cooking polenta, about 8.8-ounces
Butter
Additional ingredients for lunch leftovers

Directions

Within each of two small bowls, mix 2 TBSP olive oil, 1 TSP oregano, 3/4 TSP salt, and 1/4 TSP crushed red pepper.
On a rimmed baking sheet, toss broccoli rabe one small bowl of the oil/seasoning mix.
On a second rimmed baking sheet, toss bell peppers and shallot with the other small bowl of oil/seasoning mix.
Slide peppers over to one side and add sausage links, turning them over to coat them with oil.
Add both pans to oven and roast at 450˚ for 20 minutes, tossing everything at 10 minutes.
Meanwhile, prepare polenta, adding salt and butter to taste.
TO SERVE:
Spoon some polenta onto 4 plates. Slice sausage into coins and serve with polenta and vegetables.