Casarecce with Creamy Balsamic Sauce, Broccoli Rabe and Sausage

I am going to start by stating the obvious.  If you don't like the strong flavors of broccoli rabe or balsamic vinegar, DO NOT MAKE THIS.   I came up with this cause I was craving pasta but didn't want tomato, vodka, olive oil, béchamel, or alfredo sauce.  I wanted something lighter just to coat the pasta and accent the flavors of the dish.  So I thought balsamic vinegar.  Then I thought, how can I make that into a pasta sauce?  This is the result.

Sauce

1/2 cup, with additional 1/4 cup good quality balsamic vinegar
1/2 onion
4 cloves garlic
1/2 cup mayo (I know, I know...you don't taste it at the end.  It gives the sauce some body)
2 tablespoons mustard
heavy pinch red pepper flake
good healthy drizzle of extra virgin olive oil

You start by adding the 1/2 onion, kosher salt and red pepper flakes to a sauce pan and allow to cook until softened, approximately 5 minutes.  Add garlic and cook for an additional minute.   Once cooked down, add 1/2 cup balsamic vinegar and let cook until it has reduced by half.  The sauce will thicken up quite a bit.   Add 1/2 cup mayo and whisk together.  Then add 2 tablespoons mustard.  Don't panic cause the sauce is thick... Remove from heat and add to a separate dish.  Then whisk in the extra 1/4 cup balsamic vinegar.  Sauce is finished, set aside. 

Sausage
8 hot or sweet italian sausages

Take that same pan and begin to brown sausages on each side.  Once browned, add to a 375 degree oven for about 15 minutes or until done all the way through.

Broccoli Rabe
2 cloves garlic
olive oil

Par-boil broccoli rabe for about 1 minute until it turns vibrant green.  Remove from water and add to pan with 2 cloves chopped garlic, heavy pinch of salt and a drizzle of extra virgin olive oil.  Let sit over low heat.


Pasta

Cook your choice of pasta (I looooooove this Casarecce).   Drain.








To finish, add the pasta, broccoli rabe and its liquid from the pan (not the water from the pot!), and the sausage to the pasta pot.  Add the balsamic sauce slowly, making sure to taste along the way, until it reaches the sauce to pasta ratio you like most.  Top with some parmesan and you are good to go!

Without sauce

With sauce...mmmmm.