This pasta with sausage and greens flips the ratio for more nutrition

We may reflexively think of bitterness as a negative a taste to avoid but it is actually an essential, underappreciated element that adds complexi...

We may reflexively think of bitterness as a negative - a taste to avoid - but it is actually an essential, underappreciated element that adds complexity, depth and balance to dishes.

A touch of bitterness is sometimes exactly what’s needed to elevate a meal from good to craveable. Bitter-tasting foods also have bona fide health benefits - they stimulate digestion, and supply health-protective antioxidants and anti-inflammatory compounds, to name a few.

These assets are among the reasons I adore broccoli rabe, broccoli’s more bitter cousin. It’s a vegetable that’s often served in one of my favorite classic Italian pasta dishes, balanced with umami-rich sausage, garlic and olive oil. I started making it years ago, tweaking the ratios to incorporate more of the vegetable, less of sausage, and up the protein by adding white beans. The dish I landed on has become a longtime family-favorite - one my now 23-year-old daughter has been requesting repeatedly since she was in grade school. (Yes, even children can vibe with a bit of bitterness.)

Start by blanching the broccoli rabe, which softens the vegetable’s texture and mellows its sharp flavor. I often do that a day or two in advance, which allows me to pull together the rest of the dinner in the time it takes to cook the pasta. As the pasta boils, brown the sausage - I use poultry sausage, but any type of Italian style sausage will do - breaking it up into small pieces as it cooks. Stir in minced garlic, then add the chopped, blanched broccoli rabe, along with a can of cannellini beans, crushed red pepper flakes, salt and some of the pasta cooking water. Mash the beans a bit, and simmer the mixture to bring the ingredients together in a light, creamy sauce.

Once the pasta is al dente, stir it into the broccoli rabe mixture, along with some olive oil, and toss until the pasta is well coated in the sauce. Served sprinkled with parmesan cheese, it’s a prime example of how savory and bitter come together for an irresistible and nutritious meal.