Cook Along - Sausage & Broccoli Rabe Rigatoni

[BruceMcGoose No.17410376]

here’s the starting lineup faggots

[BruceMcGoose No.17410387]

start with a trim of the hedges

Cut the stems off your rabe and get a pot going with about a cup of chicken broth

[Anonymous No.17410414]

>>17410376

[Anonymous No.17410424]

>>17410376
Those sasegues look like my cock

[BruceMcGoose No.17410425]

Rabe hits the pot with a cup of chicken broth to steam for ~10 min covered

[Anonymous No.17410429]

>>17410425
>pink hands

[Anonymous No.17410432]

>>17410425
That is a nice crusty pot.

[Anonymous No.17410438]

>>17410424
show us your sausage

[Anonymous No.17410441]

>>17410424
Post sasegue.

[Anonymous No.17410449]

>>17410441
>>17410438
No way fag

[BruceMcGoose No.17410458]

after 10 min practice pulling out by removing the rabe

Reserve the broth

[Anonymous No.17410466]

>>17410438
>>17410441

[BruceMcGoose No.17410475]

Remove the casings

We raw dogging tonight

Drop our sausage dookie back into our freshly oiled pot

Break it up as it’s cooking

[Anonymous No.17410479]

>>17410475
Disgusting pot, hope you didn't actually eat those

[BruceMcGoose No.17410481]

Normally I wouldn’t include this as a step but I understand 99% of you are retards

So get a pot of salted water going while our sausage cooks

[Anonymous No.17410484]

>>17410481
Gross!!!!!

[BruceMcGoose No.17410487]

>>17410479

It’s just a seasoned pot.

Nothing to be worried about faggot you’re probably just used to your mom still cooking for you

Or ordering wendys delivery who knows

Either way it’s a perfectly clean and suitable pot

[Anonymous No.17410493]

>>17410487
I love anyone making cookalong threads, we get those far too rarely on /ck/, but the pot you stole off of a construction site is definitely not "seasoned" kek

[Anonymous No.17410495]

>>17410425
10mins seems along time. Do you want it super soft?

[BruceMcGoose No.17410512]

>>17410493

Seasoned as in its been through a lot

Relax it ain’t the prettiest pot but it gets the job done

[Anonymous No.17410514]

>>17410512
Well it's a cookalong thread so I will stop complaining.

[BruceMcGoose No.17410517]

>>17410495

For use in the pasta I prefer it to be on the tender side

If you’re making it as a standalone dish or side I would definitely use another method

[BruceMcGoose No.17410527]

Add above 4 cloves fresh garlic to our crumbled sausage

[BruceMcGoose No.17410542]

Drain our sausage before Rabe goes back in with reserved broth

Season with black pepper, garlic powder and crushed red pepper

Reduce heat and cover to simmer

[BruceMcGoose No.17410557]

Undercooked rigatoni hits the pot with 1 cup pasta water and a little more chicken broth if needed

Salt as necessary, cover and simmer to finish pasta

[Anonymous No.17410577]

>>17410376
where the fuck is the parmeasean!?

[BruceMcGoose No.17410588]

Plate it up with squeeze of fresh lemon, crushed red pepper, and of course some shredded Parmesan

Enjoy

[Anonymous No.17410623]

>>17410588
Looks good dirty pan aside

[Anonymous No.17410624]

>>17410588
delish

[Anonymous No.17410632]

>>17410588
Looks good but you missed the alcohol updated. 2/10 chefbruce thread. . .

[Anonymous No.17410638]

>>17410588
Looks like a sloppa shit

[Anonymous No.17410745]

>>17410588
Nice one, I’d eat.
All I would do is:
Brown sausage better, shouldn’t be anything to pour out
Deglaze with white wine
Add fresh parsley at end

[Anonymous No.17410764]

Stop shitting up this board. Literally everything you plate up looks like complete fucking garbage. What is this faggoty dry-ass pasta bullshit.

[BruceMcgoose No.17410843]

>>17410764

sorry thomas

[Anonymous No.17411174]

>>17410376
how much salt are we using here?

[BruceMcGoose No.17411226]

>>17411174

Just enough to replicate the taste of your sister

[Anonymous No.17413193]

Good thread op, Patti bump

[Anonymous No.17413978]

>>17413193
I hope patti is ok