- 6 Hot or Sweet Italian Sausages
- 1 bunch Broccoli Rabe
- Crushed Red Pepper
- About 1/2 cup white cooking wine
- 2 Tbsp. Extra Virgin Olive Oil
- about 1/2 lb penne or your favorite pasta
- Parmegiano-Reggiano (optional)
Heat a large saute pan over medium-high heat. Squeeze the sausage out of the casing and break it into bite-sized pieces in the pan. Allow it to cook, turning occasionally until browned on all sides. (We like it to get a bit crispy). Scoop it onto paper towels to drain. Reduce heat to medium/low.
While the sausage is cooking, clean the broccoli rabe. Discard the tough stems and wash thoroughly. Set aside.
With a paper towel, wipe excess grease from the pan. Add the Olive oil and allow to heat. Add the garlic and crushed red pepper and let cook for about 30 seconds. Don't let the garlic burn!
Return the sausage to the pan and add the white wine.
Meanwhile, cook apsta according to package directions.
When the white wine comes to a simmer, pile the broccoli rabe on top of the pan. Turn it every couple of minutes so that it all wilts and so any florets cook thru.
To serve, scoop pasta into bowls and top with sausage and broccoli rabe. Be sure to spoon on some of the pan juices as well. (If all your liquid evaporates, add a spoonful of pasta water). Top with fresh grated cheese.