Broccoli Rabe and Sausage Pasta

Ingredients

• 1 pound broccoli rabe ((rapini))
• 12 ounces short pasta (like strozzapreti, rotini, fusilli, or rigatoni)
• 2 tablespoons olive oil
• 1 pound Italian sausage (sweet or spicy)
• 4 large garlic cloves (finely chopped)
• 1/4 teaspoon crushed red pepper flakes (or more)
• kosher salt and freshly ground black pepper (to taste)
• 1 ounce grated parmesan cheese

Instructions

1. 1

   Wash rapini (see recipe note); drain and coarsely chop.

2. 2

   Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain. Return water to boil.

3. 3

   Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite). Drain pasta reserving 1 cup of the pasta water.

4. 4

   Meanwhile, heat oil in a large skillet over medium heat. Add sausage and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, about 1 minute more. Add broccoli rabe and toss to coat. Add pasta and stir to combine, adding reserved cooking liquid a few tablespoons at a time as needed to moisten. Season to taste with salt and pepper. Divide among 4 pasta bowls; sprinkle with parmesan cheese and serve.