2 bunches of broccoli rabe, cleaned and stems trimmed 1/2 - 1 lb. Italian sausage 6 cloves thinly sliced garlic 1 lb. of penne or pasta of choice, cooked al dente 1 c. of pasta water 2-3 tbsp. of olive oil 1/2 c. chicken broth 1/2 c. grated pecorino or parmesan cheese Salt, pepper, hot pepper seeds, garlic and onion powder, to taste
Bring a large pot of water to a boil while preparing the broccoli and sausage. Cook the pasta and reserve one cup of cooking water.
Heat a large frying pan with olive oil; add broccoli rabe and seasoning.
Cook for 3-4 minutes then add chicken broth, cover and continue cooking for 3-4 minutes, until broccoli is soft, but not mushy.
Remove broccoli rabe and set aside.
Remove sausage from casing and brown in the pan that was used to cook broccoli rabe.
Use a wooden spoon to crumble sausage into bite sized pieces, then add garlic.
Continue cooking until sausage is no longer pink.
Transfer broccoli to pan with sausage, add pasta water and more seasoning if needed.
Cook for 2-3 minutes then add drained pasta and grated cheese.
Gently mix until everything is evenly coated.
Serve with additional grated cheese and hot pepper seeds if desired.
