This meal is easy and sophisticated. It's also flexible. Use more sausage or less, or omit it entirely and add 1/4 cup of sliced sun dried tomatoes instead. I typically remove the sausage casing because I like how it looks, but it is not necessary. A cooked sausage such as Aidell's Turkey Sausage yields more of a smoky flavor, but is still quite delicious. And pork, needless to say, is simply fabulous.
1 pound of Campanelle or other shaped pasta
1 cup water reserved from cooking pasta
1 bunch broccoli rabe, rinsed, trimmed and cut into 2 inch pieces
2 tablespoons olive oil
4 links hot Italian turkey sausage, about 3/4 pound
3 cloves garlic minced, about 2 teaspoons
1 teaspoon salt
1/4 teaspoon ground black pepper
grated Parmesan Reggiano cheese
Cook pasta according to package directions. Remember to reserve 1 cup of cooking water before draining, set aside. Meanwhile, remove sausage casing, if desired, and slice into 1/2 inch pieces. In a large skillet heat olive oil. Add sausage; cook until browned, about 4 minutes depending on size. Stir in garlic and cook 1 minute. Add broccoli rabe, 1/4 cup of water, salt, pepper. Stir, cover and let simmer until broccoli rabe is just tender, about 4 minutes. Toss in pasta, using remaining water to moisten if needed. Top with grated cheese, enjoy with a Tocai Fruliano, Chianti or Merlot.
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