Broccoli Rabe, Sausage and Orchetta

Broccoli rabe and sausage is enjoyed year round due to availability at the grocery store, I find the most flavorful rabe is in the fall. 

• 4 T olive oil
• 6 cloves garlic, sliced
• 2 bunches broccoli rabe, stems removed and greens in bite size pieces

In a large skillet, place the olive oil and garlic slices.  Cook over medium heat until fragrant.  Remove garlic and set aside.  In a separate pan, place broccoli rabe and add water just until you begin to see it come up the side of the pan.  Bring to a boil, turning the rabe just wilting it.  Remove from heat and drain.  Add drained rabe to the olive oil in the skillet.  Add the cooked garlic and toss to coat with oil.

• 8 ozs. orchetta pasta
• 5 c water
• Olive oil

In a large pot, bring water to a boil and cook pasta al dente and drain.  Return to the pan and drizzle with olive oil.  Add to broccoli rabe and toss.

• 1 lb. sweet Italian sausage

In another skillet,  brown and cook sausage thoroughly.  Slice and add to the rabe with juices.  Toss, salt and pepper to taste and enjoy.