Broccoli Rabe and Sausage Pasta

A Fall themed pasta that leaves you feeling satisfied.

Serves 4

1.5 pound bunch of broccoli rabe
6 cloves garlic, sliced
1 teaspoon hot pepper flakes
olive oil
1 medium onion, diced
1 pound mild Italian sausage
2 cups tomato sauce (or puree a can of tomatoes in juice)
salt and pepper to taste
1 box (14-16 ounces) pasta, I used penne


Prepare the broccoli rabe while you make the rest of the sauce and boil pasta:

Chop broccoli rabe into large 2-3 inch pieces. Arrange in 2 large baking dishes or 1 large baking sheet. Douse with a few tablespoons olive oil, garlic, hot pepper and toss. Bake at 400 degrees until bright green and almost tender, about 10 minutes.

Saute onion in a couple teaspoons olive oil. Squeeze sausage from casing into pan and break up into small pieces while cooking. Once sausage is nearly done, about 5 minutes later, add tomato sauce and simmer for a couple of minutes. Add broccoli rabe and pour over drained pasta.

Delicious with a bit of sheep's milk pecorino over the top.