Farfalle with Sausage and Broccoli Rabe

Recipe courtesy of Aveline

1 bunch broccoli rabe, ends trimmed, quartered crosswise

12 oz. orecchiette, farfalle or penne pasta

3 Tbsp olive oil

1 lb hot Italian sausage, casings removed (I use sweet)

2-3 cloves garlic, minced

¼ tsp. red pepper flakes

Herbs/Italian Seasoning, ground pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe; cook 1 to 2 minutes until crisp-tender. Lift with a slotted spoon to a bowl.

2. Add pasta to pot. Cook as package directs until tender to the bite (al dente). Reserve 1 cup cooking water, then drain.

3. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add sausage & cook, breaking up chunks, 8 minutes or until browned and cooked through. Add garlic and crushed herbs and pepper. Cook about 30 seconds until fragrant.

4. Add broccoli rabe and pasta to skillet; toss to mix and coat. Add reserved cooking water, ¼ cup at a time, to moisten.