This is from the Kraft Magazine. When I made it I didn't know what broccoli rabe was--it is like a lettuce. I used regular broccoli instead and thought it was fine.
1 bunch broccoli rabe
12 oz. penne pasta
1 link (4 oz.) sweek Italian sausage(I misread the sausage lable and got spicy sausage instead--it worked fine for this also). Cut sausage into 1/4" thick slices
2 shallots, finely chopped
2 cloves garlic, crushed
1/4 c. grated Parmesan cheese, plus additional for garnish
Heat large covered ssaucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-in. pieces and add to boiling water. Cook 4 - 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, drain again. In same saucepot of biling water, cook penne as label directs.
Heat deep 12-in skillet on med-high until hot. Add sausage in single layer. cook 4-5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browing too quickly.) Add shallots and garlic; cook 2 mins. or until tender, stirriing. Remove 1 1/2 c. water from saucepot with pasta; add to skillet. Heat to boiling sitrring occasionally.
Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well.
