This is easy to make, since you blanch the broccoli in the pasta water! Now broccoli rabe is broccoli’s sophisticated cousin. It’s a bit more bitter but delicious. Sub In regular broccoli florets if you can’t find broccoli rabe.
1 pound sweet Italian sausage
5 cloves garlic, sliced thin
1/4 to 1/2 teaspoon red pepper flakes
Salt and pepper
1 pound fettuccine
1 bunch broccoli rabe, cut into 1” pieces
1/2 cup Romano cheese, plus extra for garnish
Bring a large pot of water to a boil.
Meanwhile, film a skillet with oil and cook sausage until brown, breaking it down as you go.
Add garlic and pepper flakes and cook about a minute. Keep warm.
Add 1 tablespoon salt cook fettuccine until almost done.
Add broccoli rabe and cook until tender, about 2 minutes.
Reserve 1/2 cup cooking water, drain pasta and broccoli rabe and return to pot.
Stir in sausage mixture and cheese and a bit more olive oil to coat. Toss gently, add reserved pasta water as needed. Season with salt and pepper and pass the extra Romano!