Fusilli Sausage Rapini

This is my creation of a pasta that I had when we went out to eat and I was obsessed - I added the tomatoes because why not. We all know my taste buds like sausage pasta - so here is a wonderful olive oil based pasta to keep things laid back but full of flavor with my favorite pasta shape!

Ingredients:

• 3/4 pound bulk mild Italian sausage (1 lb is very sausag-ey - but you do you!)

• 1 pack broccoli rabe (rapini)

• 1 cup broccoli rabe water (reserved)

• 5 cloves garlic

• 1 lb fusilli pasta

• 1/2 teaspoon red pepper flakes

• salt / pepper

• 1 shallot

• 1 case cherry tomatoes

• 1/4 cup good olive oil plus more

• Scallion for garnish

• Parmesan freshly grated

Directions:

1. Blanch the broccoli rabe. Bring a large pot of water (that you will later cook the pasta in) to a boil - once boiling - add salt. Cut the broccoli rabe into thinner stems (not in chunks) but thin length-wise pieces and boil for about 3 minutes. After 3 minutes - plunge into a bowl of ice water.

2. Reserve 1 cup of the boiling broccoli rabe water and set aside.

3. Start the sauce - add the olive oil to the large skillet over medium heat - add the sausage, red pepper flakes, thinly sliced shallot, and garlic and some salt and pepper. I like to cut some of the garlic into thin slices and some of it into a mince. (I don't know why I just like having both)

4. Cook this until the sausage is cooked through then add the broccoli rabe, the reserved water, and tomatoes into the mixture - add salt (1/2 teaspoon-ish) and pepper at this time.

5. Meanwhile - cook the pasta in the previous broccoli rabe water until al dente.

6. Once pasta is finished, add into the sausage sauce mixture until incorporated - add in the scallion, more salt and pepper, parmesan and a little more olive oil.

This is delicious! I can't believe how much flavor gets into there with the simplicity. MMmm. Let me know what you think.

XOXO Chef Em