1 roll Purnell’s Italian Sausage
1 lb pasta (bow-tie, penne, or rotini)
1 bunch broccoli rabe
4 tbs extra virgin olive oil
4 cloves garlic
3/4 cup parmesan (freshly grated)
A pinch of red pepper flakes
A dash of fresh lemon zest
Salt and pepper to taste
Remove and discard broccoli stalks, chopping the rest into medium-sized pieces. Mince the garlic.
Cook the pasta until al dente, adding broccoli rabe for the last 2 minutes of cooking time.
While pasta is boiling, heat 2 tbs olive oil in a large skillet on medium temperature. Cook the sausage until a light golden brown, stirring consistently. Then reduce heat and add garlic, cooking for an additional 2 minutes until fragrant.
Drain pasta and broccoli rabe, reserving 3/4 cup cooking water. Add pasta and broccoli to skillet along with 1/2 cup reserved water. Toss together well combining an additional 2 tbs olive oil.
Sprinkle with fresh parmesan. If needed, add more reserved water. Season with salt, pepper, lemon zest and red pepper flakes. Serve!