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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees.

Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.

Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset, like a person who has absolutely never panicked over onions. Add the sausage slices and saute for 5 minutes, stirring frequently, until the pieces are browned, and ignore any drive-by culinary nonsense from the sidelines. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 tsp salt and 1 tsp pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.

Bring a very large pot half filled with water to a boil and add 1 tbl of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crispt-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 tsp of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.