Servings: 4 to 6
This is a family friendly recipe that is highly customizable. Don’t have broccoli rabe? Use spinach, kale, or sliced yellow squash.
In a large Dutch oven, cook the sausage on medium-high heat, breaking up the meat with the back of a fork, until cooked through and lightly browned, 5 to 7 minutes. Add the garlic, and cook for about 2 minutes more. Add the tomatoes, pasta, and 1 tsp. salt, and stir until well combined.
Add 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-high. Cook, uncovered, stirring frequently, until the water is absorbed, 10 to 12 minutes. Add 2 cups water, and return to a boil. Cook, stirring frequently, until all the liquid has absorbed and the pasta is al dente, 6 to 8 minute. Reduce the heat to medium, add the broccoli rabe, and cook until the broccoli rabe is tender, about 6 minutes. Remove from the heat, and stir in the cheese. Season to taste with salt and pepper.
Divide among pasta bowls. Garnish with additional Parmigiano, the pepper flakes, and a drizzle of olive oil, and serve immediately.
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