There are lots of different versions of this easy (and relatively fast) dish, and they are all delicious. My own preference is a combination of several recipes that I've played with, but my introduction to it sits squarely at the feet of a friend's mother. Mama V is a wicked good cook, and definitely knows how to feed an army. I had to cut back on the quantities for us, but I sure wouldn't mind going to her house and eating from the huge communal bowl!
Broccoli Rabe and Sausage Pasta
1 lb pasta (penne, orechette, or fusilli)
1 lb broccoli rabe, chopped
8 oz Italian sausage, hot and sweet (or sweet plus red pepper flakes to taste)
6 cloves of garlic, minced
2 t anchovy paste, or mashed fillets
1 T lemon juice
1/2 c chicken broth
2 T butter
Fresh grated Parmesan cheese
Boil a large pot of salted water for the pasta, and cook al dente. In the meantime, prepare the broccoli rabe and sausage.
In a large Dutch oven, steam the broccoli rabe until just tender. Drain and set aside.
Remove the sausage from their casings and brown them in the Dutch oven. Add the onion towards the end and cook till tender. Remove sausage to a plate, retaining most of the rendered oil in the pot.
Add the garlic, anchovy paste, a bit of olive oil if needed, and the lemon juice to the Dutch oven and stir together. Add the steamed broccoli rabe and saute lightly. Add the chicken broth and bring to a simmer. Add the butter. Stir in the sausage mixture and heat through. Add the drained pasta and heat through. Serve with cheese.