Oftentimes spelled broccoli rape or broccoli raab, broccoli rabe goes by just one pronounciation - "rob". The Italians go by either brocoletti di rape or rapini. Whichever way you spell it, broccoli rabe should definately be explored as it packs a nutritional whallop of vitamins A & C. Get your pasta water going because this dish is ready in less that 15 minutes!

1 pound farfalle, or bow-tie pasta
2 bunches broccoli rabe, washed and stemmed
1/4 cup olive oil
3 links mild Italian sausage
3 links hot Italian sausage
1-1/2 tablespoons minced, roasted garlic **
1/4 cup chicken broth
1/4 cup just-grated parmesan cheese
1/4 cup just-garted romano cheese
salt & pepper to taste
fresh, chopped parsely, optional

Get a large pot of water boiling for the pasta. Wash, drain and stem the leafy greens from the 2 bunches of rabe. Cut the sausage links into bite-size chunks. Heat the oil in a large saute pan over medium-high heat. Add the pasta to the boiling water and now we have 10-12 minutes to finish this thing!

Brown the sausage chunks in the hot oil. When half-cooked, stir in the roasted garlic and then the rabe, by the handful. You'll see the rabe wilt before your very eyes, so just keep adding the rabe by the handful, stirring it in, until all of it in incorporated into the sausage saute. Add the chicken broth and stir the bottom of the pan well to try and lossen those bits of flavor.

Drain the pasta and transfer to a large bowl. Grate the cheese right then and there and toss the cheese in with the warm pasta. Stir in the saute. Salt and pepper to taste. Add a few tablespoons of fresh chopped parsley, if you have it and plate it on up. Enjoy!

** - to keep this recipe a quick and easy one, I like to use the pre-minced, pre-roasted garlic that's sold in those tiny glass jars.