Sausage and Broccoli Rabe Sauce
This sauce is a specialty of Apulia. Both the sharp, bitter flavor of broccoli rabe and its vitamins are best preserved by steaming, but if you prefer a milder flavor, as Julia Della Croce does, blanch it first. When you drain the broccoli rabe, reserve the cooking wateryou can use it to boil the pasta.
The traditional pasta shapes used here are orcchiette (little ears), gnocchetti (little gnocchi) and cavatelli, which are ridged elongated pasta shells. Cook and drain one pound of pasta, leaving it very moist. Toss the pasta with the sauce and one-quarter cup of extra-virgin olive oil.
Plus: Pasta Recipes and Tips