Sausage with Broccoli Rabe over Linguine
Source: Simply Saute by Silvia Bianco

1 pound linguine (or other favorite pasta)
4 links sweet Italian sausage
1/2 cup extra virgin olive oil
1 bunch of fresh broccoli rabe, sliced lengthwise, cut in half, and parboiled
1 medium clove garlic, minced
3 to 4 tablespoons white wine
1/4 cup chicken broth
Salt and freshly ground black pepper to taste

Cook the pasta according to package directions in a large pot of boiling, salted water.

While the pasta water comes to a boil, put the sausage in a 4-quart pot, cover the meat with water; boil, and cook for 15 minutes. Transfer the meat to a cutting board and slice it into 1-inch pieces.

While the pasta cooks, put the oil in a large saute pan over medium-high heat for about 1 minute, until the oil is hot but not smoking. Saute the sausage in the hot oil until the pieces begin to brown on all sides, about 2 minutes. Saute the broccoli rabe until softened but still firm, about 2 minutes, then saute the garlic for about 30 seconds, until it begins to turn golden.

Deglaze the pan by adding the wine and cooking for 1 minute more. Add the chicken broth and cook for another minute, until the sauce comes to a boil. Remove from the heat and season with salt and pepper.

To serve, drain the pasta and toss it in a serving bowl with the liquid part of the sauce. Adjust the seasoning and put the sausage and rabe on top of the pasta.

Yield: 4 servings