Recipe: Rigatoni with Sausage and Broccoli Rabe

RIGATONI WITH SAUSAGE AND BROCCOLI RABE

7 medium cloves garlic, 3 quartered and 4 crushed
3 tablespoons extra-virgin olive oil
Coarse salt
1 pound rigatoni, uncooked
1 medium bunch broccoli rabe (about 1 pound), trimmed
1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
1/4 cup olive oil
1 dried red pepper, crushed (or 1/4 teaspoon hot red-pepper flakes)
1 pound sweet sausage with fennel, chopped into 1/2-inch pieces
12 medium plum tomatoes, seeded and quartered (or 4 cups drained and seeded canned plum tomatoes, quartered)

Heat oven to 350 degrees F.

Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet.

Transfer to oven, and bake until golden brown and soft, about 20 minutes. Remove from oven, and set aside to cool.

Cook pasta according to package directions.

Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside.

In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.

In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes.

Add pureed sun-dried tomatoes, plum tomatoes and broccoli rabe to skillet. Cook until liquid is reduced, 10 to 12 minutes more.

Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Makes 4-6 servings
From: Gina,Fla