1 bunch broccoli rabe, rinsed and cut into 2-inch pieces
2 lb. frozen cavatelli or 1 lb. dried
1 tbsp. olive oil
1 lb. hot Italian sausage, casings removed
1 medium onion, sliced
3 cloves garlic, chopped
1/2 c. chicken broth
1 tsp. salt
1/4 tsp. black pepper
1/2 c. fresh flat-leaf parsley leaves, rinsed and dried
1/3 c. grated Parmesan

Bring large pot of salted water to a boil. Add broccoli rabe, simmer 5 minutes. Using a skimmer, remove broccoli. Return water to a boil. Cook cavatelli following package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-high heat. Add sausage and onion; cool 5 minutes or until no longer pink, breaking up sausage with spoon. Add garlic and cooked broccoli rabe; cook 5 minutes. Add chicken broth, salt and pepper. Bring to a simmer. Add parsley. Remove from heat. Pour sausage mixture over cooked pasta. Sprinkle with cheese. Serve.

Can use mild sausage with fennel and dried parsley. Can use medium shells when you can't find cavatelli