1 lb. of penne pasta
1 lb. sweet sausage
1 bunch fresh broccoli rabe
1 clove garlic, minced
1 can chicken stock
1 tbsp. cornstarch
3 to 4 sun-dried tomatoes in oil
Grated Parmesan cheese

1. Clean broccoli rabe and steam or boil in water. Strain and set aside.

2. Cook sweet sausage in frying pan, adding a little water so it does not burn. Cover pan and cook until sausage is no longer pink. Set sausage aside and cut each sausage link into 1/4 inch diagonal slices.

3. In sausage drippings, saute minced garlic. When garlic is golden, but not brown, add can of chicken stock. Stir and simmer for 10 minutes.

4. Put cornstarch in small bowl and add a ladle of chicken stock. Mix and stir until thick and smooth.

5. Add cornstarch paste into rest of stock and continue to cook for 10 more minutes, stirring continuously until thickened.

6. Boil pasta and strain. Place in serving bowl.

7. Combine cut up sausage, 3 to 4 sundried tomatoes broken into bits and broccoli rabe. Stir into sauce and top over pasta. Serve with grated Parmesan cheese.