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1
Trim and wash: 1 large bunch of broccoli rabe, chard, or kale.
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2
Chop coarse and cook until tender in salted boiling water.
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3
Drain well, saving the cooking water to cook the pasta in, if you like.
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4
Form into small balls: 1/2 pound Fennel Sausage (page 358), or 1/2 pound Italian sausage, casings removed.
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5
Heat in a heavy-bottomed pan: 2 tablespoons olive oil.
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6
Add the sausage and cook over medium heat until browned and cooked through, about 6 to 8 minutes.
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7
Remove the sausage and add to the pan: 1 large onion, sliced thin.
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8
Saute, tossing now and then, over medium-high heat until the onions soften and caramelize a bit.
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9
Season with: Salt, Fresh-ground black pepper, A pinch of dried chile flakes.
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10
Add the cooked greens and sausage and cook for a few minutes, tossing and stirring.
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11
Taste for salt and adjust as needed.
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12
Bring a large pot of salted water to a boil.
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13
Add: 3/4 pound fusilli, orecchiette, or penne rigate.
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14
Cook al dente, then drain and return to the pan.
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15
Toss the pasta with a bit of salt and: Extra-virgin olive oil.
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16
Plate and top with the sauce, drizzle with olive oil, and sprinkle with: 1/2 cup grated pecorino or Parmesan cheese.
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17
Serve immediately.
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18
Omit the sausage and increase the amount of olive oil the onions are cooked in.
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19
Instead of cooking the greens in boiling water, add them to the onions with a bit of water and cook until tender.
