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1
Bring a large pot of lightly salted water to a boil.
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2
Add the pasta and cook according to the package directions, about 9 minutes.
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3
During the last 2 minutes of cooking, add the broccoli rabe.
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4
Stir, and continue to cook until both pasta and broccoli rabe are tender.
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5
Drain.
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6
While the pasta is cooking, heat a very large nonstick pan over medium-high heat.
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7
Add the sausage and break it up with a wooden spoon.
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8
Cook until it is golden brown and just cooked through, about 5 minutes.
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9
Transfer the sausage to a colander and set it aside to drain.
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10
Wipe the pan out lightly and return it to medium-low heat.
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11
Add the sliced garlic and cook until it is fragrant and just beginning to turn golden, about 1 minute.
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12
Add the crushed red pepper and the chicken broth, and bring to a simmer.
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13
Add the cooked pasta and broccoli rabe, and allow the mixture to simmer for about 1 minute to release some of the starch from the pasta and thicken the sauce.
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14
Pour the pasta mixture into a large bowl, and toss it with the cooked sausage and the cheese.
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15
Season the pasta with salt and pepper to taste, and serve.
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16
From the Department of Its Too Good to Be True, But Is: calorie-free noodles.
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17
No, I am not kidding.
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18
Shirataki noodles made from konjac flour which comes from the root of the yam-like konjac plant grown in Japan and China.
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19
Fat: 78.8g (before), 9.7g (after)
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20
Calories: 1,261 (before), 314 (after)
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21
Protein: 23g
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22
Carbohydrates: 37g
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23
Cholesterol: 49mg
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24
Fiber: 6g
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25
Sodium: 940mg
