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1
Preheat oven to 375u00b0F. Lightly coat a 9-inch springform pan with cooking spray. Set aside.
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2
Cook sausage in a medium saucepan over medium-high, stirring often, until meat is browned and crumbled, about 10 minutes. Add tomato paste, and cook, stirring constantly, until dark brown, about 1 minute. Add red wine, and cook until wine has been absorbed, about 1 minute. Stir in tomatoes, onion, and olive oil. Bring to a boil; reduce heat to medium-low, and simmer until onion is very soft, 55 minutes to 1 hour. Discard onion (or reserve for another use), and stir in salt and pepper. Set aside.
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3
Bring 2 large pots of salted water to a boil, and fill a large bowl halfway with ice water. Add pasta to 1 pot of boiling water, and cook until not quite al dente, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water. Add pasta and reserved cooking water to sauce, and toss well to coat.
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4
Add broccoli rabe to second pot of boiling water, and cook until bright green and tender, 1 to 2 minutes. Drain and plunge into prepared ice water. Remove from ice water, and drain on paper towels. Reserve 3 spears. Chop florets from stems of remaining broccoli rabe; chop stems into 1-inch pieces. Stir chopped broccoli rabe and florets into pasta mixture.
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5
Spread about one-third of pasta mixture in an even layer in prepared pan, making sure bottom is completely covered. Sprinkle with 1 cup of the fontina cheese. Repeat layers 2 more times.
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6
Sprinkle top with remaining 1/2 cup fontina. Sprinkle with pecorino Romano, and top with reserved broccoli rabe spears.
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7
Bake in preheated oven until top is golden and interior is heated through, 25 to 30 minutes. Cool in pan 10 minutes; remove sides of pan. Cut into 8 wedges, and serve.
