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1
Get a large pot of water on the stove to boil and salt it generously.
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2
Have a large bowl of ice water handy.
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3
Let the broccoli rabe boil in the pot for a minute.
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4
Then remove it and plunge it right into the big bowl of ice water to stop the cooking.
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5
Blanching it like this helps reduce the bitterness and keeps it pretty and green!
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6
Set the bowl aside but leave that newly flavored boiling water boiling.
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7
Heat the canola oil in a large cast iron skillet over medium high heat.
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8
Brown the sausage completely in it while you break it up, which should take about 5 minutes.
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9
Once it is cooked, stir the butter and flour in to start a basic roux.
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10
When the flour is completely cooked off after a minute or so, keep stirring while you slowly pour in the milk.
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11
Season the sauce with the salt and crushed red pepper.
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12
Allow it to bubble and thicken for 10 minutes.
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13
While the sauce cooks, pour the rigatoni into the pot of boiling water you used to blanch the broccoli rabe.
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14
Let it cook and get tender for about 8 minutes.
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15
Drain the broccoli rabe out of the ice water bowl and get it onto a cutting board.
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16
Cut it all in half just to make it more manageable to stir in and eat.
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17
When the 10 minutes for the sauce is up, stir in the broccoli rabe and Asiago cheese and let them meld right in for another 2 minutes.
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18
The pasta should also be done by this point.
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19
Drain it and transfer it to a huge pasta serving bowl.
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20
Pour the sauce right over it and thoroughly toss it all together.
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21
Serve family style immediately with extra grated Asiago cheese on top!
