Spicy Sausage Bolognese With Fettuccine And Broccoli Rabe

• 1 can (28 oz) whole tomatoes in juice (preferably San Marzano)
• 1/2 head reserved roasted garlic, peeled
• 2 Tbsp extra-virgin olive oil
• 1 lb hot Italian sausage, casings removed
• 1/2 cup grated Parmesan, plus more for topping
• 1 bunch broccoli rabe, trimmed
• 1 lb fettuccine

1. 1. In a blender or food processor, puree the tomatoes and garlic. Set aside.
2. 2. Heat the oil in a large, heavy skillet on medium high until it shimmers. Add the sausage and cook, stirring and breaking up lumps with a spatula or wooden spoon, until it's well browned and cooked through, about 10 minutes.
3. 3. Add the pureed tomatoes to the sausage in the skillet and bring to a boil. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Stir in the cheese and keep the sauce warm.
4. 4. Cook the broccoli rabe in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Remove it with tongs to a colander and then add the fettuccine to the water. Cook until al dente; drain. Serve the pasta topped with the Bolognese sauce and extra cheese, with the broccoli rabe on the side.

tomatoes, head reserved, extravirgin olive oil, hot italian sausage, topping, broccoli rabe, fettuccine

Taken from www.epicurious.com/recipes/member/views/spicy-sausage-bolognese-with-fettuccine-and-broccoli-rabe-50181306 (may not work)