One-Pot Fusilli With Spicy Sausage, Broccoli Rabe & Manchego

• 1 pound Mild Italian Sausage
• 2 tablespoons Olive Oil
• 2 tablespoons Red Pepper Flakes
• Salt & Pepper (to taste)
• 16 ounces Fusilli Col Buco
• 5 cups Vegetable Stock
• 2 bunches Broccoli Rabe
• 1/2 cup Ricotta Cheese (Whole Milk)
• 1 Lemon, Zested
• 4 ounces Manchego

1. In a dutch oven over medium high heat, brown the sausage, breaking it up as it cooks. Season with red pepper flakes, salt and pepper. When sausage is cooked fully, use a slotted spoon to remove it onto a plate lined with paper towel. Turn the heat slightly higher and add the broccoli rabe to the pot. Toss until fully coated with oil, then leave to sear. Turn once, then remove and set aside.
2. Add fusilli with vegetable broth, cover and boil. Stir occasionally until pasta is al dente and vegetable broth is almost completely absorbed.
3. Scoop ricotta on top of the pasta, toss to combine. Add lemon zest. Salt and pepper to taste.
4. Add back the sausage and broccoli to the dutch oven and combine all ingredients together. Portion onto a plate and garnish with finely grated Manchego and lemon zest.

italian sausage, olive oil, red pepper, salt, fusilli, vegetable stock, bunches broccoli, ricotta cheese, lemon, manchego

Taken from food52.com/recipes/81144-one-pot-fusilli-with-spicy-sausage-broccoli-rabe-manchego (may not work)