Veal Sausage and Broccoli Rabe with Pasta

• Salt
• 1 pound short-cut pasta, such as penne
• 1 pound ground veal
• 2 tablespoons thinly sliced sage leaves, a couple of sprigs
• 1 teaspoon fennel seeds
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1/2 teaspoon red pepper flakes
• Black pepper
• 1 1/2 pounds broccoli rabe, 1 large or 2 small bunches, trimmed and cut into bite-size pieces
• 2 tablespoons EVOO (extra-virgin olive oil)
• A couple of handfuls of grated Parmigiano-Reggiano cheese, plus some to pass at the table

1. Bring a large pot of water to a boil for the pasta.
2. Salt the water and cook the pasta to al dente.
3. Heads up: you will need a ladle of the cooking water for the pasta sauce.
4. In a medium bowl, combine the veal, sage, fennel seed, garlic, onions, red pepper flakes, salt, and black pepper.
5. Bring an inch of salted water to a boil in a deep skillet.
6. Add the broccoli rabe and boil for 7 to 8 minutes.
7. Drain well.
8. Return the skillet to the stovetop and heat to medium-high heat.
9. Add the EVOO and the veal sausage mixture and break it up.
10. Cook the veal crumbles for 5 to 6 minutes, until lightly browned all over.
11. Add the broccoli rabe and combine.
12. Adjust the salt and pepper to taste.
13. Add a ladle of starchy pasta cooking water to the sausage and rabe, then drain the pasta and add to the skillet.
14. Combine the pasta with the sausage and broccoli rabe.
15. Add a couple of handfuls of grated cheese to the pan and adjust the salt and pepper one final time, then serve.

salt, pasta, ground veal, sage, fennel seeds, garlic, onion, red pepper, black pepper, broccoli rabe, evoo, couple

Taken from www.epicurious.com/recipes/food/views/veal-sausage-and-broccoli-rabe-with-pasta-374629 (may not work)