Another great visit from Thierry and Julie accompanied by great food and conversation. Julie brought the most delicious fresh mozzarella from a small family-run Italian shop on Long Island and made a delicious classic salad with fresh tomatoes and basil. She left behind delicious freshly made bulk Italian sausage and some broccoli Rabe sauteed with roasted garlic, giving me instructions on a dish she regularly prepares with these ingredients. Since the rabe was store-bought, I extrapolate it's preparation from imagination. I substituted some white beans for some of the sausage Julie left me because we love white beans so much and this leaves us a portion of sausage for latter use :-) I am sure the purist will prepare their own roasted garlic from scratch, which is not that hard to do, but you can also get pretty good roasted garlic these days in the olive/condiment bar in the market.
1 lb bulk Italian sausage
1 large bunch broccoli rabe
1 can Cannillini or other white bean, drained
1 pkg mushrooms, sliced
1/4 cup roasted garlic cloves
2 cups good low salt chicken
1/2 lb rigatoni or ziti
Dash red pepper flakes
In a big fry pan, sauté the mushrooms in a bit of olive oil until they have released their water and have browner bit. Add the sausage and sauté until the sausage is well browned. Add the broccoli rabe and chicken broth, cover and cook about 10 minutes, or until the greens are tender. Salt and pepper to taste. Add the garlic and beans to the sausage mixture along with the red pepper flakes. Add a bit more stock as needed to have a nice saucy consistency.
Meanwhile cook the pasta in salted water until al dente. Drain the pasta and toss with the sausage mixture in a large bowl. Top with grated Parmesan cheese.
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