PASTA WITH SAUSAGE, RABE & CANNELLINI BEANS

Add 4–5 tablespoons of olive oil to a large pan over medium heat. Add the sausage and cook until golden brown on both sides. Remove and slice into 1/4-inch pieces.

Return the sliced sausage to the pan and sauté until fully cooked, browned, and crispy. Remove and set aside, but do not wash the pan.

Wash the broccoli rabe thoroughly and cut off the lower stems (below the tie). Roughly chop into 1-inch pieces.

Add the chopped rabe to a large pot with water about 1/4 full (no seasoning). Cook on high for 10 minutes until dark green, tender, and wilted. Drain and set aside.

In the same pan used for sausage, add a few more tablespoons of olive oil. Add sliced garlic and red chili flakes to taste. Sauté until the garlic is slightly golden brown.

Add the cooked rabe into the pan, season with cracked black pepper and garlic salt, and sauté for a few minutes. Add the sausage back in and stir to combine.

Add the beans (with liquid) to the pan. Combine well and cook on low for about 5 minutes until the liquid slightly reduces.

Bring a large pot of salted water to a rapid boil. Add your pasta of choice and cook until al dente.

Transfer the cooked pasta directly into the sausage, rabe, and bean mixture using a hand strainer, allowing a bit of pasta water to mix in.

Fold in Pecorino Romano cheese, drizzle with olive oil, and grate sharp provolone over top to taste. Add more Pecorino Romano if desired.

Plate it up, top with extra cheese, and dig in—like Alexia says, now that’s Italian!