Penne with Rapini & Sausage

One of the places I've come to love here in Atlanta is
this place. I'm looking for a better actual farmer's market for the season, but for the "non-growing" months, this will be my place! They have a HUGE meat/seafood section and great variety of "weird" pasta stuffs (like quinoa!)

I had tried their mild turkey sausage awhile back (in a recipe similar to this one). This time I went whole turkey ;-) and got the spicy! In fear, I eliminated the red pepper flakes (but will add next time)

Broccoli Rabe always make me think of the pizza join on 5th Ave between 7th & 8th Sts in Park Slope - thanks guys for introducing me to this veggie!

Penne with Rapini (Broccoli Rabe) and Sausage

1 pound whole wheat penne (or any other short cut pasta)
2 tablespoons extra virgin olive oil
1.25 pounds hot Italian turkey sausage, casings removed
4 cloves garlic, minced
Pinch red pepper flakes
1 bunch rappini (brocoli rabe), thick stems removed and chopped
1 cup lowfat ricotta cheese (2%)
1/2 cup cooking liquid (from pasta)
2 ounces parmigiano-reggiano, freshly grated
Freshly ground nutmeg
Kosher salt
Freshly ground black pepper
Cook the pasta according to the package directions, drain (reserving 1/2 cup of the cooking liquid) and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Brown the sausage in the oil, breaking it up into small pieces. Once the sausage has browned, add the minced garlic and a pinch of red pepper flakes. Gradually add in the rapini (broccoli rabe), wilting it down into the sausage mixture and cooking for a minute or two.

Once all of the rapini has been added, add the ricotta and cooking liquid, stirring until a thick sauce begins to form. Add the pasta and the parmigiano-reggiano, and stir to evenly coat. Grate some nutmeg into the mixture and season with salt and pepper. Serve immediately.

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