Ingredients

• 1 bunch Rapini (aka Broccoli Raab)
• 1 Lb or so of your favorite sausage (no casings, or remove from casings) – we recommend Riverdog’s Spicy Italian (available at Palo Alto Community Farmshop or by special request)
• 4 cloves garlic, or more if you wish
• Orechetti Pasta (Italian for little ears) (Penne and Farfalle work well too)
• 1/4 to 1/2 cup chicken stock

Preparation

Brown sausage in large skillet (best in bite size crumbles). While sausage is browning, clean Rapini and remove only the thick tougher ends of stalks. Chop Rapini into bite sized pieces. Drain sausage and set aside. Start your water for the pasta and cook according to directions for aldente pasta. In same large skillet as sausage, sauté chopped garlic cloves in a bit of olive oil for a couple of minutes (do not clean pan as remaining fat from sausage will add more flavor). Add Rapini and some chicken broth to pan and cook until greens have slightly wilted. Add sausage and heat through. Toss with cooked pasta, salt to taste, and enjoy.