3 Tbsp extra virgin olive oil
8 oz sweet Italian sausage meat*
2 cloves garlic, minced
1 bunch broccoli rabe, blanched (see above)
4 pints grape tomatoes, roasted (see above)
1 tbsp. tomato paste**
1 tbsp. fennel seeds, toasted until fragrant. be careful not to burn.
TT salt and freshly ground black pepper
red pepper flakes - optional
1 pound of tubular pasta; ziti, rigatoni, etc.
Cook the pasta in a large volume of boiling, salted water until a minute or two before it reaches the "al dente" stage.
While pasta is cooking prepare sauce.
Heat pan to medium and add olive oil and garlic. cook for a few moments and add sausage meat. When browned, move meat to sides of pan. Add a little more olive oil to the center of the pan, stir in fennel seed, add tomato paste and cook a minute or two in the oil, until the paste takes on a rust -like color. Mix in the sausage, then add the roasted tomatoes and broccoli rabe. When sauce is hot, drain pasta ( saving some of the cooking water) and add pasta to the pan. Cook a few more minutes until the pasta has absorbed some of the sauce, is properly cooked and is heated through. If sauce needs thinning, add small amounts of pasta water until sauce is at proper consistency.
Place on a heated platter and serve.
*Grind your own from pork butt or use, either, market made ground sausage or sausage removed from their casings.
**I use a tube of double concentrated tomato paste - Amore brand. It is very convenient, you can use as much as you need and the rest will keep in the refrigerator a long period of time for future use.