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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pasta w/Spicy Sausage, Broccoli Rabe & Chickpeas   
    Categories: Pork, Cheese, Beans, Herbs, Citrus   
         Yield: 5 servings   
       
              Salt & black pepper   
     1 1/2 lb Broccoli rabe or broccoli;   
              - chopped, tough stems   
              - discarded   
         1 lb Shaped pasta, such as   
              - campanelle or orecchiette   
         2 tb Olive oil   
         1 lb Hot Italian sausage   
         3 cl Garlic; minced   
       1/2 c  Dry white wine   
        15 oz Can chickpeas; rinsed,   
              - drained   
         2 tb Unsalted butter   
       1/2 c  Grated Parmesan; more to   
              - serve   
         1    Lemon; zested, juiced   
       
     Bring a large pot of salted water to a boil. Roughly   
     chop the broccoli rabe, add it to the pot, and cook for   
     3 minutes. Use a sieve or slotted spoon to lift the   
     broccoli rabe from the water and place it in a colander   
     to drain.   
        
     Bring the water back to a boil. Cook the pasta according   
        
     to package instructions until al dente, reserve 1 cup   
     pasta water, then drain pasta.   
        
     Meanwhile, in a large Dutch oven or deep, 12" skillet,   
     heat the olive oil over medium-high. Add the sausage and   
     cook, breaking it up with a wooden spoon, until browned,   
     3 to 5 minutes. (Don’t worry if the sausage is not   
     completely cooked through.) Add the garlic and cook for   
          30    seconds.   
        
     Add the wine and cook, scraping any bits from the bottom   
     of the pan, until the wine is reduced by half, about 1   
     minute.   
        
     Add the broccoli rabe, chickpeas, 1 teaspoon salt and   
     1/2 teaspoon pepper to the skillet and cook over medium   
     heat, stirring often, until the sausage is cooked   
     through and the broccoli rabe is very tender, about 3   
     minutes.   
        
     Add the pasta and 1/2 cup of the reserved pasta water,   
     toss well, and cook over low heat until the sauce comes   
     together, about 1 to 2 minutes. Add additional pasta   
     water, a few tablespoons at a time, if needed for   
     moisture.   
        
     Remove the pan from the heat, add the butter, Parmesan,   
     lemon zest and lemon juice, and toss until the butter is   
     melted. Divide pasta among shallow bowls and top with   
     additional cheese sprinkled on top.   
        
     By: Lidey Heuck   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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