Ingredients:

• 2 bunches of broccoli rabe
• 2 lbs hot sausage (casings removed)
• 2 lbs. cavetelli or other favorite tube-type pasta
• 1 quart-size College Inn chicken broth container
• 1 large garlic bulb
• 2 cans of Progresso Cannellini Beans (White Beans) - drained
• Dash of hot pepper flakes
• Sea Salt, Ground Pepper to taste
• Shredded Parmesan Cheese
• 1 loaf of olive oil ciabbatta bread with a good olive oil for dipping

Directions:

1. In a large pot, boil water and mix in half of the chicken broth.
2. Remove casings from the sausage and chop into small chunks
3. Chop garlic and set aside.
4. When the water comes to a boil, place Broccoli Rabe in the pot for 1 minute.
5. Remove the Broccoli Rabe by taking it out of the pot with a slotted spoon and preserve the water.  Drain well and set aside.
6. Place pasta in the same water as used for the Broccoli and cook per directions.
7. Sautee the garlic in equal parts of olive oil and chicken broth (about 1/2 cup each)
8. When the garlic is light brown, add the sausage and cook until almost done.
9. Add the Broccoli Rabe and the Cannellini Beans to the sautee pan and heat through.  Add some chicken broth if mixture appears to be dry.
10. Drain pasta and place in a large serving bowl.  Pour the sausage and broccoli mixture over it and mix well.  Top with fresh shredded Parmesean cheese, sea salt and ground pepper.
11. Serve with the ciabbatta bread and olive oil as a side dish.

Yield:  4 (firehouse) servings.
Calories:  who cares?