1 lb. shell or ear-shaped "Conchiglie" pasta
3/4 lb. Italian sausage - half hot, half sweet or plain
12 oz. bunch of broccoli rabe or kale, chopped
6 garlic cloves, diced
1/4-1/2 teaspoon hot red pepper flakes
1 1/2 cups chicken stock
1/4 cup grated fresh Parmesan cheese
1 Bring 3 quarts of water to a boil, add a 1/2 teaspoon of salt and a Tbsp of olive oil. Add the pasta and cook as directed on the package, until al dente.
2 While pasta is being prepared, cook rabe or kale in chicken stock for about 8 minutes.
3 While rabe is cooking, sauté Italian sausage until brown - about 8 minutes. Sauté garlic.
4 When pasta is done, drain and return to pan. Toss together with the greens, sausage, garlic, and Parmesan cheese.
Serves four to six.
Note: You might want to try experimenting with adding some sautéed bell pepper and or onion.
