Shells with Sausage & Broccoli Rabe

Ingredients  -  serves 4
8 oz pasta shells
2 Tbsp Olive Oil
1 lb sweet Italian sausage, removed from casings and crumbled
1 bunch broccoli rabe, rinsed and chopped
2 garlic cloves, thinly sliced
Crushed red pepper to taste
1/4 cup white wine (optional)
1/2 cup grated Pecorino cheese

Bring a large pot of salted water to a boil. Stir the pasta into the water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but dente.

Heat a large pan with three tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon, until browned, about eight minutes. Add the garlic and crushed red pepper and cook till fragrant.

Add the broccoli rabe to the pan, season with salt and pepper and toss to coat in the pan drippings. Saute for two to three minutes, until tender. De-glaze with white wine, scraping up brown bits from the bottom of the pan.

Drain the pasta and add it to the pan and toss to coat. Cook for one minute more and remove from the heat.

Add the freshly grated Pecorino cheese and a drizzle of olive oil. Serve with extra cheese.