2 Tablespoons Botticelli Extra Virgin Olive Oil
1 Pound Sweet Italian Sausage, casings removed
4 Cloves Garlic, Sliced
2-3 Anchovy Fillets (Optional)
1/4 Teaspoon Red Pepper Flakes (Optional)
1 Bunch Broccoli Rabe, ends trimmed, cut into bite sized pieces
Salt as desired
1/2 Cup Water
1 Pound Botticelli Penne
2 Tablespoons Pecorino Romano Cheese
Put a large saute pan with a lid over a medium-high flame and heat the oil. Add the sausage to the pan and cook until evenly browned, about 7-8 minutes. Transfer to a plate using a slotted spoon. Set aside. Lower the flame to medium and add the garlic, anchovies and red pepper flakes. Saute until the anchovies begin to break down. Add in the broccoli rabe and salt as desired. Saute until the broccoli rabe begins to wilt. Return the sausage to the pan as well as any juices that have collected on the plate. Add in the water and cover the pan. Cook until the broccoli rabe is tender, about 10 minutes.
Bring a pot of generously salted water to a boil. Drop in the penne and cook until al dente. Drain the pasta and add it to the pan. Toss for 1-2 minute over a medium flame. Serve in warm bowls.