Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　½ pound (about 2 cups) dried cavatelli or other small shell-shaped pasta

　　½ pound (about 3 links) sweet Italian sausage

　　1 bunch (about ¾ pound) broccoli rabe, tough and hollow stems discarded, washed well

　　1 garlic clove, minced

　　1¼ cups low-salt chicken broth

　　¼ cup golden raisins

　　1 tablespoon unsalted butter

　　Accompaniment: freshly grated Parmesan cheese

　　

Step 1

In a kettle of boiling salted water cook pasta until al dente.

　　

Step 2

While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.

　　

Step 3

Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.

　　

Step 4

Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.

　　

Step 5

Serve pasta with Parmesan.