My “favorite” pasta changes each time I whip up a new one. Here I go again.

　　

Ingredients

4 servings

　　Salt

　　1 pound short-cut pasta, such as penne

　　1 pound ground veal

　　2 tablespoons thinly sliced sage leaves, a couple of sprigs

　　1 teaspoon fennel seeds

　　3 garlic cloves, minced

　　1 small onion, finely chopped

　　1/2 teaspoon red pepper flakes

　　Black pepper

　　1 1/2 pounds broccoli rabe, 1 large or 2 small bunches, trimmed and cut into bite-size pieces

　　2 tablespoons EVOO (extra-virgin olive oil)

　　A couple of handfuls of grated Parmigiano-Reggiano cheese, plus some to pass at the table

　　

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: you will need a ladle of the cooking water for the pasta sauce.

　　

Step 2

In a medium bowl, combine the veal, sage, fennel seed, garlic, onions, red pepper flakes, salt, and black pepper.

　　

Step 3

Bring an inch of salted water to a boil in a deep skillet. Add the broccoli rabe and boil for 7 to 8 minutes. Drain well.

　　

Step 4

Return the skillet to the stovetop and heat to medium-high heat. Add the EVOO and the veal sausage mixture and break it up. Cook the veal crumbles for 5 to 6 minutes, until lightly browned all over. Add the broccoli rabe and combine. Adjust the salt and pepper to taste.

　　

Step 5

Add a ladle of starchy pasta cooking water to the sausage and rabe, then drain the pasta and add to the skillet. Combine the pasta with the sausage and broccoli rabe. Add a couple of handfuls of grated cheese to the pan and adjust the salt and pepper one final time, then serve.

　　Rachael Ray Express Lane Meals