one pound farfalle
three fourths pound sweet Italian sausage
two bunches rapini (broccoli rabe)
fuckeloade of garlic, diced
crushed red pepper flakes
fresh-ground black pepper
one and a half cups dry white wine
parmigiano reggiano for grating
Wash the rapini well, cut off about one inch from the bottoms, and separate and reserve all the florets. Roughly chop the stems and leaves, and boil about half of it in salty water until it is soft, about five minutes.
Remove the rapini from the boiling water, throw it into the blender, add about a half cup of the rapini water and the juice from the lemon, and blend the living fucke out of it to make a nice puree. Throw the florets into the boiling water and cook for just about one minute. Remove them and rinse with cold water to stop the cooking. Reserve one half cup of the rapini water.
Sautee the garlic, crushed red pepper, black pepper, oregano, and thyme until the garlic is nice and toasty.
Remove the sausage from the casing, add to the pan, and sautee while breaking it up with your wooden spoon until it is nice and brown.
Deglaze with the white wine and half cup of rapini water, and reduce until all the alcohol is gone.
Boil the farfalle in salty water until it is very molto al dente, add about one cup of the pasta water to the sauce, and drain the pasta.
Add the pasta, the florets, and most of the rapini puree to the sauce, and finish on medium-high until the pasta has incorporated most of the liquid and is cooked al dente.
Plate it, put a dollop of the remaining rapini puree on top, and grate some parmigiano reggiano on it. Note that no salt was added to the sauce, as between the salt from the sausage, the rapini cooking water, the pasta water, and the grated cheese, it should be plenty salty. DELISH!!!!!!!!!!!!!!