Inspiration? This left-over broccoli rabe from a recent grilled cheese I made.
Time to dabble in the new book. Foolproof. This spoke to me. Lets be honest- when does sausage not speak to me?
I am lucky enough to STILL have tomatoes left over from last summer- so I always sub those for canned- lets take a moment and revel in their beauty.
Tomatoes, garlic, sausage- so far so good. Add some wine- getting better- tomato paste- we’re on our way…
Best part so far of this book- no blanching. It’s true. Why not cook pasta and rabe in one pot? I can’t think of a good reason.
Mix together and we have a very satisfying meal.
I’ll make this again (actually I already have) my postings are behind. I think this is a good use for lots of different greens. Oh Ina, I can tell that we are going to be friends.
Seattle Cooking Club 
I am anxious to try this- maybe next week.
This was my first recipe I tried. Liked it but maybe it was the type of canned tomatoes I got…it tasted more like tomato sauce than a nice tomato pasta sauce.