1 1⁄2 lb. Italian sausage, halved and cut  into 1⁄2-inch-thick slices
2 bunches broccoli rabe or broccolini, cut  into 1-inch pieces
1⁄2 cup dry white wine
Salt and freshly ground pepper, to taste
24 garlic cloves, peeled and simmered in 1⁄3  cup olive oil until tender, oil reserved
8 oz. cipollini onions, peeled and halved
3 fresh thyme sprigs
1⁄2 lb. rigatoni, cooked until al dente
1 cup ricotta cheese
Pinch of red chili flakes
2 oz. Parmigiano-Reggiano cheese, grated