Orecchiette with Broccoli Rabe
Make this with or without pomodoro. Use the broccoli rabe florets and stems for a balance of sweet and bitter flavors.

1 tablespoon canola oil, divided
1/2 pound fresh sausage (pork or lamb), sliced into coins
2 garlic cloves, crushed
1/2 pound broccoli rabe, cut in one inch pieces (discard tough ends)
1 tablespoon butter (or omit and use warmed pomodoro sauce)
1/2 teaspoon red chili pepper flakes Salt and pepper to taste
1 pound dried or fresh orecchiette
1 tablespoon olive oil (to drizzle)

Boil a pot of salted water. Heat 1 1/2 teaspoons canola oil in a saute pan over medium. Add sausage and cook, letting pieces brown on one side before turning. Remove and set aside. Heat remaining 1 1/2 teaspoons canola oil in the same pan. Add garlic and saute until golden brown. Add broccoli rabe and four tablespoons water. Cook until tender. Add sausage and butter (omit butter if using pomodoro sauce). Season with dried red chili pepper flakes, salt, and pepper. Add pasta to boiling water. Two minutes before it's cooked, remove it from water and add to saute pan, along with a splash of pasta water. (Alternatively, add pasta to the saute pan along with heated pomodoro sauce.) Cook until pasta is tender. Drizzle with olive oil. Serves six.