To Prepare the Sauce:

1. Drain the chickpeas well, reserving the liquid. Blend half the chickpeas (about 1 cup) and all their liquid on high until the mixture forms a smooth paste, about 1 minute.

2. Heat the olive oil in a large saucepan over high heat. Squeeze the sausage out of the casing and add the meat to the pan. Brown it, stirring regularly breaking the meat up into small pieces with a spoon or potato masher.

3. Add the tomato sauce and stir to combine.

4. Add the chickpea puree and the fennel seed and stir to combine. Cook over medium heat until the mixture forms a loose sauce and the flavors are combined, about 15 minutes.

Ingredients for the Sauce:

• 1 (15-ounce) can chickpeas
• ¼ cup plus 2 tbsp extra-virgin olive oil
• 1 lb. spicy Italian sausage
• 3 cups tomato sauce (homemade or store bought)
• ½ tsp ground fennel seed

 

To Prepare the Broccoli Rabe and the Rigatoni:

1. Bring a large pot of salted water to boil.

2. Blanch the broccoli rabe until the stems are just softened and the color has deepened, about 90 seconds. Remove with a slotted spoon to a bowls of ice water to immediately stop the cooking process.

3. Return the water to a boil, add the rigatoni, and cook until it’s al dente. Drain but do not rinse the pasta.

4. Warm the olive oil over medium-high-heat in a medium sauté pan. Add the broccoli rabe, garlic, red pepper flakes, and the remaining half of the chickpeas. Season with salt and pepper and sauté until the greens are well coated, about one minute.

Ingredients for the broccoli rabe and rigatoni:

• 1 bunch broccoli rabe, cleaned of outer leaves and bottom stems trimmed
• 1 lb rigatoni
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, sliced thin
• ¼ tsp red pepper flakes
• salt and pepper to taste

 

To Finish the Dish:

1. Return the rigatoni to the pot. Add the sauce and cook on medium-high heat, mixing well, until the pasta is well coated, about 1 minute.

2. Remove the pot from the heat and stir in the butter, olive oil and half the pecorino cheese. Transfer to a large serving dish and pour the broccoli rabe and chickpea mixture over the top. Top with the rest of the pecorino cheese and serve immediately.

Ingredients to finish the dish:

• 2 tbsp butter
• 2 tsp extra-virgin olive oil
• 1 cup grated pecorino cheese

 

Serves: 4-6

Source: Best of the Best Cookbook, From the Editors of Food & Wine, American express Publishing Corporation ©2009