Broccoli Rabe with Sweet Sausage Pesto

The pasta at Perla is killer.  I do love pasta but rarely eat it.  These days I am attempting to make more meals
that work for Josh in particular.  The
kid needs calories.  He does not need my
low fat meals. 

The recipe in the paper last week was for the Orecchiette
with Sweet Sausage and Broccoli Rabe Pesto ( used a different pasta).  One of my absolutely faves from Perla.  Much to everyones  dismay I have actually eaten an entire bowl
myself.

I made the recipe and needless to say…Josh was thrilled.

 ½ lb. broccoli rabe – stems trimmed off and tossed

¾ cup freshly grated Parmigiano-Reggiano

1 cup finely chopped fennel bulb

1 cup finely chopped Vidalia onion

1 lb sweet Italian sausage, casing removed

2 cups chicken stock

In a large pot of salted boiling water add the broccoli rabe
and cook about 5 minutes until tender. 
Drain and place in a large bowl of ice water to cool immediately.  Drain and squeeze dry.  Put in a food processor with 6 tablespoons
olive oil.  Pulse until it comes
together.  Fold into a bowl with ¼ cup of
Parmigiano-Reggiano cheese.

In a large sauté pan, cover the bottom with about 4 tbsp.
olive oil.  Add the fennel and onion,
sauté until soft.  Add the sausage and
mash it into a fine crumble.  Cook until
the sausage is no longer pink.  Add the
chicken stock and bring to a boil and cook until the stock is almost but not
completely evaporated.

Transfer this mixture to the food processor and pulse until
finely ground.  Return this to the pan and
fold the broccoli rabe into this.  Set
aside.

Boil up the pasta until al dente.  Drain the pasta and keep about ½ cup of the
pasta water.   Put that pasta water into
the pesto mixture and reheat.  Now add
the cooked pasta until evenly coated. 
Fold in the remaining ½ cup of cheese. 
Check if you need a little salt and pepper…and serve.

I am making this again very very soon.