Here's our version of the classic penne with sausage and broccoli rabe. We use leek instead of onion, which makes for a sweeter, richer flavor.

Serves 6, ready in 35 minutes

1 1/4 pd sweet Italian sausage (5 links)
3 tbsps of olive oil
a pinch of red pepper flakes
1 large leek, cut in half vertically and in one inch pieces horizontally
4 or 5 cloves of garlic smashed
2 tbsps of roughly chopped sage leaves
1 bunch of broccoli rabe
1 cup of chicken broth
1 pd of penne
salt and pepper to taste
grated parmesan

Set a large pot of water to boil. Remove sausage meat from casing and break it up. In a large pan heat the olive oil. Brown the sausage in the hot oil. Add pepper flakes. Before all the pink is gone from the sausage, add leek, and cook until it is softened, over medium high heat. Add garlic and sage and cook until fragrant, about a minute or two, then add broccoli rabe and chicken broth. Reduce to medium low heat and cover. Cook until broccoli rabe has reached desired tenderness.

Place penne in boiling water and cook according to instructions on package. When al dente, drain and mix in with sausage and broccoli rabe mixture. Add salt, pepper and grated parmesan, and serve.