Linguine with Sausage, Tomatoes, and Broccoli Rabe

It's been quite some time since I've posted a recipe that didn't highlight an ingredient or feature a culinary backstory rivaling the Old Testament in word count, so today I offer you a basic, straightforward recipe that is both easy and fun to prepare.  All of the ingredients used are simple and easy to find, but if for some reason you cannot find broccoli rabe, kale, escarole, or collard greens would be acceptable substitutes. 

Linguine with Sausage, Tomatoes, and Broccoli Rabe

1 lb. dried linguine

splash olive oil

1 lb. hot Italian sausage, removed from casings

1 onion, quartered lengthwise, then sliced

small bunch broccoli rabe, chopped into bite-sized bits (approx. 4 cups)

1 28oz. can whole tomatoes, or 2 lbs. fresh tomatoes
2 t. fennel seeds
2 t. dried oregano
1 T. butter
salt and pepper
grated pecorino, to serve

Cook the pasta.  In the meantime, heat a generous splash of olive oil in a large pot over medium-high heat.  Add the sausage and brown it, separating it into bite-sized chunks with a wooden spoon as it cooks.  Cook for a minute or two, then add the sliced onion.  Cook for approximately 5 minutes, or until the onion is soft. 

Next, add the chopped broccoli rabe and saute for about 5 more minutes, stirring occasionally, until the leafy bits of the broccoli rabe have wilted. 

Now, add the liquid from the canned tomatoes to the pot.  Take each whole tomato and crush it in your hand over the pot, as shown in the photo to the right.  I like to think about the person(s) at the top of my shit list when I complete this step - it's mildly therapeutic.  Alternatively (but not nearly as emotionally satisfying), if you are using fresh tomatoes, simply chop them and add them to the pot along with a splash of the pasta cooking water. 

Once the sausage, broccoli rabe, and tomato sauce has cooked for at least 10-15 minutes, the cooked pasta can be added.  The trick is to add the pasta when it is cooked but still slightly firm, as it will continue to cook after you add it to the sauce - nobody likes mushy linguine. 

Once you've added the pasta to the pot with the sauce, toss gently so that each strand is coated.  Add the butter, salt, and pepper, and toss again until the butter has melted.  Serve in individual bowls, topped with freshly grated pecorino romano.