INGREDIENTS :

1 small cotechino sausage

2 lbs. broccoli rabe

1/3 cup Unico Premium Extra Virgin Olive Oil

½ cup finely chopped yellow onion

4 cup Unico Whole Tomatoes with their juice put through a food mill to remove seeds

salt and pepper to taste

1 lb. (450 g) Unico Jumbo Shells

PREPARATION: Soak the sausage in a large bowl of cold water for several hours or overnight. Drain, pierce in a several places with a fork, and place in a large saucepan. Cover with water and bring the water to a gentle boil. Reduce heat to low and simmer uncovered for 1 hour. Leave the cotechino in its own water until ready to use.

Trim and discard any large woody stalks and wilted leaves from the rapini. Wash the rapini well under cold running water and set aside. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring until golden brown (4 – 5 minutes). Add the tomatoes. When the tomatoes come to a boil, reduce the heat to low, season with salt and pepper and simmer gently for 8 – 10 minutes. Remove the skin from the sausage and chop the meat into small pieces. Add to the tomato sauce and simmer 3 – 4 minutes longer. Meanwhile, cook pasta according to directions on package and rapini with the pasta. Drain and add it to the sauce. Toss over low heat. Taste and adjust.

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