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Grab Some Funky Pasta and Chow Down

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Sometimes, the decision to make (or not to make) a recipe comes down to cook time. Will I be slaving over this meal for hours or will I be able to eat within 30 minutes?

I wanted an easy recipe this week—less cook time and fewer dirty dishes—as well as a dish that reheated well for lunches and dinners throughout the week.  Thankfully, Ina Garten's cookbook had me covered.  This week, I made Ina’s orecchiette with broccoli rabe and sausage.

½ pound sweet Italian pork sausages

½ pound hot Italian pork sausages

1/3 cup good olive oil

6 large garlic cloves, thinly sliced

2 (14.5 oz) cans of crushed tomatoes

½ cup dry red wine

¼ cup tomato paste

1 pound dried orecchiette pasta  (I used radiatore)

2 bunches broccoli rabe (2 to 2 ½ pounds total) (variation: use broccolini)

1 cup grated parmesan cheese

kosher salt

black pepper

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