- 2 pounds broccoli di rabe
- 1/4 cup extra virgin olive oil
- 1 ½ pounds sweet Italian sausage (about 8 links) Luganega cut into 3-inch lengths
- 3 large garlic cloves, peeled
- ¼ teaspoon crushed red pepper
Heat 2 tablespoons of the oil over medium heat in a large deep, heavy skillet or casserole with a tight-fitting lid. Poke the sausages all over with a fork and lay them in the skillet. Cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thinner luganega, or up to 12 minutes for thicker sausages. Adjust the heat as the sausages cook so they brown evenly without scorching. Remove the sausages to a plate, cover with aluminum foil to keep them warm. Drain the fat from the skillet without cleaning the pan. Pour in the remaining 2 tablespoons olive oil. Whack the garlic cloves with the flat side of a knife, scatter them over the oil and cook until golden, about 3 minutes.
Add the broccoli di rabe, season lightly with salt and ¼ teaspoon crushed red pepper. Pour in ½ inch of water, bring to a boil and cover the casserole. Steam, lifting the lid to stir occasionally, until the broccoli di rabe is softened, about 5 minutes. Uncover and cook over medium heat until the liquid is evaporated and the broccoli rabe is tender, about 5 minutes.
Return the sausages to the skillet and turn them until warmed through. Serve the sausages on plates or a platter, flanked by the broccoli di rabe.