Pasta with Sausage and Broccoli Rabe

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Tasty with the addition of a little Olive Oil and chicken stock for extra moisture. Annedaly10 - I believe the negative reviews are just a matter of palate and personal taste. Some like a little more oily taste or perhaps a little saltier. The juice and oil from the cooked sausage poured over the pasta may not be enough to add flavor for some or perhaps the sausage they use is not as flavorful. Still, a good comfort dish with the addition of a loaf of crusty bread and a salad!

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I have made this twice and love it! I was surprised to see negative reviews, then I re-read the ingredients. I used half a pound of pasta, not a whole pound. I was cooking for 2, and still we have leftovers. Delicious that way, make your own adjustments.

I am a former New Yorker and this reminds of great Italian dishes I had in my favorite Italian restaurant.

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Lidia Bastianich has a great recipe for this dish. Here is one that is very close http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1094505
It is not worth sacrificing a few calories for a lot of flavor...

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I read this recipe and was worried. Where would the flavor come from? How could the 1 cup of brocolli rabe washwater be the sauce for 1 lb. of pasta? I've been suprised before, so I tried it anyway. My fears came true: Bland, dry, boring (even after last minute additions of toasted pignoli and grated cheese on top. Needs olive oil, more garlic or a finer dice of garlic, Hot pepper flakes, slightly thickened chicken stock... Hell, make up your own recipe- guaranteed it will be better than this one!

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I love this recipe. It's so easy and it tastes much more decadent than it is. I end up craving it about once a week.

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I have had this dish (or something similar before, and was really excited to try making it myself for the first time. It turned out OK, but not as good as if the recipe had called for some olive oil(!--a well-known staple of good Italian cooking, and healthy for you in moderation. A few other things--even with a sharp knife, it was hard to slice the sausage raw. Next time, I will boil it, slice it, then brown it in the skillet, so that the presentation is a little better. Also next time I think I will remove most of the large slices of garlic from the sauce before I serve it over the pasta.

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Delicious without all the fat and calories of the way I have made it in the past. Same delicious taste. I can enjoy this just as much and still stay on my weight loss program.