Ingredients
2 tbsp olive oil
1 large onion, chopped
3 sprigs thyme
coarse salt and ground pepper
2 garlic cloves, chopped
3 links spicy Italian sausage (3/4 pound total), casings removed
1 tbsp all-purpose flour
1 can (28 oz) whole peeled tomatoes
8 oz med shell pasta
1 bunch broccoli rabe (about 1 lb), trimmed and coarsely chopped
6 oz fresh mozzarella, cut into 1/2 inch pieces
1/4 c grated parmesan
Preparation
Preheat oven to 400. In a large skillet, heat oil over med-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 mins (reduce heat if browning too quickly).
Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 mins. Add flour and cook, stirring constantly, 30 secs. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 mins. Season with salt and pepper. Discard thyme.
Meanwhile, in a large pot of boiling salted water, cook pasta 4 mins less than pkg instructions. Add broccoli rabe to pot and cook 15 secs. Drain pasta and broccoli and return to pot. Stir in sausage mixture. Transfer to a 3-quart baking dish or divide among 4 16-oz grain dishes. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbling, about 15 mins.
