1 bunch rapini, washed and trimmed

3/4 lb (375 g) rigatoni, preferably

De Cecco

3 tablespoons (45 ml) extra-virgin olive oil

1 lb (500g) spicy Italian sausage

1 medium yellow onion, chopped fine

1 14-oz (398 ml) can chopped tomatoes, preferably Aurora

1/4 cup (50 ml) 35% cream (optional)

Salt and pepper to taste

1 cup (250 ml) grated parmesan for serving

1. Bring two large pots of salted water to a boil. At the same time, heat the olive oil on medium-high heat in a large, thick-bottomed saucepan. Remove the sausage meat from its casings, crumble into walnut-size pieces, and add to the hot oil. Cook until the meat begins to brown, then stir in the onion.
2. Continue cooking until the onion has softened (about five minutes) then add the chopped tomatoes along with a half-can of water. Stir, reduce the heat and let simmer.
3. When the water is boiling, cook the pasta in one pot, and cook the rapini in the other for three minutes. Drain the greens immediately, rinse with cold water, chop into large pieces, then place in a large salad bowl.
4. When the pasta is cooked, reserve about a 1/4 cup (50 mL) of the hot pasta water, then drain. Stir the cream into the sausage sauce followed by the pasta and enough cooking water to thin out the sauce. Dump the hot pasta into the salad bowl containing the rapini, sprinkle over half the cheese, then toss as you would a salad. Serve immediately, passing the remaining cheese at the table.