Categories: Pasta

Ingredients

• Kosher salt
• 6 tbsp. olive oil, plus more for serving
• 2 garlic cloves, minced
• 1 tsp finely grated lemon zest
• 1/4 tsp red pepper flakes
• 1 bunch broccoli rabe, trimmed
• 4 hot Italian sausage links
• 10 oz. mezzi rigatoni
• 1 tbsp. chopped fresh oregano
• Grated Parmesan, for topping

Directions

1. Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 tsp salt in a large bowl; set aside.

2. Toss the broccoli rabe with the remaining 2 tbsp. olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8-10 minutes. Transfer to a platter.

3. Add the pasta to the boiling water and cook as directed for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.

4. Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages, and 1/4 cup of the reserved cooking water; toss well to coat. Add more cooking water, if needed, 1 tbsp. at a time. Season with salt. Divide among bowls and top with the oregano and Parmesan.

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