Sometimes you just need a great bowl of pasta; whether you’re having dinner guests or just cooking for yourself, there are nights when that hearty strainer full o’ carbs just beckons!

This recipe is my own take on some dishes I’ve enjoyed in Italian restaurants, like Cafe Ugo in Culver City, for instance, where their Rigatoni ala Sorentina blends spicy tomato sauce and smoked mozzarella, with mouth-watering results.

Ingredients:

• 1 box rigatoni
• 1 jar tomato sauce (I like Classico spicy tomato & Basil)
• 1 package smoked mozzarella (smoked fresh mozzarella also works really well)
• 1 bunch of broccoli rabe
• 1 package ground pork sausage roll (hot adds some spice)

* Of course you can substitute any other veggies, or leave out the sausage to make this vegetarian, but the melted smoked mozzarella gives the sauce a delicious and home made flavor.*

First, I steam the broccoli rabe, which seems to take the longest, and I don’t have the right pots and pans so this is how I steam my veggies: Wash the broccoli rabe and add them to a small metal pasta strainer. Boil water in a large pot and balance the strainer on top of the pot, cover and let the water gently boiling and voila! You have a veggie steamer.

While this is happening I boil the water for my pasta and follow the directions on the box to cook the rigatoni. If you don’t have enough pots and pans just set aside the broccoli rabe when it’s finished, cover with a clean dishtowel to lock in the heat, and use that pot to cook your pasta. It’s okay if the broccoli rabe cools off because you’re going to throw it in the sauce at the end to simmer.

In another large cooking pot I pour in the jar of sauce and simmer, covered on low heat, mixing in the mozzarella, which I’ve cut into small cubes. Let this simmer on low for about 30-45 minutes, stirring occasionally.

Brown the sausage, as you would ground beef, breaking it apart into small pieces as you go. Drain then mix the sausage into the simmering sauce. About 5 minutes before serving I stir in my broccoli rabe. Serve the sauce over your pasta.

This meal has a wonderful smoky flavor, and I use the hot pork sausage to give it some extra kick. Serve with Italian bread and even though it’s really only half home made, I’m usually pretty impressed with myself by the time dinner is served!

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