Instructions: Heat oven to 350 degrees. Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven, and bake until golden brown and soft, about 20 minutes. Remove from oven, and set aside to cool.

Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.

In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add pureed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more.

Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.

This recipe yields 4 to 6 servings.

Comments: Broccoli rabe is available in markets from fall to spring. When buying it, look for leaves that are young and crisp with few bud clusters. The stalks should be thin and firm; avoid any with tough, woody stalks.

From the Italian word "rigato," meaning "ruled, lined, or striped," rigatoni" is a short, grooved tube of macaroni, usually about two inches long. This semolina-and-water pasta does not traditionally contain eggs.

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