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Bring a large pot of water to a boil for the pasta.
In a deep-sided skillet, bring 3 inches of water to a boil. Trim broccoli rabe into 2-inch and par-boil 2-3 minutes; cold shock in ice water.
Heat a large, deep skillet over medium heat with olive oil, 4 turns of the pan. Add anchovies and melt into oil or brown the sausage and crumble. Add chili, garlic and rabes/rapini and season with nutmeg. Add vermouth and stir; add tomatoes and cover the pan. Cook until tomatoes burst, 10-12 minutes.
Meanwhile, cook pasta to al dente and add half a cup of starchy liquid to the sauce. Add pasta and toss to combine. Adjust salt and pepper, to taste; top with cheese, if using.