Dan and I made this pasta recipe right after Christmas because I wanted to get a kick start on recipes from my new Ina Garten cookbook. As per usual, her recipe didn’t disappoint; since then, we’ve made it once more and have started to hone in on our version of the recipe by tweaking small things here and there. Given my love affair with red wine, we decided to add a splash to our second batch of sauce to enhance the bite of the broccoli rabe—good choice. The dish is surprisingly light, despite the sausage and pasta mixture, and would be perfect for entertaining groups of 4-8 people. Doubling the recipe would be no problem and a small serving goes a long way, especially when served with a salad and garlic bread.