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servings:

This recipe for rigatoni with sausage and broccoli rabe is an ideal warm-weather meal.

• 7 medium cloves garlic, 3 quartered and 4 crushed
• 3 tablespoons extra-virgin olive oil
• Coarse salt
• 1 medium bunch broccoli rabe (about 1 pound), trimmed
• 1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
• 1/4 cup olive oil
• 1 dried red pepper, crushed, or 1/4 teaspoon hot red-pepper flakes
• 1 pound sweet sausages with fennel, chopped into 1/2-inch pieces
• 12 medium plum tomatoes, seeded and quartered, or 4 cups drained and seeded canned plum tomatoes, quartered
• 1 pound rigatoni, cooked

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