• In large pot of boiling salted water, cook rigatoni pasta according to package directions. Drain; set aside and keep warm.
• Heat olive oil in large, heavy skillet set over medium heat; cook garlic for 1 minute or until slightly browned. Add sliced sausages; brown well. Transfer sausages to plate; keep warm. Add broccoli rabe to skillet; stir in white wine, scraping up any browned bits on the bottom of skillet. Pour in chicken stock; cover and cook for about 15 minutes. Add sausage to pan and continue to cook until broccoli rabe is tender.
• Return sausages to skillet and remove from heat; season with salt and red pepper flakes. Add rigatoni to skillet; toss well. Top with Parmesan cheese. Serve immediately.

Recipe provided by Chef Joseph Ciminera