Another favorite pasta while it's still (sort of) winter

I asked my picky eater daughter what she considered comfort food. She said: mac and cheese; toast; and grilled cheese with tomato soup. I think she's normal. For me, comfort food is bitter greens with lots of oil, lemon juice and some kind of toasted nuts. This pasta recipe is my ultimate comfort food on a cold winter night when broccoli rabe is in season. Let me know if you agree, but try it before the weather changes for real and the whole concept of comfort food changes 180.

Pasta with Sausage and Broccoli Rabe

Serves 4 as a main course

1 large bunch broccoli rabe

1/3 c. olive oil

1 onion, chopped

3 cloves garlic, minced

1/2 t. red pepper flakes

2 T. pignoli nuts, toasted in toaster oven or small frying pan until golden

3 or 4 fresh fennel sausages, preferably from a butcher or Italian market, casings removed

1 lemon, juice and zest

1 lb short pasta, my favorite for this recipe is mezzi rigatoni

Greated parmesan cheese

Wash the broccoli rabe and trim off the really thick and woody stems. Steam in the pot you'll use to cook the pasta, for about 8 minutes. Refresh the broccoli under cold water. Squeeze out as much water as you can, and roughly chop the broccoli. Set aside.

In the meantime, add more water to the broccoli steaming water (in case there are any stray vitamins in there that might make it into your pasta) and bring that water to a boil.

Heat a medium sauce pan over medium heat. Add olive oil, chopped onion, minced garlic and red pepper flakes. Cook for about 5 minutes, or until garlic and onion begin to brown.

Add sausage meat, breaking up lumps with a wooden spoon. Heat for another 5 minutes or until sausage begins to brown. Add lemon juice, lemon zest and pignoli and reduce heat to a simmer.

Cook pasta until al dente. About 4 minutes before the pasta is done, add the chopped broccoli to the sauce pan, stirring to mix all ingredients. When pasta is done, drain, reserving a bit of the cooking water. Add a little wine or pasta cooking water to the sauce until it's juicy enough to coat the pasta. You can either mix the pasta in with the sauce, or serve pasta in bowls with sauce on top. Top with parmesan cheese.