SP was a huge fan of the sausage with broccoli rabe I made last week, despite its bitterness. Since I had bought a ton of broccoli rabe at the store, I decided to use the rest to make the dish again this week.
Looks pretty much the same as last time:
... but this version was a lot less bitter. In fact, it wasn't bitter at all unless you happened to bite down on a huge chunk of the rabe.
I had two pots of boiling water on the stove - one to cook the broccoli rabe and the other for the pasta. And the water that I used to sauce the dish came from the pasta cooking water, not the rabe. It made a huge difference.