• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound whole wheat busiate or (or fusilli)
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 cup olive oil
  • 1 pound mild Italian sausage (with fennel seeds), de-cased
  • 3 ounces pancetta, chopped
  • 1 cup white wine
  • Small chili pepper, minced or 1/2 teaspoon red pepper flakes
  • 1 teaspoon fennel seeds
  • Salt, to taste
  • 1 pound broccoli rabe
  • Pecorino cheese, grated

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  1. In a large skillet over medium heat, sauté the onion, carrot, and celery for about ten minutes until translucent. Add the red pepper, fennel seeds, and sausage. Mix well until the sausage is no longer pink. Add the pancetta and after a couple of minutes, the white wine. Raise the heat and cook for a few minutes, allowing the alcohol to evaporate. Reduce heat to low, add salt and cover. Cook for about 30 minutes.
  2. Meanwhile, wash the broccoli rabe, clean, and chop coarsely. When the sausage sauce is well cooked, add the broccoli rabe, cover and cook 2 minutes or until desired tenderness.
  3. Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, reserving a little cooking water.
  4. Add the pasta to the pan with the sausage and broccoli. Mix well, adding some water if it seems dry.
  5. Serve immediately with a sprinkle of Pecorino.