1 lb. Tenderstem broccoli or broccoli rabe, trimmed and coarsely chopped
2 tbsp olive oil
1/8 tsp kosher salt
1/2 tsp freshly ground black pepper
1 ½ tbsp fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
Red pepper flakes to taste
Bring 2 quarts of water to a boil in a large saucepan. Add pasta and cook for 7 minutes.
Then add broccoli and cook for 2 more minutes. Drain pasta mixture, reserving 2/3 cup of pasta water. Keep pasta & broccoli covered to keep warm.
In a large skillet over medium heat, add olive oil and Smoked Mozzarella and Broccoli Rabe turkey sausages. Cook covered for 7-10 minutes and turn every 2 minutes until internal temperature reaches 165°F.
On a cutting board, let turkey rest for 3 minutes. Then slice into 1 inch pieces and add back to the pasta and broccoli rabe saucepan.
Add 2/3 cup reserved pasta water, salt and pepper. Bring to a boil and cook for 2 minutes until liquid is slightly reduced.
Gently stir in lemon juice and sprinkle in cheese and red pepper flakes. Divide between two warmed bowls and serve. Gobble up and enjoy!