Step 1

Bring a large pot of water up to a rolling boil.

Step 2

While the water heats, start cooking the sausage. Break it up in a large skillet over medium-high heat. You can use a wooden spoon or spatula, but I find a potato masher works best.

Step 3

Add the garlic cloves and chili flakes (if using), then cook until the sausage is nicely browned.

Step 4

When the water is boiling, season generously with salt then add the broccoli rabe. Cook until al dente, about 2 minutes, then use a spider or handheld strainer to remove it from the water.

Step 5

Drain the broccoli rabe well, then add it to the pan with the sausage and stir to combine. Let simmer over very low heat.

Step 6

Add the chick pea pasta to the water (make sure it's still at a rolling boil), stir, then cook according to package directions until al dente.

Step 7

Reserve a cup or two of pasta cooking water, then drain and rinse under cold water.

Step 8

Add the pasta to the pan with the sausage and broccoli rabe, turn up the heat and toss until well combined. Add pasta water a few splashes at a time along with the parmesan cheese, then continue tossing until it creates a nicely thickened sauce.

Step 9

Spoon pasta into bowls, then drizzle each with a bit of olive oil and sprinkle with parsley. Serve hot with more parmesan cheese for sprinkling.