- 1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
- 8 oz sweet or hot Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 large garlic clove, thinly sliced
- 1/2 teaspoon kosher salt
- 2 1/2 cups cooked thin spaghetti
- 4 oz Italian Fontina or Monterey Jack cheese, cut into 1/3-inch cubes
- 8 large eggs, lightly beaten
- Preheat oven to 400°F.
- Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.
- Meanwhile, cook sausage meat in an ovenproof heavy skillet (preferably cast-iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl.
- Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.
- Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.