Inspired by Carlo Giuseppe's broccoli-rabe-and-sausage ravioli, we tried an un-wrapped version, adding a crumbled link of italian sausage to our weekly broccoli rabe in garlic olive oil with pasta. I used shells, which worked particularly well with the little spicy bits of sausage. Though there was just a small amount of sausage, it rounded out the dish beautifully, and, dare i say, improved what I thought was a nearly perfect preparation. Thanks Carlo! Hope yours was as tasty.