For the Italian sausage * 1 Italian cheese sausage ring (1 1/2 to 2 pounds) * 2 tablespoons olive oil * 1/4 cup cold water, plus more as needed * For the broccoli rabe * 1 bunch broccoli rabe * 1/4 cup extra-virgin olive oil, plus more for drizzling * 1 clove garlic, thinly sliced * 1/4 to 1/2 teaspoon crushed red pepper flakes * Salt, to taste * 1/4 cup cold water DIRECTIONS * Cook the Italian sausage * 1. Prick the sausage in a few places with the tip of a sharp knife to keep the casing from splitting as it cooks. Heat the olive oil in a heavy, large skillet over medium heat. Add the sausage and water, cover, and cook until the sausage begins to brown on the bottom, about 15 minutes. * 2. Carefully turn the sausage over and, if the skillet is dry, add a splash or two more water. Cover and continue to cook until the sausage begins to brown on the other side, about 10 minutes. Uncover and keep cooking until the water evaporates and the sausage is well browned on the outside and cooked through on the inside, 5 to 10 minutes. (The sausage will brown quickly once the water evaporates. * Cook the broccoli rabe * 3. Meanwhile, trim the thick stems from the broccoli rabe and discard. Rinse the broccoli rabe and shake off any excess water but do not dry it. * 4. Toss the olive oil, garlic, and red pepper flakes in a large skillet and heat over medium heat just until translucent 1 to 2 minutes. Add the broccoli rabe and a generous pinch salt, and the water, then cover, and cook, turning the broccoli rabe as it begins to wilt, until it’s tender but still bright green, about 5 minutes. Uncover and cook until the water evaporates, 3 to 5 minutes. Drizzle with olive oil and season to taste with salt. * 5. Serve the sausage and broccoli rabe together, preferably on a rustic crusty bread
