Start the water boiling for the pasta.

Prepare this:

3 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes (of course more would
not be bad.)

1 (or 2) links fake Italian sausage (or use real sausage),
chopped. I use Tofurky brand because I like that they add
sun-dried tomatoes.

4 cloves garlic, minced (of course more would not be bad.)

1 pound of broccoli rabe (rapini), rinsed, trimmed to your
preference. You can remove the whole woody stem, or peel the
stems. I trim just a little bit and make a half-hearted
attempt to peel off just the especially knobby parts. Then
coarsely chop in 1-2 inch pieces.

1 pound of pasta. Orecchiette is preferred, but shells or
bowties work too.

1 cup fake chicken stock (but if you use real sausage, no point
faking the stock, right?)

Heat olive oil over medium in a pan or wok big enough for the
broccoli rabe. Add pepper flakes and chopped sausage and saute
until the sausage is cooked or brown or whatever fake sausage
does. Add the garlic and stir for about 30 seconds. Add the
broccoli rabe and toss to coat with the oil. Keep tossing
until the brocolli rabe shrinks a lot and the stems start to
get tender.

Add pasta to the boiling water. Add stock to the brocolli rabe
and when it is boiling, reduce heat to simmer. Stir
occasionally. When the pasta is done, drain and add it to the
brocolli rabe and toss. Depending on your sausage and stock,
you may need to add a pinch or two of salt. A teaspoon of
butter is optional. Serve with parmesan cheese.

If your timing is good, the whole thing can be done in the time
it takes to boil the water and cook the noodles.