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Ingredients

Serves 4

• 1/3 cup packed fresh flat-leaf parsley
• 4 cups '00' flour
• 1 1/3 cups all-purpose flour, plus more for work surface
• Coarse salt
• Semolina flour, for baking sheet
• 7 tablespoons olive oil
• 1 pound sweet Italian sausage, casing removed
• 1 1/2 cups white wine
• 1 1/2 cups heavy cream
• 1 teaspoon ground cinnamon
• 1 teaspoon crushed fennel seeds
• Pinch of crushed red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 bunch broccoli rabe, leaves and florets separated
• 6 tablespoons unsalted butter
• Shaved Pecorino Toscano cheese

Description

This Recipe, A New Twist On A Tuscan Classic, Is Courtesy Of Chef Iacopo Falai Of Falai Restaurant.

Martha Stewart