Rapini and sausage pasta

Easy weekday meal

1 bunch rapini
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
½ cup dry white wine
2 tablespoons olive oil
½ cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

Bring a large pot of salted water to a boil. Add rapini to the pot, and cook for 4 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta. Once rapini have cooled roughly chop and reserve.
Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don’t worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.Add the broccoli rabe, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes. Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture. Remove the pan from the heat, add the olive oil, Parmesan, lemon zest and toss until. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.