1/4 pound broccoli rabe, cleaned and coarsely chopped (about 1/2 bunch)
2 tablespoons olive oil
1 pound fennel sausage or Italian sausage
2 tablespoons minced garlic, 2 to 3 cloves
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes (optional)
1/2 cup kalamata olives, pitted and halved
1/4 cup white wine
1/2 cup heavy cream
1 pound fettuccine

Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 1 minute and remove with a small strainer or large slotted spoon. Set the broccoli rabe aside and continue to boil the water to use for the pasta, following the package directions.

Meanwhile, heat a large skillet over medium-high heat. Brown the sausage on all sides. Remove from the pan and slice 1/4-inch thick.

Add the olive oil to the pan and then the garlic. Saut the garlic for 30 seconds to 1 minute and then add the sausage, oregano, red pepper flakes, olives, white wine and heavy cream. Bring to a boil. Add the broccoli rabe.

Toss sauce with cooked fettuccine and serve.

Anne Mahle of Rockland is the author of "At Home, At Sea," a recipe book about her experiences cooking aboard the family's windjammer. She can be reached at: recipes@athomeatsea.com