What sings, “welcome to the neighborhood,” “welcome home,” or even “welcome to the world”? What do you bring a loved one in need of an easy reheatable hearty meal that has everything in one bite? If you were to cook up all of your love and pack nourishment into a transportable container, what would it be?

Orecchiette with Spicy Turkey Sausage and Garlicky Broccoli Rabe is my love in a casserole dish, except that it’s not a casserole. And that’s what I love most about it. Deliverable meals need not be gloppy cheese-laden casseroles with mystery ingredients. When providing a meal for someone who’s just moved down the street, groggily brought their newborn home, or is recovering from surgery, there are a few criteria you keep in mind:

1. convenience - is the meal ready to eat, essentially, with minimal steps and unfussy fixing?

2. health - is the meal well rounded and going to provide nutrition in the form of all food groups?

3. comfort - somewhat but not always related to #2, does the meal, for all intents and purposes, include a built-in hug?

4. transport - can the meal be easily packaged into a spill-proof & space-saving container without compromising its integrity?

I have a few tricks for getting this classic pasta dish just right and perfect for reheating. First, blanch and shock the broccoli rabe. The brief plunge in salted boiling water draws out its bitterness. Add an ice-cold water bath and you’ve also now preserved its green for a more appetizing look even after the 3rd reheat. [Time saver tip: use the same pot of water for cooking the pasta]. Next, use a good quality fresh sausage that is either loose or can be cut out of its casing. If turkey is unavailable, go for chicken (and use more olive oil) or pork, and if your recipient doesn’t like spice, use sweet Italian in place of hot. But avoid that precooked nonsense at all costs. Lastly, you need to under cook the pasta when boiling it. When you finish cooking the orecchiette in the sausage, broccoli rabe, garlic and broth, it will all come together in a flavorful, luscious sauce.

Cool completely before packing it up and don’t forget the Pecorino Romano cheese for sprinkling on top.

Yield: 6 servings

What You Need:

• Kosher salt or sea salt

• 1-2 bunches broccoli rabe

• 2-3 tablespoons extra virgin olive oil, divided

• 1 pound spicy Italian turkey sausage, loose or removed from casing

• 5-6 cloves garlic, thinly sliced

• ¼ teaspoon crushed red pepper flakes

• 1 cup vegetable or chicken stock

• 1 pound orecchiette or other sturdy pasta

What You Do:

1. Bring a large pot of water to a boil. Add a generous palmful of salt.

2. Trim off and discard the ends of the broccoli rabe. Roughly chop broccoli rabe into 1-inch long pieces. Drop into the salted boiling water. Boil 1 minute. Do not drain the water. Scoop out broccoli rabe and transfer immediately to a bowl of ice water or run under very cold water. Drain and set aside. Bring the pot of water back to a boil.

3. Heat a thin layer of olive oil over medium high heat in a large sauté pan. Add the sausage and break up into small bits with a wooden spoon. Tip the pan to gather a pool of oil or sausage fat. To the fat, add garlic, red pepper flakes, and a pinch of salt. Sauté 30 seconds and stir. Continue to sauté until sausage is fully cooked and no longer pink.

4. With a slotted spoon, remove the sausage from the pan and set aside. Add the stock to the pan and cook until reduced by about half.

5. Meanwhile, add the pasta to the boiling water, stir and cook until al dente, about 1-2 minutes less than package instructions for dry pasta.

6. Add the sausage back to the sauté pan. Add the broccoli rabe. 

7. Drain the pasta, reserving about ½ cup pasta cooking water. Transfer drained pasta to the sauté pan with 2-3 tablespoons of pasta cooking water. Cook and stir it all together, about 2-3 minutes, adding more pasta cooking liquid if needed. 

8. Drizzle a little more olive oil over the top and serve with grated cheese if desired.