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Cook the Book: Orchiette with Broccoli Rabe

Cooking pasta Bittman-style means upending the traditional ratio of pasta to sauce and creating a dish with half a pound of pasta for every two to four cups of sauce. You may be skeptical, but it's certainly worth a try; logic says that as long as your sauce is good, the dish should be good. It's a painless way to eat more vegetables and fewer refined carbohydrates.

Italian sausage and broccoli rabe are a classic combination with pasta, but some people don't like the vegetable's bitterness. Feel free to substitute cauliflower or broccoli in place of the broccoli rabe—or chickpeas for the sausage, if you don't eat meat.

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