Campanelle with Broccoli Raab (Rapini), Italian Sausage & Olives

We had this dish at a friend's house over the Christmas holidays and he was nice enough to share it. 

1 lb broccoli raab (otherwise known as rapini), thick stems trimmed, leaves and florets rinsed well (you could also substitute spinach if rapini is too bitter for you)
6 oz  (2 cups) campanelle pasta
3 tbsps olive oil
3/4 lb sweet Italian sausage, with casings removed
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes
3/4 cup chicken broth
1/2 pitted Kalamata olives, quartered
2 tsp finely grated lightly packed lemon zest
1/3 cup grated Pecorino Romano

Bring large pot of water to a boil.  Use 1-2 tbsp of salt in the water. 

Have a bowl of ice water ready.  Add broccoli raab to the boiling water and cook until bright green, 2 minutes.  With slotted spoon transfer broccoli raab to ice water. Then drain well and squeeze out excess water. 

Return the pot of water to boil and add the pasta.  I used farfelle (bow tie) pasta here. Having added 1-2 tbsps of salt to the water before cooking rapini, the water will be sufficiently salted to properly season the pasta. Cook as to package directions and drain.

Meanwhile heat oil in a 12 inch skillet.  Add sausage and cook, stirring and breaking up until browned and almost cooked, 4-6 mins.  Add the garlic and red pepper flakes and cook until garlic is lightly golden, 1 minute.  
Pour broth in pan and scrape the brown bits up.  Reduce broth by about half.

Add the broccoli raab, olives and lemon zest, cook 1-2 mins.
Add the pasta and cheese to skillet and toss together.
Taste and then season accordingly with salt if necessary.

Serves 4-5