Rigatoni with sausage and broccoli rabe

7 garlic cloves (3 quartered and 4 crushed)

1/ 4 cup plus 3 tablespoons extra-virgin olive oil

Coarse salt

1 medium bunch broccoli rabe (about 1 pound), trimmed

1 / 2 cup sun-dried tomatoes in olive oil, drained

1 small dried red chile, crumbled, or

1 / 4 teaspoon crushed red pepper flakes

1 pound sweet Italian sausages with fennel, cut into 1/ 2 -inch-thick pieces

12 plum tomatoes, seeded and cut into 4 wedges (or 4 cups canned whole plum tomatoes, drained and seeded, cut into 4 wedges)

1 pound rigatoni, cooked

Freshly ground pepper

Preheat the oven to 350 F. Place the quartered garlic in the center of a square of foil lined with parchment paper. Fold up the edges of the foil to form sides. Drizzle the garlic with 3 tablespoons oil, and season with salt. Fold the foil up over the garlic to seal, forming a pouch. Transfer to a baking sheet. Roast the garlic until soft and golden brown, about 20 minutes.
Bring a large pot of water to a boil; add salt. Add the broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain. Cut crosswise into 1-inch pieces; set aside. Puree the sun-dried tomatoes in a blender. Transfer to a small bowl; set aside.
Cook the remaining 1/ 4 cup oil and the crushed garlic, the chile, and a pinch of salt in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the sausage; cook, stirring often, until browned, about 10 minutes.
Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes. Cook until the liquid has reduced, 10 to 12 minutes more.
Toss the cooked pasta with roasted garlic. Stir the pasta mixture into the sauce in the skillet. Season with salt and pepper.
SERVES 4 TO 6