Penne with Sausage, Garlic, and Broccoli Rabe

1  lb.		broccoli rabe (rapini), trimmed
8  ounces		penne
1		extra-virgin olive oil
4  ounces		turkey Italian sausage
6		garlic cloves, thinlies sliced
4  ounces		Jennie-O Hot Lean Italian Turkey Style Sausage

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Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; saute 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.