Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Fill a saucepan with enough water to cover the broccoli rabe sprinkle in some salt and bring the salted water to a boil. Stir in the broccoli rabe and cook until bright green and just starting to become tender about 2 minutes; drain the rabe and cool in a bowl of ice water to stop the cooking process. Drain well and pat dry with paper towels.

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the fusilli and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 12 minutes. Drain well in a colander set in the sink.

While the pasta is cooking heat the olive oil in a saucepan over medium heat and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent about 2 minutes; sprinkle with salt and black pepper and stir in rosemary sprig dried Italian herb mix and crushed red pepper flakes.

Stir in the blanched rabe white wine and tomatoes; remove rosemary sprig and bring the mixture to a boil. Mix in the cooked fusilli pasta green onions and 1 minced clove of garlic; simmer for 1 more minute and serve topped with a sprinkle of Parmesan cheese.