Cleaning out the Fridge

Moving out of the house tomorrow so I had some stuff to get rid of:

Broccoli Rabe (blanched)
1 vidalia onion, sliced thin
fresh chorizo sausage (crappy PA style)
1/2 cup light cream
chicken broth
Sundried tomatoes
1 clove garlic, chopped
Pasta
Parmesan cheese
Spices (Parsley, Thyme, Paprika)

Take the sausage out of the casing and brown with the onions. When just about there add the garlic and sundried tomotoes (drain and rinse). Let that cook for a few more minutes then dump the contents of pan into a collander and let all the excess oil drain out. You really dont want oil when building a sauce. At this point I hope your pasta water is boiling. Throw in your pasta. I threw the brocolli rabe in the pan at this point to warm it up and soak up any fat and flavor. Deglaze the pan with about a cup of chicken broth and a cup of pasta water once the water begins to get starchy. (Pasta water is one of the best ways to add some flavor and thickness to your sauces...especially those to be served with...pasta...) Once the pan is deglazed, its time to add the cream. The best way is take the pan off the heat and let the boil come down. Add the cream slowly and whisk to prevent curdling. It helps if you put the cream in a small pot on top of the stove and keep it below a simmer...warm is perfect. Once the cream sauce is together, add the spices to taste and put the sausage/onion/brocolli rabe mixture back in to cook together for about 2 minutes. While this is cooking, drain the pasta and throw the sauce on top. I used tri-color rotini. Seemed to catch the sauce nicely. If I wasn't cooking for a crowd I would have made this pretty spicy.