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

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces

½ cup uncooked fusilli pasta

3 tablespoons olive oil

2 cloves garlic, roughly chopped

salt and ground black pepper to taste

1 sprig fresh rosemary

½ teaspoon dried Italian herb mix, or to taste

¼ teaspoon crushed red pepper flakes, or to taste

¼ cup white wine

1 (14.5 ounce) can diced tomatoes

2 green onions, sliced

1 clove garlic, minced

2 teaspoons grated Parmesan cheese, or to taste

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.