Wash the broccoli di rape and remove any large tough or yellow leaves. Cut off and discard the lower 2 inches the stems.

Remove the sausage from its casing. Warm 1 tablespoon of olive oil over moderate high heat and add the sausage. Sauté, breaking the sausage into smaller and smaller pieces. After a couple of minutes add the crushed garlic and continue sautéing for another few minutes until the sausage is lightly browned.

Transfer the sausage to paper towels and wipe the fat out of the pan. Briefly process the sausage in the bowl of a food processor to crumble it finely and evenly. Add the remaining olive oil to the pan and heat over moderately high heat. Return the sausage to the pan. Roughly line up the broccoli de rape and slice into 3-inch lengths and add to the pan. Toss the broccoli with the sausage and oil. Season lightly with salt and sprinkle with the pepper flakes.

Cover the broccoli pan and let steam for several minutes; when the broccoli has wilted, stir in the butter, then the stock and bring to a boil. let cook uncovered for several minutes more to reduce and concentrate the liquid. Taste and correct seasoning. Set aside until the pasta is ready.

Boil the pasta in salted water. It should not be quite as tender as you would like because it will cook a little more with the sauce. Drain.

Reheat the broccoli di rape as soon as the pasta has cooked and drained. Turn the hot pasta into the hot sauce and toss gently to blend. Taste for seasoning and remove from the heat.

Sprinkle on about 1/4 cup of freshly grated Romano cheese and toss to blend. Serve immediately, passing more grated cheese.