The littlest food critic

Pasta Oscar, al fortissimo
Serves none

4 slices sandwich bread (heels? Go for it!), torn into crumbs
3 tablespoons olive oil
1 head garlic, minced fine
3 hot Italian sausages
1/4 teaspoon hot red pepper flakes
1 bunch broccoli rabe, rinsed, de-stemmed and chopped fine, water still clinging to leaves
2 cups chicken broth
1 can whole peeled tomatoes, drained, squeezed and quartered
1 box whole wheat spaghetti (Ronzi's good)
3/4 cups grated parmesan
1 fresh baby, swaddled tightly (frazzled spouse optional)

1. Heat 2 tablespoons oil in large, high-walled pan or crockpot. Tear bread into little pieces and cook over medium-high heat until brown, about two minutes. Add half of the garlic and cook another minute or two. Add salt, chuck into a serving bowl and set aside.

2. Remove sausages from casing and fry, mincing into tiny little pieces as you go. Chuck in bowl, set aside and mop up grease from pan with paper towel.

3. Heat remaining tablespoon of oil and cook garlic until beginning to brown. Add pepper flakes and half of broccoli rabe. Cook until broccoli rabe begins to wilt, a minute or two. Add the remainder, the broth, the tomatoes and the sausage. Bring to boil, reduce to a simmer, cover and cook for 15 minutes.

4. Meanwhile, cook spaghetti until almost al dente. Throw it in with the rest of the stuff and cook another few minutes, until it absorbs most of the broth. Toss in your cheese, serve in bowls with breadcrumbs and a nice chianti, maybe light some candles, and...

5. Pick up screaming child, who'd last eaten no more than an hour ago and had been dozing peacefully until the precise moment your plate hit the table. Let cool until congealed.