Creamy Orecchiette With Broccoli Rabe & Sausage

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2 bunches broccoli rabe (2 1/2 pounds total), thick stems trimmed and peeled

3 tablespoons extra-virgin olive oil

1 pound Italian sausages

2 large garlic cloves, thinly sliced

2 large shallots, minced

1/2 cup dry red wine

1 pound orecchiette

1/2 cup heavy cream

6 ounces Italian Fontina cheese, cut into 1/2-inch pieces

Salt and freshly ground black pepper

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