1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces 1 (12 ounce) package bow tie (farfalle) pasta
1 pound bulk hot Italian sausage 5 cloves garlic, crushed
1 shallot, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and quartered
2 roasted red peppers, sliced 1 cup freshly grated Parmesan cheese