Break the sausage into small pieces. Heat a cast-iron skillet over medium heat, brush with ½ teaspoon olive oil, and cook the sausage for 1-2 minutes until browned. Remove and set aside.

Trim ½ inch off the ends of the broccoli rabe. In a large pot of salted boiling water, blanch the broccoli rabe for 2 minutes. Remove from the water, drain, and pat dry. Chop into 1-inch pieces.

Bring the same pot of water back to a boil, add salt, and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water.

With about a minute left for the pasta, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and broccoli rabe, cooking for 30 seconds.

Add white wine and cook for another 30 seconds. Use a slotted spoon to transfer the pasta into the skillet.

Stir in the reserved pasta water, cheese, lemon juice, zest, red pepper flakes, ½ teaspoon salt, and black pepper. Mix in the sausage, caramelized onions, sun-dried tomatoes, and top with pine nuts. Adjust seasoning and serve.