Place a large pot of water on the stove to boil. This pot will be used cook the rapini. In the meantime, discard any discoloured rapini leaves. Trim the stems and score the larger ones with a paring knife. You may wish to cut the rapini in 2-inch pieces. Wash well in water and rinse. Set aside.
Once the pot reaches boiling, add the cleaned rapini and stir. There should be enough water that once the voluminous leaves wilt, they are just barely submerged in the water. At this point, turn down the heat to medium and let simmer for about 15 minutes with lid, or until your desired tenderness is reached. Lift the rapini from the water. Discard the water.
Place the rapini back in the pot and place on stove on medium heat. Add the olive oil, salt, tomatoes, and garlic. Stir and let simmer for 5 to 15 minutes, depending on your preferred doneness. Taste and adjust seasonings. Remove from pan and set aside. (At this point, the rapini can be served as a side or refrigerated).
While the rapini are simmering, set another large pot of water to boil for the pasta. In the meantime, prepare the sausage meat. Remove the casing from the sausage and crumble it with your hands. In a large skillet, add the sausage and with a wooden spoon, break it up and brown well. If you are using a cast iron pan, be sure to heat the skillet before adding the sausage. There should be enough fat from the sausage that you don't have to add any olive oil but if you are finding the meat is too dry, add a little oil.
Once the pasta pot comes to a boil, add the pasta and follow the directions of the package. You will need to lift the pasta from the water a few minutes before it is fully cooked.
Once the sausage meat is cooked, remove from the skillet and set aside. If there is a lot of fat drippings, drain from the pan and discard. Add a couple of tablespoons olive oil and the garlic with hot pepper, if using. Sauté lightly. Do not brown the garlic or you risk burning it. Add the white wine and stir to remove the browned bits on the pan.
Add the rapini to the skillet. Lift the pasta from the pot and add to the skillet. Toss well, adding some of the pasta water if it seems dry.
Add the browned meat and continue adding a little of the pasta water if it seems dry. Toss well for a minute so that the pasta begins to absorb some of the moisture.
Serve immediately, adding a drizzle of olive oil. If you prefer, you can add freshly grated Parmigiano Reggiano.