The Solitary Life, Lamb Orichette, continued:

If I were on my own, I'd eat this three times a week (at least):

Pinn Oak Farms lamb sausage, removed from the casings and browned with red pepper flakes and fresh minced garlic to taste, sauteed with broccoli rabe, cut into 1" pieces until crisp-tender, and tossed with orichette pasta that's been drizzled with a good quality olive oil. I'd top this all with crumbled chevre and eat it with large quantities of red wine (which tastes mind numbingly amazing when combined with the goat cheese).

And I would never feel guilty about going to the gym. Or have pets that bark.