In two "old school" Italian restaurants in New York, USA, I've ordered penne with sausage and broccoli rabe. Both times the pasta was served with a good 1/4 to 1/2 cup of liquid in the bottom of the dish.
I'm trying to figure out whether this liquid is chicken stock (it kind of tastes like it), and as such is part of the recipe, or whether it is leftover water from the cooking process (the broccoli rabe and penne were both overcooked).
A quick search of recipes for penne with broccoli rabe and sausage do not include stock as an ingredient.
Yet, the broth was quite flavorful, so I'd be surprised if it was only water.
Maybe "old school" Italian restaurants in NY use chicken stock in these dishes? Any insight?