Categories: Pasta

Ingredients

• 1 lb. broccoli rabe, tough ends trimmed, cut into 3" pieces
• 1 lb. orecchiette
• 1/2 cup olive oil
• 1 lb. Italian sausage, casing remove and meat crumbled
• 3 garlic cloves, coarsely chopped
• 1/2 tsp red pepper flakes
• 1/3 cup grated Parmigiano-Reggiano
• Kosher salt and black pepper

Directions

1. Bring a large pot of generously salted cold water to a boil. Add the broccoli rabe and cook 5 to 6 minutes, until tender. Remove the broccoli rabe to a colander with a slotted spoon and place under cold running water to stop the cooking.

2. Return the water to a boil, add the pasta, and cook as directed until al dente. Meanwhile, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it loses all of its pink color. Transfer the sausage to a plate and set aside.

3. Heat the remaining 6 tbsp olive oil in the same skillet over medium heat. Add the broccoli rabe, garlic and red pepper flakes and cook, stirring, for 30 seconds. Return the sausage to the skillet and stir. When the pasta is ready, use a spider to lift it out of the water and add to the skillet, allowing the water drippings from the pasta to fall in. Add half the Parmigiano and season with salt and pepper. Raise the heat to high and toss for 30 seconds. Sprinkle the remaining Parmigiano onto the pasta and serve.

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