Orecchiette with Italian Sausage & Broccoli Rabe

Ingredients

• 8 oz orecchiette
• 12 oz Italian Sausage, casings removed
• 1 bunch Broccoli Rabe, trimmed and chopped
• 4 cloves garlic, sliced
• ½ tsp chili flakes
• ¼ cup olive oil
• ½ cup grated pecorino
• Salt

Method

1. Blanch the Broccoli Rabe in boiling salted water for 2 minutes, scoop it out, and cook the orecchiette in the same green-tinged water until al dente. Save 1 cup of pasta water.
2. Meanwhile, brown the Italian Sausage in half the olive oil over medium-high heat, breaking it into craggy bits, until crisp-edged and cooked through, 6–8 minutes.
3. Add the remaining oil, garlic, and chili flakes; cook 1 minute until fragrant. Toss in the blanched Broccoli Rabe and let it fry gently for 2 minutes.
4. Add the pasta with a good splash of pasta water and toss over the heat until the starchy liquid tightens into a light sauce that grips the little ears.
5. Kill the heat, rain in the pecorino, toss once more, and serve hot.