Orecchiette con Cime di Rapa e Salsiccia (Orecchiette with Broccoli Rabe and Sausage)

Orecchiette con Cime di Rapa e Salsiccia (Orecchiette with Broccoli Rabe and Sausage) ingredients

• 1 lb orecchiette pasta
• 1 lb Italian sausage
• 1.5 lbs broccoli rabe
• 3 tbsp extra virgin olive oil
• 4 garlic cloves
• 0.5 tsp red pepper flakes
• 0.5 cup Pecorino Romano cheese
• to taste kosher salt
• to taste freshly ground black pepper

How to make Orecchiette con Cime di Rapa e Salsiccia (Orecchiette with Broccoli Rabe and Sausage)

1. Bring a large pot of heavily salted water to a rolling boil. Prepare 1.5 lbs broccoli rabe by trimming any tough ends and cutting the stalks and leaves into 1-inch pieces.
2. In a large skillet or Dutch oven, heat 1 tbsp extra virgin olive oil over medium-high heat. Add 1 lb Italian sausage (casings removed) and break it up with a spoon as it cooks. Cook until browned and cooked through, about 8-10 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Reduce the heat to medium-low. Add the remaining 2 tbsp extra virgin olive oil, 4 thinly sliced garlic cloves, and 0.5 tsp red pepper flakes to the skillet. Sauté for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
4. Add the trimmed broccoli rabe to the skillet. Sauté for 5-7 minutes, stirring occasionally, until it starts to soften and turn vibrant green. Season lightly with salt and pepper.
5. While the broccoli rabe cooks, add 1 lb orecchiette pasta to the boiling water. Cook according to package directions until al dente, usually 10-12 minutes.
6. Just before draining the pasta, add a ladleful of the pasta cooking water (about 0.5 cup) to the skillet with the broccoli rabe. This will help the broccoli rabe finish cooking and create a light sauce base.
7. Drain the orecchiette, reserving 1 cup of the starchy pasta cooking water. Add the drained pasta and the cooked sausage back into the skillet with the broccoli rabe.
8. Add 0.5 cup freshly grated Pecorino Romano cheese and about 0.5 cup of the reserved pasta cooking water to the skillet. Toss everything vigorously to combine, ensuring the pasta, sausage, and broccoli rabe are well coated. Add more pasta water, a tablespoon at a time, if the mixture seems too dry.
9. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately in warm bowls, with extra grated Pecorino Romano cheese passed at the table.

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