Orecchiette with Spicy Sausage and Broccoli Rabe

Orecchiette with Spicy Sausage and Broccoli Rabe ingredients

• 400 g orecchiette pasta
• 1 lb spicy Italian sausage
• 1 lb broccoli rabe (rapini)
• 3 tbsp extra virgin olive oil
• 4 cloves garlic
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (e.g., Pinot Grigio)
• 1/2 cup chicken broth (or pasta water)
• 1/2 cup Pecorino Romano cheese
• to taste kosher salt
• to taste freshly ground black pepper

How to make Orecchiette with Spicy Sausage and Broccoli Rabe

1. Bring a large pot of heavily salted water to a rolling boil. Add the 1 lb of trimmed and cut broccoli rabe and blanch for 2-3 minutes until bright green and slightly tender-crisp. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking, then drain well. Set aside.
2. In the same pot of boiling water, add the 400g orecchiette pasta and cook according to package directions until al dente, typically 10-12 minutes.
3. While the pasta cooks, heat 1 tablespoon of the extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 1 lb of Italian sausage (removed from casings) and cook, breaking it up with a spoon, for 6-8 minutes until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Reduce the heat to medium. Add the remaining 2 tablespoons extra virgin olive oil to the skillet, along with the 4 minced garlic cloves and 1/2 teaspoon red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Pour in the 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
6. Add the blanched broccoli rabe and cooked sausage back into the skillet. Stir to combine. Pour in the 1/2 cup chicken broth (or reserved pasta water) and bring to a gentle simmer.
7. Before draining the orecchiette, reserve about 1 cup (240ml) of the starchy pasta water. Drain the orecchiette thoroughly.
8. Add the drained orecchiette to the skillet with the sausage and broccoli rabe mixture. Toss well to combine, allowing the pasta to absorb the flavors of the sauce.
9. Stir in the 1/2 cup freshly grated Pecorino Romano cheese. If the sauce seems too dry, add a few tablespoons of the reserved pasta water until a desired consistency is reached. Taste and season with salt and freshly ground black pepper as needed.
10. Serve immediately in warm bowls, topped with additional grated Pecorino Romano cheese.

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