Orecchiette with Broccoli Rabe and Sausage

Ear-shaped pasta tossed with sweet Italian sausage and slightly bitter broccoli rabe, garlic and chili.

Ingredients

• 1 lb orecchiette
• 1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces

Salt for the pasta water

• 1/4 cup extra-virgin olive oil
• 1 lb sweet Italian sausage, casings removed
• 4 garlic cloves, sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chicken stock
• 1/2 cup freshly grated Grana Padano or Pecorino

Directions

1. Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes, remove with a spider, and set aside. Keep the water boiling.
2. Cook the orecchiette in the same water until al dente.
3. Meanwhile, heat the olive oil in a large skillet. Crumble in the sausage and cook until browned, about 7 minutes.
4. Add the garlic and red pepper flakes and cook 1 minute until fragrant.
5. Add the broccoli rabe and chicken stock and simmer 5 minutes to meld the flavors.
6. Drain the pasta, reserving some cooking water, and toss it into the skillet, adding a splash of pasta water to loosen.
7. Remove from heat, stir in the grated cheese, and serve.

Notes

A Lidia Bastianich staple of Puglia-style orecchiette with cime di rapa and sausage.