Orecchiette with Broccoli Rabe and Sausage

Pugliese ear-shaped pasta with bitter broccoli rabe, crumbled hot sausage, and garlic.

Ingredients

• 1 pound orecchiette
• 1 bunch broccoli rabe, tough stems trimmed, cut into 2-inch pieces
• 1/4 cup extra-virgin olive oil
• 1 pound hot Italian sausage, casings removed
• 5 garlic cloves, thinly sliced
• 1 tablespoon hot red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup freshly grated Pecorino Romano
• Kosher salt and freshly ground black pepper

Directions

1. Bring 6 quarts of salted water to a boil. Blanch the broccoli rabe for 2 minutes, then lift out 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 saute pan and brown the crumbled sausage over medium-high heat, about 6 minutes.
4. Add the garlic and red pepper flakes and cook 1 minute, then add the wine and reduce by half.
5. Stir in the blanched broccoli rabe and cook 3 minutes until tender; season with salt and pepper.
6. Drain the orecchiette and toss with the sausage and rabe over high heat for 1 minute. Finish with Pecorino and serve.

Notes

Mario Batali’s homage to the rustic pasta of Puglia.