Orecchiette with Sausage and Broccoli Rabe

Ingredients

• 1 pound orecchiette pasta
• 1 bunch broccoli rabe, tough stems trimmed, cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 pound sweet or hot italian sausage, casings removed
• 5 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup finely grated pecorino romano, plus more for serving
• 1 tablespoon kosher salt (for pasta water)
• 1 lemon, cut into wedges
• 1/4 teaspoon salt, plus more to taste

Instructions

1. Bring a large pot of water to a boil and stir in 1 tablespoon kosher salt.
2. Add the broccoli rabe to the boiling water and blanch for 2 minutes until just wilted and bright green, then lift out with a slotted spoon into a bowl of ice water to stop cooking; drain well and roughly chop.
3. Return the water to a boil, add the orecchiette, and cook according to package directions until al dente, about 11 to 13 minutes.
4. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the sausage, breaking it into small crumbles.
5. Cook the sausage for 7 to 8 minutes, stirring occasionally, until browned and cooked through to 160 F internal, then transfer to a plate, leaving the fat in the pan.
6. Add the remaining 1 tablespoon olive oil, the garlic, and red pepper flakes to the same skillet and cook over medium heat for 1 minute until the garlic turns light gold; watch closely so it doesn't burn.
7. Add the blanched broccoli rabe to the skillet and toss for 2 to 3 minutes until well coated in the garlic oil and heated through; season with 1/4 teaspoon salt.
8. Return the cooked sausage to the skillet and toss to combine.
9. Reserve 1 cup of pasta water, then drain the orecchiette and add it directly to the skillet.
10. Toss everything together over medium-low heat for 1 to 2 minutes, adding pasta water a splash at a time until the sauce lightly coats the pasta and pools slightly in the little pasta cups.
11. Remove from heat, stir in the Pecorino, and taste for salt.
12. Serve hot with lemon wedges and extra Pecorino at the table.

Nutrition

Calories	630
Protein	30 g
Fat	30 g
Carbs	58 g
Fiber	5 g
Sodium	890 mg

Estimated per serving