Orecchiette with Italian Sausage & Broccoli Rabe

Ingredients

• 12 oz dried orecchiette
• 1 large bunch broccoli rabe, approximately 1 lb
• 2 tbsp extra-virgin olive oil
• 1 lb Italian sausage, sweet or hot, casings removed
• 4 cloves garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes, plus more to taste
• 3/4 cup Pecorino Romano, finely grated, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 1/2 cups reserved pasta cooking water, reserved

Instructions

1. Prep broccoli rabe: Trim and discard the tough bottom ends from the broccoli rabe. Cut the remaining stems and leaves into approximately 2-inch pieces.
2. Boil water: Bring a large pot of generously salted water to a boil.
3. Blanch broccoli rabe: Add broccoli rabe. Cook approximately 2 minutes until bright green and beginning to become tender. Use tongs or a slotted spoon to transfer the broccoli rabe to a bowl. DO NOT discard the cooking water.
4. Cook pasta: Return the same water to a boil. Add orecchiette. Cook until approximately 1 minute shy of al dente according to package directions. Before draining, reserve at least 1 1/2 cups pasta cooking water.
5. Brown sausage: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage. Break it into irregular bite-size pieces. Cook approximately 6-8 minutes until browned, cooked through, and flavorful fond develops on the skillet.
6. Add garlic and chile: Reduce heat to medium. Add sliced garlic and red pepper flakes. Cook approximately 30-60 seconds until fragrant. Do not burn the garlic.
7. Add broccoli rabe: Add blanched broccoli rabe. Toss thoroughly with the sausage and garlic. Cook approximately 2-3 minutes.
8. Create the sauce: Add approximately 1/2 cup reserved pasta water to the skillet. Scrape up the browned bits. Bring to a simmer.
9. Add orecchiette: Add drained orecchiette directly to the skillet. Toss vigorously over medium heat. Add additional pasta water a little at a time. The starch from the water should combine with rendered sausage fat, olive oil, and Pecorino to create a glossy coating. This is NOT supposed to be a dry pasta.
10. Add cheese: Reduce heat to low or temporarily remove skillet from direct heat. Add approximately 1/2 cup Pecorino Romano gradually while tossing. Add another splash of pasta water if necessary.
11. Season: Taste before adding salt because sausage, pasta water, and Pecorino are already salty. Add black pepper. Adjust chile flakes if desired.
12. Serve: Divide among warm bowls. Finish with remaining Pecorino Romano. Serve immediately.

Nutrition

Chef's Notes

BROCCOLI RABE: Blanching first softens the tougher stems and moderates some of its characteristic bitterness. PASTA WATER: Do not drain the pasta without reserving cooking water. It is a functional part of the sauce. GARLIC: Garlic should become fragrant without becoming dark or bitter. PECORINO: Add the cheese away from aggressive heat to help it emulsify rather than clump. BITTERNESS: Broccoli rabe is naturally pleasantly bitter. Do not try to disguise it with sugar or random sweet ingredients.

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