orecchiette with broccoli rabe and sausage

How To Make orecchiette with broccoli rabe and sausage

• 1

  Remove any tough outer or damaged leaves of the broccoli rabe. Cut off the stems and tear the leaves into large pieces (about 3 to 4 inches). Wash in a sink filled with cold water. Shake off excess water.
• 2

  Place broccoli rabe in a deep saucepan with cold water to cover by about 2 inches. Bring just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove it from the heat.
• 3

  Remove 1 cup of cooking water and set aside. Drain the rest.
• 4

  Heat oil and stir in garlic in a large saute pan over medium heat (don't burn the garlic!). Add the sausages and saute until meat is cooked and loses its raw look.
• 5

  Salt and pepper to taste, and saute one minute.
• 6

  Add the rabe water, grape tomatoes and red pepper flakes.
• 7

  Raise heat and cook until sauce is hot. Once hot, reduce to medium.
• 8

  Meanwhile, cook orecchiette in rapidly boiling water until al dente.
• 9

  Drain orecchiette and add to the broccoli rabe and sausage sauce and toss with a wooden spoon.
• 10

  Remove from heat, add pine nuts and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
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