1-1/2 to 2 lbs broccoli rabe
1 lb De Cecco Orecchiette*
2 T good EVOO*
4 garlic cloves, minced
Pinch of red chili flakes*
6-8 oz hot Italian sausage*
Sea salt*
Parmigiano-Reggiano cheese*
* Available at ATI
Bring a large pot of salted water to a boil. Trim the tough broccoli rabe stems off and place in the boiling water and blanch for 3 minutes. Remove and cool under water, drain well and squeeze out any additional water. Chop coarsely and set aside. Add the pasta to the same water and cook until al dente. While the pasta cooks – place the olive oil, garlic and red chili flakes in a large skillet and cook until the garlic smell permeates. Remove the sausage from it’s casing and add to the skillet. Brown the sauce and break into small pieces. Add the broccoli rabe and season with sea salt. Stir to coat and reheat. Set aside one cup of the pasta water and drain the orecchiette. Add the pasta to the skillet and toss to coat well. Use the pasta water if necessary to moisten.
Serve in warm bowls with a good sprinkling of Parmigiano-Reggiano cheese.
