Orecchiette with Broccoli Rabe and Sausage

Ingredients

• 1 pound orecchiette pasta
• 1 pound Italian sausage, casings removed
• 1 pound broccoli rabe, trimmed and chopped
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved pasta water
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Pecorino Romano cheese
• 2 tablespoons butter

Instructions

1. Bring a large pot of salted water to boil and cook orecchiette according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into small pieces, until browned (about 5-7 minutes). Remove sausage to a plate.
3. In the same skillet, add remaining 2 tablespoons olive oil. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Add chopped broccoli rabe to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted and tender.
5. Return sausage to the skillet and stir in cooked orecchiette.
6. Pour in reserved pasta water and add butter. Toss everything together and cook for 1-2 minutes until sauce coats the pasta.
7. Season with salt and black pepper to taste.
8. Divide into serving bowls and top with grated Pecorino Romano cheese.

Notes

• Broccoli rabe has a slightly bitter taste that pairs well with salty sausage and cheese
• Reserve pasta water before draining as its starch helps create a light sauce
• Use a wooden spoon to break up sausage into small pieces as it cooks for even distribution
• Trim the woody bottom stems from broccoli rabe and discard before cooking
• This dish is best served immediately while hot
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days