Orecchiette with Spicy Sausage and Broccoli Rabe

• Orecchiette pasta

  6.0 oz
• Italian sausage (hot or mild, casings removed)

  7.9 oz
• Broccoli rabe

  8.8 oz
• Garlic

  3 cloves
• Olive oil

  2 tablespoons
• Red pepper flakes

  0.5 teaspoon
• Salt

  1 teaspoon
• Black pepper

  0.3 teaspoon
• Parmesan cheese (for serving)

  2 tablespoons

All Steps

1. 1

   Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.

2. 2

   While the pasta cooks, trim the tough ends from the broccoli rabe. If the stalks are thick, you can blanch them in the boiling pasta water for 1-2 minutes, then remove with tongs and set aside.

3. 3

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.

4. 4

   Mince the garlic. Add the minced garlic and red pepper flakes to the skillet with the sausage. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

5. 5

   Add the broccoli rabe to the skillet with the sausage mixture. If you blanched it, add it directly. If not, add it raw and sauté until tender-crisp, about 5-7 minutes, stirring occasionally. If the pan seems too dry, add a splash of the reserved pasta water.

6. 6

   Drain the cooked orecchiette and add it directly to the skillet with the sausage and broccoli rabe. Toss everything together, adding a little more reserved pasta water if needed to create a light sauce that coats the pasta.

7. 7

   Season with salt and black pepper to taste. Serve immediately, garnished with grated Parmesan cheese.