Orecchiette with Sausage & Broccoli Rabe

Serves 4Prep 15 minCook 25 minTotal 40 min

Ingredients

• 12 ounces orecchiette pasta
• 1 pound broccoli rabe, tough ends trimmed
• 1 tablespoon olive oil
• 12 ounces Italian sausage, casings removed
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Pecorino Romano, plus more for serving
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1 to 1 1/2 cups reserved pasta water

Method

1. Prepare the broccoli rabe. Trim away the tough lower stems. Cut the remaining stems, leaves, and florets into bite-sized pieces.
2. Blanch the greens. Bring a large pot of well-salted water to a boil. Add the broccoli rabe and cook for 1 to 2 minutes, until it turns bright green and is slightly tender.
3. Use tongs or a slotted spoon to transfer the broccoli rabe to a bowl of cold water. Drain well. Keep the pot of water on the stove for the pasta.
4. Brown the sausage. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and break it into small pieces with a wooden spoon. Cook for 6 to 8 minutes, until browned and cooked through.
5. Add the aromatics. Lower the heat to medium. Add the sliced garlic and red pepper flakes. Cook for 30 to 60 seconds, stirring often. Do not let the garlic turn dark.
6. Cook the pasta. Bring the pot of water back to a boil. Add the orecchiette and cook according to the package directions, stirring occasionally. Cook until just al dente.
7. Combine the greens and sausage. Add the blanched broccoli rabe to the skillet. Season with the salt and black pepper. Cook for 3 to 4 minutes, stirring so the greens pick up the sausage flavor.
8. Reserve the pasta water. Before draining the pasta, scoop out at least 1 1/2 cups of the cooking water. Drain the pasta.
9. Finish the pasta. Add the orecchiette to the skillet. Pour in 1/2 cup of pasta water and toss over medium heat for 2 to 3 minutes. Add more pasta water, a few tablespoons at a time, until the sauce looks glossy and coats the pasta.
10. Add the cheese and lemon. Remove the skillet from the heat. Stir in the Pecorino Romano and lemon juice. Taste and adjust the salt, pepper, or red pepper flakes.
11. Serve. Divide the pasta among four bowls. Add more Pecorino Romano and a drizzle of olive oil if you like.