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Orecchiette With Broccoli Rabe

This classic combines slightly bitter, peppery broccoli rabe (or, if you can't find rabe, regular broccoli) and lean crumbled sausage with orecchiette, little ear-shaped pasta shells that cup the sauce beautifully.

9e7335d519d472e0b72ddad6336987caBy viiriilaroux

Prep
Cook
Serves 4people
Ingredients
1
bunch broccoli rabe, bottom 1" removed
10
oz orecchiette pasta
1
⁄2 Tbsp olive oil
2
link sun cooked turkey or chicken sausage, casings removed
4
cloves garlic, minced
1
⁄4 tsp red pepper flakes
3
⁄4 cup low-sodium chicken stock
Salt and black pepper to taste
Pecorino Romano or Parmesan
Directions
1.
Bring a large pot of salted water to a boil. Drop in the broccoli rabe and cook for 3 minutes.
2.
Use tongs to remove the greens and the chop into 1⁄2" pieces.
3.
Return the water to a boil. Cook the pasta until al dente.
4.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
5.
Add the sausage and cook for about 5 minutes, until lightly browned, then add the garlic and pepper flakes and sauté for another 3 minutes.
6.
Stir in the chopped broccoli rabe and chicken stock and lower the heat to a simmer.
7.
Season with salt and pepper.
8.
Drain the pasta and toss immediately into the pan with the sausage and greens.
9.
Toss the pasta (if the mix looks dry, use a bit of the pasta cooking water to loosen it up).
10.
Serve immediately with freshly grated cheese.

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