Orecchiette with Broccoli Rabe and Sausage
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WHY THIS RECIPE WORKS
Orecchiette con le cime di rapa is a hearty, subtly spicy pasta dish that might be the most signature (and identifiable) dish of Italy's heel. This isn't surprising considering some dub Puglia “the garden of Italy” for its fertile soil and ...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We prefer the flavor and texture of fresh pasta here, but dried can be used as well.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into rough ½-inch pieces with wooden spoon, until lightly browned, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; set aside.
Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli rabe and 1 tablespoon salt and cook, stirring often, until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli rabe to skillet with sausage mixture.
Return water to boil, add pasta, and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add sausage–broccoli rabe mixture, Pecorino, and ⅓ cup reserved cooking water and toss to combine. Adjust consistency with remaining ⅔ cup reserved cooking water as needed. Season with salt and pepper to taste. Serve.