Orecchiette with Broccoli Rabe and Sausage
1.5 lbs broccoli rabe, trimmed, then chopped and boiled to remove bitterness
3/4 lbs (4 links) Sweet Italian sausage, removed from casing
2 large garlic cloves, minced
1/4 cup grated Pecorino Romano cheese
1 lbs cooked orecchiette pasta
1/4 cup room temperature water
1 tbsp extra virgin olive oil
salt and pepper to taste
The pasta can be made in concert with the following instructions. Start boiling water now, then once it comes to a rolling boil add in the pasta and cook according to package.
In a large stock pot, bring 2 quarts of salted water to a rolling boil and add in the broccoli rabe. Cook until the stems are tender, about 3-5 minutes.
Drain and set aside.
Over medium-high heat, in a high walled pan or low walled stock pot, heat up the pan with 1 tbsp of olive oil. Add in garlic and saute till transparent.
Then quickly add in the sausage. Cook, and break up the sausage with a wooden spoon.
Add in the water, and cook sausage through.
Add in the broccoli rabe.
Stir to combine with the sausage.
Cook until the broccoli rabe is hot throughout.
Season with salt and pepper.
In the same pan/pot, lower heat, then add the pasta to the sausage mixture.
Then add in the cheese and toss well over low heat to combine.
Serve with more cheese grated on top.