Orecchiette with Broccoli Rabe and Sausage Recipe

Instructions

1. 1

   Trim the stems of the broccoli rabe/rapini, anywhere from 1-2 inches.

2. 2

   Over high heat, bring a large pot of salted water (at least 1 tablespoon of salt for the water) to a rolling boil.

3. 3

   Add the broccoli rabe/rapini and cook until tender, about 4-5 minutes.

4. 4

   Lift the broccoli rabe/rapini out of the water (you will cook the pasta in this water).

5. 5

   Use scissors to roughly cut up the broccoli rabe/rapini. Set aside.

6. 6

   Bring the salted water back to a rolling boil (taste the water, make sure it is good and salty, add more salt if needed), add the pasta and cook 1-2 minutes LESS than the package direction. Before draining the pasta, reserve 2 cups of pasta water.

7. 7

   Make the “sauce”: While waiting for the water to boil and the pasta to cook, drizzle olive oil in a large skillet over medium heat (you can use less oil if using the sausage).

8. 8

   Add the sausage if using. Cook, stirring occasionally, until sausage is cooked through and browned.

9. 9

   Add the minced anchovies and smashed garlic and sauté for 1 to 2 minutes. Once the garlic is slightly brown, sprinkle with red pepper flakes.

10. 10

    Add the wine, let it bubble and scrape up any browned bits on the bottom of the pan. Let the wine reduce for 2-3 minutes.

11. 11

    Add broccoli rabe and a little (a few tablespoons) reserved pasta water into the pan with the sausage. Add a little more pasta water at a time until desired consistency is achieved (there should be some liquid in the pan but not too watery). When the pasta is cooked, drain it and add it to the sausage and broccoli rabe. Toss together. Add salt/red pepper to taste. Serve with grated Pecorino Romano or Parmesan cheese. Serves 6.