Orecchiette Con Salsiccia E Broccoli Rabe Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt (it should taste like the sea). Add the orecchiette and cook uncovered, stirring occasionally, until just shy of al dente according to package directions (about 9–11 minutes; check at 7–8 minutes).

When the pasta has 3 minutes remaining, scoop out and reserve 1 cup of the starchy cooking water, then continue to cook pasta until al dente. Do not drain completely — leave the pasta briefly in the colander while finishing the sauce so some water clings to it.

Brown the sausage

While the pasta water is heating, heat a large deep skillet or sauté pan over medium heat. Add 2 tablespoons olive oil. Remove casings from the sausage and break the meat into bite-size pieces. Add the sausage to the pan and cook, stirring and breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving rendered fat in the pan (leave about 1 tablespoon fat; drain excess if there's more).

Aromatics

Reduce heat to medium-low. Add the sliced garlic and 1 teaspoon red pepper flakes to the pan with the sausage fat. Cook gently until garlic is fragrant and just starting to color, about 1–1½ minutes — do not burn the garlic. If the pan is dry, add a splash (about 1 teaspoon) of olive oil.

Add the chopped broccoli rabe to the pan with the garlic and red pepper flakes. Toss to coat in the fat and aromatics. Cook, stirring, for 1–2 minutes to wilt slightly.

Add ¼ to ½ cup of the reserved pasta water to the pan, cover for 1–2 minutes, and let the broccoli rabe steam until bright green and tender but still with some bite (about 3–4 minutes total cooking for the greens). If needed, add more pasta water in 2-tablespoon increments to reach tenderness.

Return the browned sausage to the pan and stir to combine. Let everything heat through for 1 minute.

Add the drained (but not completely dry) orecchiette to the skillet with the sausage and broccoli rabe. Toss to combine. Add up to the reserved 1 cup pasta water, a few tablespoons at a time, until the sauce lightly coats the pasta and the mixture is glossy — you will likely use ¼–½ cup. Continue to toss over medium heat for 1–2 minutes so the pasta absorbs some sauce and the flavors marry.

Turn off the heat. Add the lemon zest and 1 tablespoon lemon juice, then sprinkle the grated Pecorino Romano over the pasta. Toss vigorously to create an emulsion with the cheese and starchy water; add more pasta water if necessary to loosen. Taste and season with freshly ground black pepper and additional salt only if needed (the Pecorino and sausage are salty). Drizzle 1 teaspoon extra-virgin olive oil over the top and toss.

Serve immediately, dividing among 4 warmed bowls. Offer extra Pecorino and red pepper flakes at the table.