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Ingredients
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Pasta
Broccoli rabe & vegetables
Sausage & aromatics
Finishing
Method
Pasta
- 1
Boil water & cook pasta
Bring a large pot of water to a vigorous boil and add 1 tablespoon coarse salt. Add 1 lb orecchiette and cook until very al dente (about 1–2 minutes less than package directions, typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Broccoli rabe & vegetables
- 2
Blanch broccoli rabe
While the pasta water heats (or as the pasta cooks), bring a medium pot of water to a boil. Add the trimmed and cut 1 lb broccoli rabe and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer broccoli rabe to an ice bath or run under cold water to stop cooking. Drain and squeeze out excess water; set aside.
- 3
Prepare garlic
Thinly slice 4 garlic cloves and have 1 tsp crushed red pepper ready.
Sausage & aromatics
- 4
Brown the sausage
Heat a large wide skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Crumble the removed-casing sausage into the hot pan and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If the pan becomes excessively greasy, spoon off and reserve 1 tablespoon of oil in the pan.
- 5
Sauté garlic & deglaze
Reduce heat to medium, push the browned sausage to one side, add the remaining 1 tablespoon olive oil and the sliced garlic. Cook until fragrant and just starting to color, about 30–60 seconds. Add 1 tablespoon dry white wine (optional) and scrape up any browned bits; let the wine reduce for 1 minute.
- 6
Add broccoli rabe & season
Add the blanched and drained broccoli rabe to the skillet along with 1 tsp crushed red pepper. Toss to combine and cook 2–3 minutes until heated through and flavors meld. Season with 1/2 tsp black pepper and a pinch of salt if needed (remember pasta water and cheese are salty).
Finishing
- 7
Combine pasta with sauce
Add the drained orecchiette to the skillet. Pour in 1/2 cup of the reserved pasta cooking water and toss vigorously over medium heat until the pasta is coated and a silky sauce forms, adding more reserved water a few tablespoons at a time if needed to loosen the sauce.
- 8
Finish with cheese & lemon
Remove from heat, sprinkle in 1/2 cup grated Pecorino Romano (or Parmesan) and 1 tsp lemon zest. Toss until cheese melts and coats the pasta. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes to taste.
- 9