Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.

2. Prepare the Broccoli Rabe

While the pasta is cooking, wash the broccoli rabe and trim the ends. Blanch in boiling water for 2-3 minutes until bright green, then drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, chop into smaller pieces.

3. Cook the Sausage

In a large skillet over medium heat, add the extra virgin olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute. Then, add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.

4. Combine Ingredients

Add the blanched broccoli rabe to the skillet with the sausage and garlic. Stir to combine and cook for an additional 2-3 minutes. Add the cooked orecchiette pasta and toss everything together, adding reserved pasta water as needed to create a light sauce.

5. Finish and Serve

Remove from heat and stir in the grated Pecorino Romano cheese. Season with salt and black pepper to taste. Serve immediately, garnished with additional cheese if desired.

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