Instructions
Step 1: Bring a large pot of salted water to a boil. Add broccoli rabe and blanch for 2 minutes. Remove with a slotted spoon and set aside.
Step 2: In the same pot of boiling water, cook orecchiette pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Step 3: While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up, until browned and cooked through. Remove sausage and set aside.
Step 4: In the same skillet, add remaining olive oil and garlic. Sauté for 1 minute until fragrant, then add red pepper flakes (if using) and the blanched broccoli rabe. Cook for 2–3 minutes.
Step 5: Return sausage to the skillet, add the cooked pasta, and toss everything together. Add reserved pasta water a little at a time until desired sauce consistency is reached.
Step 6: Stir in parmesan cheese and season with salt and pepper to taste. Serve warm, with extra parmesan on top.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth to loosen the sauce. Not recommended for freezing due to the texture of the greens.
Continue on the next page