Pasta with Broccoli Rabe and Sausage

1. Cook Pasta

In a large pot, bring enough water to a boil to cover the pasta by a couple inches. Add about two teaspoons of salt per quart of water. Once boiling add the pasta and cook for 30 seconds to a minute less than the package directions, stirring occasionally to prevent sticking. Reserve a cup of the pasta water before draining.

2. Cook Sausage

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and break it up, cooking until browned and cooked through, about 3-4 minutes. Transfer the cooked sausage to a plate and set aside.

3. Sweat Aromatics

In the same skillet, drain off some of the fat if needed, before adding the garlic and Calabrian chilis. Cook until the garlic is softened but not browned, about 1-2 minutes.

4. Cook Vegetables

Add the chopped broccoli rabe and a pinch of salt to the skillet, stirring to coat it with the oil and garlic mixture. Feel free to add another splash of olive oil if needed. Cook for a couple of minutes. Then, add the chicken stock and reduce it until 80% reduced. Stir frequently.

5. Sauce Pasta

When the pasta is cooked, use a slotted spoon or spider to transfer it directly to the skillet with the broccoli rabe mixture, along with the sausage and a 1/2 cup of the pasta cooking water and the stock. Stir to combine and continue to cook until the sauce is thick and the desired consistency is reached.

6. Finishing Flavors

Remove the skillet from the heat, and stir in the grated Pecorino Romano and Parmesan cheeses. Season with salt and freshly ground black pepper to taste. To serve, divide the pasta between plates, topping with more grated cheese if you want. Enjoy your Orecchiette with Broccoli Rabe and Sausage!