Spicy Sausage and Broccoli Rabe Orecchiette

1. Cook Sausage

Begin by heating 2 tablespoons of extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat until it's just smoking. Add the sausage, breaking it into 0.5-inch pieces with a wooden spoon, and cook until it's lightly browned, which should take about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking them until fragrant, roughly 30 seconds. Once done, set the sausage mixture aside.

2. Cook Broccoli Rabe

In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt. Carefully add the trimmed and cut broccoli rabe to the boiling water, cooking it until it's crisp-tender, about 2 minutes. Using a slotted spoon, transfer the broccoli rabe to the skillet with the sausage mixture.

3. Cook Orecchiette

Return the water in the large pot to a boil and add the orecchiette. Cook it until it is al dente, following the package instructions, which usually varies depending on whether you use fresh or dried pasta. Before draining the pasta, reserve 1 cup of the cooking water using a measuring cup.

4. Combine Ingredients

Drain the pasta and return it to the pot. Add the sausage and broccoli rabe mixture, the grated Pecorino Romano, and 0.33 cup of the reserved cooking water. Toss everything together to combine. If the pasta seems too dry, gradually add more of the reserved cooking water until you reach your desired consistency.

5. Season and Serve

Finally, season the dish with salt and pepper to taste. Serve immediately and enjoy the hearty, spicy blend of sausage, broccoli rabe, and perfectly cooked orecchiette, all brought together with the sharpness of Pecorino Romano.