Ingredients:

  • 1 lb (450g) Orecchiette or Cavatelli pasta
  • 1 lb (450g) Broccoli Rabe, trimmed and chopped
  • 1 tsp (5g) Salt
  • 1 lb (450g) Lean Italian Sausage, casings removed
  • 4 cloves (12g) Garlic, thinly sliced
  • 1/2 tsp (2g) Red pepper flakes
  • 1/2 cup (120ml) Dry white wine
  • 1/2 cup (50g) Pecorino Romano or Parmesan cheese, freshly grated
  • 2 tbsp (30ml) Extra virgin olive oil

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Blanch the chopped broccoli rabe for 60–90 seconds until vibrant green. Immediately drain and rinse with cold water, then squeeze out excess moisture.
  2. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add the lean Italian sausage, breaking it into crumbles, and cook until mahogany-colored and no longer pink (6-8 minutes). Stir in sliced garlic and red pepper flakes for 1 minute.
  3. Pour in the dry white wine, scraping the bottom of the pan to release the browned bits. Let the wine reduce by half.
  4. Cook the orecchiette in boiling water until just under al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  5. Add the blanched broccoli rabe and cooked pasta to the skillet. Pour in the reserved pasta water and toss vigorously over medium heat until the sauce emulsifies and coats the pasta. Stir in the grated cheese before serving.