Ingredients:

  • 1 lb spaghetti or linguine
  • 12 oz broccoli rabe, trimmed
  • 1 tbsp salt
  • 1 lb hot Italian sausage, casings removed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Pecorino Romano or Parmesan, freshly grated
  • 1 tbsp lemon juice

Instructions:

  1. Trim the tough, woody bottom stems of the broccoli rabe.
  2. Blanch the broccoli rabe in boiling pasta water for exactly 60 seconds, then immediately transfer to a colander and rinse with cold water to shock. Slice stems into 2-inch pieces.
  3. Heat olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until mahogany-colored and the fat has rendered (about 5–7 minutes).
  4. Reduce heat to medium. Stir in the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  5. Add the blanched broccoli rabe to the skillet and stir for 2 minutes until coated in the spicy oil.
  6. Transfer cooked pasta directly from the pot into the skillet.
  7. Pour in 1/4 cup of reserved pasta water and the grated cheese. Toss vigorously over low heat until a glossy emulsion forms.
  8. Stir in the lemon juice and season with salt and pepper.