Ingredients
- 1 Pack Mild Toscano Italian Sausage1 Pack
- 1 bunch Broccoli rabe, ends trimmed and discarded1 bunch
- 1 pound Orecchiette pasta1 pound
- 2 tablespoons Extra virgin olive oil2 tablespoons
- 3 cloves Garlic, finely chopped3 cloves
- 1/4 teaspoon Crushed red pepper flakes1/4 teaspoon
- 1/2 cup Parmigiano Reggiano cheese (or Pecorino Romano)1/2 cup
- 1/8 teaspoon Flaky sea salt1/8 teaspoon
- to taste Freshly ground black pepperto taste
Instructions
Bring a large pot of salted water to a rapid boil. Add trimmed broccoli rabe, then cook for 3 minutes. Use tongs or a slotted spoon to transfer to an ice bath, then return the water to a boil
Add orecchiette pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water
In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add Carando Mild Toscano Italian Sausage, breaking up with a spatula, then cook until browned on all sides, about 5-7 minutes. Add chopped garlic and ¼ tsp crushed red pepper flakes, then cook 1 minute more
Drain broccoli rabe. Add broccoli rabe and cooked pasta to the Italian sausage. Stir in about ½ cup grated Parmesan or Pecorino and ½ cup reserved pasta water, then taste and adjust seasoning as needed
Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of flaky sea salt, and lots of freshly ground black pepper
