Ingredients

• 1 pound (454g) orecchiette
• 1 pound (454g) broccoli rabe (bottom 1-inch of stems removed and chopped into 2" pieces)
• 1 1/2 pounds (680g) bulk Italian sausage
• 1/2 cup (120ml) extra virgin olive oil (divided)
• 10 cloves garlic (chopped)
• 4 large cherry (vinegar) peppers (chopped with seeds and stems removed)
• 1/4 cup grated pecorino romano
• 1/4 cup minced flat-leaf Italian parsley
• 1 1/2 cups (680ml) reserved pasta water
• salt and pepper (to taste)

Instructions

1. Cut off and discard the bottom 1-inch of broccoli rabe. Chop the broccoli rabe into 2-3 inch long pieces.
2. Bring a large pot of salted water to boil and blanch the broccoli rabe for 2-3 minutes or until it turns bright green. Using tongs or a pasta spider remove the broccoli rabe and set it aside to cool. Do not dump the water. Keep the water boiling for the pasta later on.
3. Meanwhile, heat your largest pan to medium-high heat and saute the sausage until cooked through. Remove the sausage from the pan and set it aside.
4. To the same pot of boiling water, add the orecchiette pasta. Cook the pasta to 1-2 minutes less than al dente.
5. In the same pan, turn the heat down to medium, and add a 1/4 cup of extra virgin olive oil and the chopped garlic. Cook until the garlic turns lightly golden (about 2-4 minutes). Add the cherry peppers and return the sausage to the pan and continue to cook over medium heat.
6. Add the broccoli rabe to the pan and mix everything together to combine. Add a cup of pasta water to the pan and cook for 1 minute more. Add in the al dente pasta and cook until done while tossing or stirring to incorporate (about 1-2 minutes).
7. Taste test and make final adjustments to salt and pepper. When satisfied turn off the heat and add in the parsley, grated cheese, and the remaining extra virgin olive oil. Mix or toss once more and serve. If the pasta is too dry just add a couple of ounces of pasta water at a time to bring the consistency back to perfect. Serve with more cherry peppers and grated cheese. Enjoy!