Orecchiette With Broccoli Rabe and Sausage

Ingredients

• 1 cup chicken stock (or canned broth)
• 1 lb orecchiette
• 1/4 cup olive oil
• 3 garlic cloves, crushed (large)
• 1 1/2 lbs broccoli rabe, florets and tender stems only
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/2 lb sweet Italian sausage, cooked & crumbled
• 2 teaspoons unsalted butter
• 1/2 cup parmigiano-reggiano cheese, freshly grated

Directions

1. 1

   Bring the chicken stock to a boil.

2. 2

   Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.

3. 3

   Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.

4. 4

   Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.