Orecchiette With Broccoli Rabe and Spicy Sausage

Ingredients

• 3 tablespoons salt
• 1 1/2 lbs broccoli rabe, coarsely chopped (3 bunches)
• 10 ounces orecchiette (preferably Rustichella brand)
• 1 lb hot Italian sausage link (3 links)
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 1/2 ounces finely grated pecorino romano cheese (I use Asiago cheese)
• 1/2 lemon
• 1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)

Directions

1. 1

   Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.

2. 2

   Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.

3. 3

   Split the sausages lengthwise down the middle and remove from their casings.

4. 4

   Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.

5. 5

   Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.

6. 6

   Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.