sausage & broccoli rabe with orecchiette

Sausage & Broccoli Rabe Orecchiette

3 tablespoons extra virgin olive oil

8 ounces hot or sweet Italian sausage, casing removed

3 garlic cloves, minced

½ yellow onion, minced

1 teaspoon red chili flakes

½ cup dry white wine

1 large bunch broccoli rabe, ends trimmed and stalks chopped

16 ounces dried orecchiette

1 cup Parmigiano Reggiano, finely grated + more for serving

In a large sauté pan, heat the oil on medium low heat. Add the garic and onion and cook until translucent, about 3 minutes. Add the sausage and break into pieces. Increase heat to medium and cook until browned. And the chili flakes and mix to combine.

Pour in the wine and cook until reduced by half.

Boil 8 cups of water and add the broccoli rabe. Cook for 1 minute and remove the broccoli. Add the pasta to the boiling water and cook for 10 minutes or as package directs.

Add the broccoli rabe to the sausage mixture and mix to combine.

Drain the pasta, reserving 1 cup of cooking water.

Throw the pasta in the sauté pan and add the cheese. Add ¼ cup of the pasta water and mix to combine.

Serve with fresh Parm grated on top.