Orecchiette with Broccoli Rabe and Sausage (Orecchiette con Rapini e Salsiccia)

Serves 4

Orecchiette means “ear’ and this little pasta looks like one. It’s a bite-size pasta, and a bit thicker making it chewy like a dumpling. They take a little longer to cook, but they’re very easy to work with. The cup shape holds the pasta well. If you aren’t a fan of bitter vegetables, you can substitute broccoli for the broccoli rabe.

Ingredients:

1/3 cup extra-virgin olive oil

1 Tbs. sea salt plus 1 teaspoon

2 to 3 cups broccoli rabe, trimmed and chopped

1 pound dried orecchiette * note cook time will be less for fresh pasta.

2 lb. Italian sausage, sweet or hot, or a combination, casing removed

3 large garlic cloves, minced

1 teaspoon red pepper flakes

2 cloves, 1/2 teaspoon of fennel seeds , crushed

1 cup grated Pecorino Romano or Parmigiano-Reggiano cheese

Preparation:

Bring a stock pot three-fourths full of water to a rolling boil and add the 1 tablespoon. salt. Add the broccoli rabe and cook, testing often, until the stems are just tender, 2 to 3 minutes. Using tongs or a wire-mesh skimmer, lift out the broccoli rabe run it under cold running water in a colander. Set aside.

Add the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente, according to the package directions, you are using fresh pasta, orecchiette will float to the top, about 5-8 minutes.

In a fry pan over medium-low heat, warm the olive oil. Add the sausage, garlic and red pepper flakes and cook, stirring and breaking up the sausage meat with a wooden spoon, until the sausage is browned, about 7 minutes. Add the broccoli rabe and stir to combine with the sausage. Cook until the broccoli rabe is hot throughout, about 2 minutes.

When the pasta is ready, scoop it into the sausage and broccoli rabe with a slotted spoon or a spider skimmer,  keep on heat combine, add remainder of the salt 1 teaspoon. Use some of the pasta water if the mixture seems dry. Serve warm with plenty of grated cheese.