Ingredients:

  • 12 oz (340 g) orecchiette pasta
  • 1 large bunch broccoli rabe (cime di rapa), about 10–12 oz (280–340 g) — trimmed and leaves/stems separated (or 12 oz / 340 g regular broccoli florets)
  • 1 lb (450 g) chicken sausage (mild or fennel-spiced; about 4 links) — casings removed if using bulk, or sliced into ½-inch coins
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced (or minced)
  • ½–1 tsp (1–2 g) crushed red pepper flakes, to taste
  • ½ cup (120 ml) dry white wine or low-sodium chicken stock (optional, for deglaze)
  • 1 cup (240 ml) reserved pasta cooking water (approx.; scoop before draining)
  • Zest and juice of 1 small lemon (zest optional but recommended)
  • ½ cup (50 g) freshly grated Pecorino Romano or Parmesan, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30 ml) extra-virgin olive oil or more for finishing (optional)
  • 2 tbsp (30 g) toasted breadcrumbs or chopped toasted almonds (optional garnish)
  • Fresh parsley or basil, chopped, for garnish (optional)

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Trim broccoli rabe, cutting off tough lower stems and halving long stems; separate small leaves.
  2. Blanch broccoli rabe in boiling water 1–3 minutes until bright green and tender-crisp. Use a slotted spoon to transfer greens to an ice bath to stop cooking; reserve pot water for pasta. Drain and roughly chop; set aside.
  3. Return reserved pot of water to a full boil. Add orecchiette and cook until just shy of al dente (follow package, usually 9–12 minutes). Reserve 1 cup (240 ml) pasta water before draining. Drain pasta; do not rinse.
  4. While pasta boils, heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Remove casings and crumble sausage or add sliced coins; sauté until nicely browned and cooked through (~6–8 minutes). Remove excess fat if necessary, leaving browned bits in the pan.
  5. Lower heat to medium. Add remaining oil, sliced garlic and crushed red pepper to the skillet; sauté until fragrant and garlic is just golden (30–60 seconds). Deglaze pan with white wine or stock, scraping browned bits; let reduce 1–2 minutes.
  6. Add blanched, chopped broccoli rabe to the pan and toss to warm through 1–2 minutes.
  7. Add drained orecchiette to the skillet along with ½ cup (120 ml) reserved pasta water, lemon zest and juice, and half the grated cheese. Toss vigorously (use tongs) to coat the pasta, adding more pasta water as needed to create a silky sauce that clings to the pasta; emulsify with cheese and pasta water.
  8. Taste and adjust salt, pepper, and red pepper flakes. Plate and finish with remaining cheese, chopped parsley, a drizzle of olive oil, and toasted breadcrumbs or almonds if using. Serve immediately.