Step 1

Bring a large pot of water to a boil; add 2 tablespoons salt. Add the orecchiette pasta and cook until al dente.

Step 2

Meanwhile, heat 1/2 cup of the olive oil in a large sauté pan over high heat, then add the hot and sweet sausage and cook, stirring to break up the meat, until cooked through, about 10 minutes. Remove the sausage with a slotted spoon and set aside.

Step 3

Deglaze the pan with the white wine and scrape up brown bits from the bottom, cooking until the wine has reduced by half, about 5 minutes.

Step 4

Lower the heat to medium and add 1/2 cup olive oil. Add the chile flakes and cook for 30 seconds. Add the garlic and cook over medium-high heat, stirring, until softened, about 5 minutes. Add the broccoli rabe and the final 1/2 cup olive oil. Season with 2 teaspoons salt and add 1 cup of water. Cook, stirring constantly, until the broccoli rabe is tender, 5 to 7 minutes. Snip the broccoli rabe into small pieces using kitchen scissors. Add the cooked sausage back into the pan, mix evenly with the broccoli rabe and stir.

Step 5

A few minutes before the orecchiette is cooked, ladle in 1 cup of the pasta water to the sausage and broccoli pan, raise the temperature and stir to make a sauce.

Step 6

When the pasta is cooked to al dente, drain into a colander and sprinkle over half the pecorino and Parmesan, reserving the rest for garnish. Grind over freshly ground black pepper and shake.

Step 7

Add the pasta to the pot with the sausage and broccoli rabe and stir over medium-high heat. Sprinkle over the remaining cheeses and serve piping hot.