Step 1

Blanch The Broccoli Rabe: Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Cut away thicker tough stems of the broccoli rabe, leaving the tender stems, buds and leaves. Tear leaves into large pieces. Boil broccoli rabe for 2-3 minutes until it’s bright green and the stems are crisp-tender. Reserve one cup of the cooking water. Drain broccoli rabe in a colander and quickly plunge it into a bowl of ice water to stop the cooking process. When cold, drain and set aside.

Step 2

Make the Sauce: Heat 1/4 cup olive oil in a large heavy skillet over medium high heat. Add chopped garlic, 1/4 teaspoon crushed red pepper flakes, and sausages. Sauté, stirring often, until the sausages are cooked through and browned in spots.

Step 3

Add broccoli rabe to the sausage mixture, along with the cup of broccoli rabe water, 1/2 teaspoon salt and 1/4 teaspoon pepper or more, to taste. Turn heat to high and cook, stirring, until sauce is hot.

Step 4

Meanwhile, cook orecchiette pasta per package instructions, until al dente.

Step 5

Drain Orecchiette and return it to the pot. Add 1/3 of the sausage-broccoli rabe sauce. Toss over high heat. When combined and hot, remove from heat and mound onto a platter or divide among 4 bowls. Top with the rest of the sauce and a generous sprinkle of Pecorino cheese.