Orecchiette with Sausage and Broccoli Rabe: Recipe

So many people like broccoli rabe but I have to eat it in small doses - when I've had it runs tha gammut from being perfectly cooked to very bitter. This recipe is so light - despite the existence of sausage - that it was just right for an early dinner. The kids asked about that "terrible smell" while the broccoli rabe was boiling and I lied and said it was (just plain) broccoli...but they bought it! The younger child complained about the dinner and wound up with plain pasta with butter and cheese but the older one ate the dish as made - though she pushed the broccoli rabe to the edges of her plate! Oh well, a mom can try!

Orecchiette with Broccoli Rabe and Sausage1 lb. "ear shaped" pasta


1 medium bunch, broccoli rabe
3 medium garlic cloves, crushed
3 tablespoons olive oil
3/4 lb sweet sausage meat - casings removed
1/2 cup pecorino-romano cheese

In a large pot, bring to a boil enough water for a pound of pasta. Wash and trim the broccoli rabe by trimming off most of the woodsy stems and splitting the stalks in half and then half again, lengthwise. Once the water boils, drop in the broccoli for about 1 minute. Using tongs or a large slotted spoon, remove the broccoli rabe to a strainer and keep the water boiling. Add the pasta to it and cook accordingto the directions on the box.

Meanwhile, in a large saute pan, heat the oil over medium high heat and add the sausage meat. Crumble it up with the back of a wooden spoon as it browns - about 5-7 minutes, stirring often. Add in the crushed garlic and lower the heat, continue to stir. When the pasta is nearly complete, spoon about 1 cup of the cooking liquid into the saute pan with the sausage meat and allow the liquid to boil.

Drain the pasta. Pour it back into the cooking pot and add the broccoli rabe and the sausage mixture. Stir well to incorporate and add in the cheese. Serve!