YOU’LL NEED
1 bunch broccoli rabe, bottom 1″ removed
10 oz orecchiette pasta
1⁄2 Tbsp olive oil
2 link sun cooked turkey or chicken sausage, casings removed
4 cloves garlic, minced
1⁄4 tsp red pepper flakes
3⁄4 cup low-sodium chicken stock
Salt and black pepper to taste
Pecorino Romano or Parmesan
HOW TO MAKE IT
Bring a large pot of salted water to a boil. Drop in the broccoli rabe and cook for 3 minutes.
Use tongs to remove the greens and the chop into 1⁄2″ pieces.
Return the water to a boil. Cook the pasta until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the sausage and cook for about 5 minutes, until lightly browned, then add the garlic and pepper flakes and sauté for another 3 minutes.
Stir in the chopped broccoli rabe and chicken stock and lower the heat to a simmer.
Season with salt and pepper.
Drain the pasta and toss immediately into the pan with the sausage and greens.
Toss the pasta (if the mix looks dry, use a bit of the pasta cooking water to loosen it up).
Serve immediately with freshly grated cheese.
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