Orecchiette with Sausage and Broccoli Rabe

By tulawdog

Ingredients

• cup grated Pecorino Romano cheese, plus extra for serving:
• 1 pound orecchiette pasta
• 1/2 pound broccoli rabe, washed, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 1/2 pound hot Italian sausage, crumbled
• 1 large garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 red bell pepper, stemmed and seeded, diced
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt, or to taste

Preparation

Step 1

Cook pasta in a large pot of salted, boiling water until al dente; drain and set aside.
While the pasta is cooking, bring another large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 1" pieces.
Heat one tablespoon olive oil in a skillet over medium heat. Add crumbled sausage to the skillet. Sauté over medium heat until golden brown and cooked through. Transfer sausage to a plate lined with a paper towel.
Pour off all but one tablespoon of accumulated oil in the skillet. Add garlic and crushed red pepper flakes. Sauté until fragrant, 30 seconds. Add red bell pepper, broccolil rabe, pepper and salt. Sauté one minute. Add sausage and cook until heated through.
Remove skillet from heat. Add cooked pasta and cheese to the skillet; toss to combine. Serve with additional grated cheese on the side.