Orecchiette with Sausage and Broccoli Rabe

Directions

• To blanch the broccoli rabe, fill a large bowl with ice water and set it aside. Bring a large pot of salted water to a boil. Cut away a couple of inches from the thicker, tougher stems of the broccoli rabe, leaving the tender stems, buds, and leaves. Cut or pull the leaves off the stems, then tear them into large pieces. Boil broccoli rabe for 2-3 minutes until it's bright green and the stems are crisp-tender. IMPORTANT: Reserve one cup of the cooking water. Drain the broccoli rabe in a colander and plunge it into ice water to stop the cooking process. When cool, drain and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, red pepper flakes, and sausages and sauté, stirring often, until the sausages are cooked through and browned in spots.
• Add the broccoli rabe to the skillet, along with the cup of broccoli rabe water, ½ teaspoon salt, and ¼ teaspoon black pepper. Turn the heat to high and cook, stirring, until the sauce is hot.
• Cook the orecchiette one or two minutes less than the package instructions. Cook the Orecchiette in the saucepan until al dente to incorporate the flavors.
• When combined and hot, remove from the heat and place onto a platter or into individual bowls. Top with remaining sauce and a generous sprinkle of Parmigiano.