Ingredients
1 pound Italian turkey sausage—removed from casings
1/4 cup freshly grated Pecorino Romano cheese
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1/8 Orecchiette with Broccoli Rabe and Sausage
1 pound broccoli rabe, washed, hollow or coarse stems discarded, and coarsely chopped
1/2 tsp. red pepper flakes
1/2 cup freshly grated Pecorino Romano cheese
12 oz. orecchiette
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Preparation
Heat 2 tbls. oil in skillet over medium-high heat. Add turkey sausage and brown, stirring occasionally and breaking into bite-size pieces—approximately 7 minutes. Remove sausage from skillet, cover with foil and keep warm.
Return skillet to stove. Add 1/4 cup oil, garlic and red pepper flakes. Keep burner on warm while pasta cooks.
Cook pasta in large pot of rapidly boiling salted water, stirring occasionally for 8 minutes. Add broccoli rabe and cook until orecchiette is al dente, about 3 minutes. Drain, reserving 2/3 cup pasta water. Return pasta and broccoli rabe to pot, add sausage, cooking water, oil mixture and cheeses. Toss to combine over low heat for 2 minutes. Season to taste with salt and pepper and serve hot.
Serves 4
