Method :

1. Bring a large pot of salted water to a boil.
2. Add the chopped broccoli rabe to the boiling water and blanch for 2 minutes. Remove with a slotted spoon and plunge into ice water to stop the cooking, then drain and set aside.
3. In the same boiling water, add the orecchiette and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Remove sausage from the skillet and set aside.
5. Reduce heat to medium, and add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
6. Add the blanched broccoli rabe to the skillet, season with salt and black pepper, and sauté for 2 minutes to warm through.
7. Return the sausage to the skillet along with the drained orecchiette. Pour in 1/4 cup of the reserved pasta water and toss everything together over medium heat for 1 to 2 minutes until a light sauce coats the pasta, adding more pasta water if needed.
8. Remove from heat, stir in the grated Pecorino Romano cheese, and serve immediately.

Why We Love This Recipe ?