Ingredients
Scale
- 1 pound orecchiette pasta
- 1 bunch broccoli rabe (rinsed and roughly chopped)
- 1 tablespoon olive oil
- 1 pound mild Italian chicken {or pork} sausage (removed from casing)
- 2 cloves of garlic (minced or grated)
- 2 tablespoons butter
- 1/3 cup Italian cheese blend of your choice (plus extra for sprinkling)
- Red pepper flakes for sprinkling (if desired)
- Juice from 1/2 a lemon
Instructions
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions or desired doneness. {Mine took about 12 minutes.} When the pasta is cooked, scoop it out with a slotted spoon into a bowl while you cook the broccoli rabe.
- Bring the pasta water back up to a rolling boil add the broccoli rabe. Cook for about 1-2 minutes until the leaves have wilted down. Drain, saving about 2-3 tablespoons of the pasta water, and set aside.
- Meanwhile, heat a tablespoon of olive oil in a large pan over medium-high heat. Add sausage (removed from casings), and break up with a wooden spoon or a potato masher. Cook for 4-5 minutes or until no longer pink. Add minced garlic and cook for another minute, then add blanched broccoli rabe to the pan and saute for another 2-3 minutes or until heated through.
- Add the cooked pasta to the pan, along with the butter. Toss everything to combine.
- Add cheese and a few tablespoons of pasta water and mix until the cheese is melted and the pasta is coated.
- Before serving, squeeze some fresh lemon juice over top of the pasta and sprinkle with red pepper flakes and extra cheese if desired. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main