You want to start a large pot of water put on to boil with a palmful of salt. This way you can drop your pasta once your broccoli rabe and sausage are ready. The orecchetti is the last thing you add in this dish.
Next heat some olive oil in your pan. Remove your sausage from the casing and roll into balls or cut into chunks, totally up to you. I used sweet sausage here, though I myself do not eat sausage for the fear of "chunkers". You want to cook the sausage until it is browned on both sides. It doesn't have to be cooked through, just browned on both sides.
Next chop up your broccoli rabe into bite sized pieces. As you can see in photo I used the stems as well. Broccoli rabe can be bitter if you don't cook it long enough. Some blanch it before they cook it with the oil and garlic. I did not blanch it this time, I sauteed it in the pan until it was a bit softer than al dente.
Carefully slice the garlic and toss into the oil. If you would like a little heat add some red pepper flakes. Once you can smell the garlic toss in your chopped broccoli rabe. You want to saute this until it is cooked to your liking, I prefer it just past al dente. You want to drop your pasta when you have about 10 minutes left on your broccoli rabe. When the pasta is done toss it with the sausage and broccoli rabe. You may want to add a splash of the pasta cooking water. Salt and pepper.
INGREDIENTS
1/2 lb of Orecchetti
1 bunch of broccoli rabe
2 links of sausage
2 cloves of garlic sliced
1/2-1 teaspoon of red pepper flakes
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