4 tablespoons of extra virgin olive oil
1 cup of plum tomatoes seeded and chopped into small cubes- drain excess liquid
4 Italian sweet sausages removed from casings and crumbled
½- ¾ teaspoon of red chili flakes
3 ½ tablespoons of fresh garlic thru a press
¼ cup of aged freshly grated Romano cheese
¼ cup aged freshly grated Parmesan cheese
6 cups washed broccoli Rabe- cut off stems, chop into 2 inch pieces
3 tablespoons of Kosher salt
1-2 tablespoons of flat leaf parsley chopped
fresh ground pepper and salt
Bring 4 -6 quarts of water with 3 tablespoons of salt to a boil
Blanch broccoli rabe 2-3 minutes(turns a dark green) and remove with a strainer spoon from boiling water. Retain water for cooking pasta
Add orecchiette to water and set timer (reserve ¼ cup of pasta water before draining)
Heat a large 12 inch sauté pan to medium
Add half of olive oil and garlic. Cook sausage 4-5 minutes while breaking apart meat
Lower heat to simmer
Drain orecchiette (reserve some liquid)
Add in rabe in with sausage and stir
Add in orecchiette, water, chili flakes, remaining garlic and stir for 2-3 minutes
Add cheese, olive oil, tomatoes and parsley.
Salt and pepper to taste, drizzle remaining olive oil before serving
Toss , serve with extra cheese and chili flakes
Tip: Orchiette is a distinctly shaped pasta that resembles a small flying saucer and lends itself to holding sauce and bits of meat. Sometimes difficult to locate, so try Italian specialty markets. You may substitute another type of pasta such as penne.