Recipe: 👇
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-1 pound of broccoli
-5 large garlic cloves, peeled and finely chopped
-¼ teaspoon crushed red pepper flakes (or Calabrian chilis)
-1 pound Italian sausage, (3-4) a mix of sweet and hot, to your taste, casings removed, cut or chopped into bite-size pieces.
-chicken stock
-1 pound of orecchiette
-pecorino cheese
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(Instructions)
-To blanch the broccoli rabe, fill a large bowl with ice water and set it aside. Bring a large pot of salted water to a boil. Cut away a couple of inches of the thicker tough stems of the broccoli rabe, leaving the tender stems, buds and leaves. Cut or pull the leaves off the stems and tear the leaves into large pieces. Boil broccoli rabe for 2-3 minutes until it's bright green and the stems are crisp-tender.
-To make the pan sauce, heat olive oil in a large heavy skillet over medium high heat. Add garlic, red pepper flakes and sausage, stirring often, until the sausages are cooked through and browned in spots.
-Add the broccoli rabe to the skillet, along with the cup of chicken stock. (Scrape the bits off the pan with the stock)
-add pecorino cheese and some pasta water. Add pasta and mix.
-plate and top with more cheese and I had some chili paste on the top. Enjoy!😉

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