Orecchiette with Sausage and Broccoli Rabe

Instructions

1. Bring a large pot of generously salted water to a boil.

2. Add the broccoli rabe and blanch for 2 minutes, until bright green. Scoop it into a colander with a slotted spoon and keep the water boiling.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8 to 10 minutes, breaking it into small pieces, until browned and cooked through to 160 degrees F.

4. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.

5. Meanwhile, add the orecchiette to the boiling water and cook until 1 minute shy of al dente.

6. Add the broccoli rabe to the skillet with the remaining 1 tablespoon oil and a pinch of salt and saute for 2 to 3 minutes, until tender.

7. Pour in the broth, scraping up the browned bits, and simmer for 2 minutes.

8. Reserve 1 cup pasta water, drain the orecchiette and add it to the skillet with the butter and 1/2 cup pasta water. Toss over medium heat for 2 minutes, until the liquid turns into a light, glossy sauce.

9. Remove from the heat, stir in the Pecorino and lemon zest and adjust with more pasta water or salt. Serve with extra cheese.

Test kitchen tips

• If broccoli rabe is too bitter for your family, use broccolini, which needs just 1 minute of blanching.
• Leftovers keep for 3 days; reheat in a skillet with a splash of broth to revive the sauce.
• Crumbled chicken sausage is a lighter swap and works with the same timing, cooked to 165 degrees F.

Nutrition per serving

Calories

780

Protein

34g

Carbs

88g

Fat

32g

Fiber

6g

Sugar

4g

Sodium

1020mg

Nutrition values are estimates calculated per serving. See our disclaimer.