Orecchiette with Sausage and Broccoli Rabe

Method

1. Bring a large pot (6 to 8 quarts) of water to a boil and salt it generously.
2. Blanch the broccoli rabe in the boiling water for 2 minutes, then use tongs or a slotted spoon to transfer it to a bowl of ice water to stop the cooking; keep the pot of water boiling for the pasta.
3. Once the broccoli rabe is cool, drain well, squeeze out excess water, and roughly chop.
4. Add the orecchiette to the same boiling water and cook according to package directions until al dente, stirring occasionally.
5. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the sausage and cook, breaking it into small crumbles with a spoon, for 7 to 8 minutes until browned and cooked through with no pink remaining.
7. Reduce heat to medium, push the sausage to one side, and add the remaining 2 tablespoons oil, garlic, and red pepper flakes to the empty side of the pan. Cook for 1 minute until fragrant.
8. Add the chopped broccoli rabe to the skillet and toss everything together, cooking for 2 to 3 minutes until heated through.
9. Reserve 1 cup pasta water, then drain the orecchiette.
10. Add the drained pasta to the skillet and toss over medium heat for 1 to 2 minutes, adding reserved pasta water a splash at a time, until everything is well combined and lightly saucy, not dry.
11. Remove from heat and stir in the Pecorino, salt, and black pepper, tossing until the cheese melts slightly and coats the pasta.
12. Divide among 4 bowls and top with extra Pecorino before serving.