Ingredients

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Directions

Cut the
broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly
boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6
minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse

the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to
finish draining.
Meanwhile, cook the pasta in a large pot of boiling water according to package directions
until al dente.
While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic
and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is
golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water
into pan with sausage.
When the pasta is cooked, drain it and place back in pot you cooked it in and season with
salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust
seasonings. Serve immediately.
If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated
pecorino Romano or parmesan cheese.