Name: Orecchiette with Broccoli Rabe, Chilies and Lemon
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 bundles broccoli rabe, trimmed; Salt; 1/4 cup EVOO; 1 pound hot or sweet sausage; 1 pound orecchiette, little ears pasta; 4 large cloves garlic, sliced or chopped; 1 teaspoon fennel pollen; 1 teaspoon fennel seed; 2 red Fresno or red finger peppers, seeded, halved and thinly sliced or 1 to 2 teaspoons red chile flakes; The zest and juice of 1 lemon; 1 to 1 1/2 cups grated Pecorino Romano cheese

Directions

Heat a few inches of water in deep skillet to boil; prepare an ice bath in large bowl. Add broccoli rabe and salt to boiling water and cook 3 minutes. Drain and transfer to ice water. Drain again and dry.
In a large skillet over medium-high heat, add a drizzle of oil and the sausage. Crumble and brown sausage. Remove with a slotted spoon to a paper towel-lined plate.
Heat a large pot of water to boil for pasta and salt water once boiling. Add pasta and cook 1 minute shy of al dente. Reserve 3/4 cup starchy water and drain pasta.
Meanwhile, chop broccoli rabe into bite-sized pieces. Heat EVOO, 4 turns of the pan, over medium heat, add broccoli rabe and a pinch of salt and toss. Add garlic, fennel pollen and seed, chili peppers and zest of 1 lemon and stir and toss a minute or two.
Add the pasta to broccoli rabe along with a couple of handfuls of pecorino cheese and lemon juice. Toss the pasta 1 minute and use starchy water if the pasta gets dry. Serve pasta in shallow bowls with or without sausage on top.

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