Pasta With Italian Sausage & Broccoli Rabe

How to Make

• Step 1: In a medium bowl, combine the sausage with ⅓ cup water. Stir with a fork until well combined; set aside.

• Step 2: In a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the orecchiette, then cook, stirring occasionally, for 5 minutes; the pasta should be tender at the edges but still quite firm at the center.

• Step 3: Drain in a colander set in a large heat-safe bowl; reserve the cooking water and pasta separately.

• Step 4: In a 12-inch skillet over medium, heat 1 tablespoon of oil and the garlic cloves. Cook, stirring, until the garlic begins to brown, about 2 minutes.

• Step 5: Remove and discard the garlic, then add the sausage. Cook over medium-high, stirring occasionally and breaking the meat into small pieces, until the sausage is no longer pink and begins to brown, about 3 minutes.

• Step 6: Add the fennel seeds, pepper flakes, half of the broccoli rabe and ½ cup of the reserved cooking water, then stir to combine. Cover and cook, stirring occasionally, until the rabe is just tender, about 3 minutes.

• Step 7: Stir in another 1½ cups of the reserved cooking water, the remaining broccoli rabe and the pasta, then bring to a simmer. Cover and cook, stirring occasionally, until the rabe is tender and the pasta is al dente, another 3 to 5 minutes, adding more cooking water as needed so the sauce clings to the pasta.

• Step 8: Turn off heat, stir in the Parmesan and the remaining 1 tablespoon oil, then taste and season with salt and black pepper. Serve with additional Parmesan and oil.

• Tip: Don't skip mixing water into the sausage. The water loosens the sausage, making it easier to break into pieces while cooking so that it's more evenly distributed in the finished dish.

• NOTE: Adding the broccoli rabe in two stages gives the dish textural interest, as some pieces will be fully tender and almost saucy, white others retain a bit of bite. To crush the fennel seeds, pulse a few times in a spice or coffee grinder or use a mortar and pestle. Once everything is in the skillet, the pan will be filled to the brim; the easiest way to stir is with two spatulas and a gentle tossing motion.