|Ingredients:||3 tbsp salt
1 1/2 pounds Broccoli-Rabe (about 2-3 bunches) Coarsely chopped
10 ounces Orecchiette pasta
1 lb hot Italian sausage (3 links)
2tbsp olive oil
1 cup chicken stock
1 1/2 ounces finely grated Romano cheese
1/2 lemon (squeezed)
1 1/2 tbsp crunchy bread crumbs
add salt to large pot of boiling water, boil Broccoli-Rabe for about 6 minutes or until soft.
remove Broccoli-Rabe with a slotted spoon (keep the water).
Bring same pot of water back to boil, add Orecchiette, cook for 10 minutes or until just under done.
Drain, reserving 2 cups of the water.
Heat oil in a large pan or skillet over medium heat. Add and cook sausage, breaking it up as much as possible.
Add Broccoli-Rabe (you may need to transfer the sausage and Broccoli-Rabe to a large non-stick pot) and continue
cooking until the Broccoli-Rabe starts to breakdown into a thick sauce like texture.
Add chicken stock and Orecchiette. Finish cooking the pasta with the Broccoli-Rabe, keep stirring so it won't stick.
add some of the reserved water if needed.
Before serving, fold in the Romano cheese, a few squeezes of lemon and bread crumbs