Name: Orecchiette with Broccoli Rabe and Italian Sausage for Two
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces sweet Italian sausage , casings removed; 3 garlic cloves , minced; 1 anchovy fillet , rinsed, patted dry, and minced; 1 teaspoon all-purpose flour; ¼ teaspoon red pepper flakes; ¾ cup chicken broth; 8 ounces broccoli rabe , trimmed and cut into 1½-inch pieces; Salt; 6 ounces (1¾ cups) orecchiette; ¼ cup grated Pecorino Romano cheese , plus extra for serving

Why This Recipe Works

We wanted to create a version of one popular dish that features orecchiette paired with bitter broccoli rabe and sweet Italian sausage—and we wanted just enough to yield a comforting yet elegant dinner for two. Boiling the broccoli rabe allowed the stalks to become tender without overcooking the florets—and as a bonus, we were able to use the richly flavored water to cook the pasta. Browning the sausage provided a good flavor base for the sauce. Chicken broth plus garlic and red pepper flakes contributed a rich backbone, and just one minced anchovy fillet deepened the overall flavor of the dish. A little flour thickened our sauce to the proper luxurious consistency.

Before You Begin

Other pasta shapes can be substituted for the orecchiette; however, their cup measurements may vary. Don't confuse broccoli rabe with broccoli or broccolini; broccoli rabe is a member of the turnip family and has a peppery bite. Chicory or turnip greens can be substituted for the broccoli rabe.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until browned and crispy, 5 to 7 minutes.

Stir in garlic, anchovy, flour, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened, about 1 minute. Remove from heat and cover to keep warm.

Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli rabe and 1 tablespoon salt and cook, stirring often, until broccoli rabe turns bright green, about 2 minutes. Using slotted spoon, transfer broccoli rabe to paper towel–lined plate.

Return pot of water to boil. Add pasta and cook, stirring often, until al dente.

Reserve ½ cup cooking water, then drain pasta and return it to pot. Return sausage mixture to simmer. Add sausage mixture, broccoli rabe, and Pecorino to pasta and toss to combine. Adjust consistency with reserved cooking water as needed and season with salt to taste. Serve, passing extra Pecorino separately.