Orecchiette With Broccoli Rabe And Sausage

• 1 cup chicken stock (or canned broth)
• 1 lb orecchiette
• 1/4 cup olive oil
• 3 garlic cloves, crushed (large)
• 1 1/2 lbs broccoli rabe, florets and tender stems only
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/2 lb sweet Italian sausage, cooked & crumbled
• 2 teaspoons unsalted butter
• 1/2 cup parmigiano-reggiano cheese, freshly grated

1. Bring the chicken stock to a boil.
2. Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
3. Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
4. Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

chicken stock, orecchiette, olive oil, garlic, broccoli rabe, red pepper, salt, sweet italian sausage, unsalted butter, parmigianoreggiano cheese

Taken from www.food.com/recipe/orecchiette-with-broccoli-rabe-and-sausage-328717 (may not work)