Orecchiette W/Cannellini, Broccoli Rabe & Sausage

• 3/4 lb. orecchiette ("little ears") pasta
• 1 19-oz can cannellini
• 1 1/2 pounds hot Italian sausage or chorizo, casings removed
• 1 1/2 pounds (usually 1 big bunch) broccoli rabe, cleaned and chopped into 1 1/2 inch pieces
• 4 garlic cloves
• Pinch of pepperoncini (red pepper flakes)
• 2 cups beef broth
• 1 15-oz can whole San Marzano tomatoes or 1/2 cup really good jarred marinara
• 3 T good olive oil
• Freshly grated Parmesan

1. In a large saucepan, boil pasta for about 5-6 minutes. You want it very al dente (it'll finish cooking in the preparation below)
2. Heat 2 T of the olive oil in a non-stick skillet. Crush 3 garlic cloves into pan and add red pepper flakes, stirring until garlic is golden and both give off an aroma. Crumble sausage into pan and saute about 2-3 minutes. Remove sausage with slotted spoon and keep warm in a dish or bowl nearby. Crush 1 more garlic clove. Add chopped broccoli rabe to pan, stir to coat with oil and pan juices, then pour in beef broth until partially submerged. Partially cover and let broccoli rabe braise for about 5 minutes or so (you want it cooked but not too soft).
3. Break up canned tomatoes with your fingers and add to pan with sausage and pasta and stir together. Cook, partially covered until liquid in pan reduces a little (you want it a little brothy but not swimming in soup). Just before serving, drizzle remaining T olive oil, salt and pepper to taste and grate Parmesan over dish (serve with additional cheese).

orecchiette, cannellini, chorizo, broccoli rabe, garlic, pepperoncini, beef broth, tomatoes, t, parmesan

Taken from www.epicurious.com/recipes/member/views/orecchiette-w-cannellini-broccoli-rabe-sausage-1200356 (may not work)