Orecchiette With Broccoli Di Rape And Sausages

• 1/2 pound sweet italian suasage
• 2 pounds broccoli di rape
• 2 tablespoons coarse salt
• 1 pound orecchiette pasta
• 1/4 cup olive oil
• 3 large cloves garlic, crushed
• 1/4 teaspoon hot pepper flakes
• 2 teaspoons butter (optional)
• 1 cup chicken stock
• 1/3 cup pecorino romano cheese and more for use at table

1. Prick the sausage with a fork then grill or broil the sausage in advance. When cooled, slice and set a side.
2. The choice parts of broccoli di rape are the slender green florets, there fore clip off the large stems, remove the tough upper leaves and if the main stem is tough peel it with a standard potato peeler. Wash in plenty of cold water and drain.
3. In a large pot bring 6 quarts of water to a boil, with the coarse salt added. When the water boils, add the orecchiiette and cook until just done.
4. In a large deep heavy skillet with a fitted lid, heat the olive oil, add the garlic and saute, uncovered, until golden about 2 minutes.
5. Add the broccoli di rape, salt to taste, pepper flakes cover and cook 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock and cook over high heat, uncovered about 3 minutes, until the liquids are slightly reduced.
6. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the pecorino romano cheese, toss again serve immediately and distribute the remaining cheese over the pasta.

sweet italian suasage, broccoli di rape, coarse salt, pasta, olive oil, garlic, hot pepper, butter, chicken stock, pecorino romano cheese

Taken from www.epicurious.com/recipes/member/views/orecchiette-with-broccoli-di-rape-and-sausages-50011866 (may not work)