Orecchiette With Broccoli Rabe And Italian Sausage

• 8 ounces orecchiette pasta
• 8 ounces Italian-style sausages, casings removed
• 1 tablespoon olive oil
• 1 shallot, chopped
• 2 garlic cloves, minced
• 3 tablespoons sherry vinegar
• 1 bunch broccoli rabe, ends trimmed, chopped
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper
• Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large frying pan over medium-high heat, brown sausages in oil, stirring to break up, about 5 minutes. Add shallot and garlic and cook until fragrant, about 1 minute. Pour in vinegar and scrape pan to loosen browned bits. Add broccoli rabe, sprinkle with 1/4 teaspoon salt and the pepper, and cook, covered, until bright green and tender-crisp, about 2 minutes.
2. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot, then add sausage mixture. Add a little reserved water if pasta seems dry. Season with salt to taste and serve with Parmesan.
3. Use hot Italian sausages for a bit of kick, or stick with mild sausages and serve red chile flakes on the side so people can sprinkle on exactly as much as they want.

pasta, italianstyle sausages, olive oil, shallot, garlic, sherry vinegar, broccoli rabe, kosher salt, ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/orecchiette-broccoli-rabe-italian-sausage (may not work)