Orecchiette With Spicy Turkey Sausage And Broccoli Rabe

• 3/4 pound broccoli rabe (rapini)
• 2 quarts water
• 1 3/4 cups (6 ounces) uncooked orecchiette (
• 1/2 pound hot turkey Italian sausage
• Cooking spray
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 pint grape tomatoes, halved
• 2 tablespoons grated fresh Parmesan cheese

1. Thinly slice green leaves of broccoli rabe, and cut stems into 2-inch pieces.
2. Bring 2 quarts water to a boil in a Dutch oven. Add pasta; cook 6 minutes. Add broccoli rabe leaves and stems; cook 5 minutes or until tender.
3. While pasta and broccoli rabe cook, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes or until tender. Add sausage; cook 7 minutes or until browned, stirring to crumble. Add broth and next 3 ingredients; bring to a boil. Drain pasta and broccoli rabe; stir hot cooked pasta, broccoli rabe, and tomatoes into sausage mixture; cook 1 minute or until thoroughly heated. Sprinkle with cheese; toss well.
4. Orecchiette (oh-ray-kee-EHT-tay), a pasta originally from the Puglia region, is named for its resemblance to "little ears."

broccoli rabe, water, orecchiette, sausage, cooking spray, onion, garlic, chicken broth, red pepper, freshly ground black pepper, salt, grape tomatoes, parmesan cheese

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