Broccoli Rabe and Sausage With Orecchiette

• 1 bunch broccoli rabe
• 1/2 pound Italian sweet sausage
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 pound orecchiette pasta Freshly grated Italian pecorino romano

1. Rinse the broccoli rabe well and chop it in relatively small pieces.
2. Set it aside.
3. Remove the sausage from its casing and mash it.
4. Heat the oil in a large, heavy skillet.
5. Add the sausage and cook it, mashing and stirring it, until it loses its redness.
6. Add the garlic and saute another minute or two.
7. Add the broccoli rabe and sprinkle with a little salt.
8. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted.
9. Season with salt and pepper.
10. Cover the skillet and remove it from the heat.
11. Bring a large pot of salted water to a boil.
12. Add the orecchiette and cook until al dente, 8 to 10 minutes.
13. Drain very well and transfer to a warm serving bowl.
14. Reheat the contents of the skillet and spread over the orecchiette.
15. Toss, then serve with a dusting of pecorino.

broccoli rabe, italian sweet sausage, extravirgin olive oil, garlic, salt, romano

Taken from cooking.nytimes.com/recipes/5040 (may not work)