Orecchiette with Broccoli Rabe

• 1/4 teaspoon kosher salt, plus more for pasta pot
• 1 pound orecchiette
• 6 garlic cloves, sliced
• 5 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, removed from casing
• 1/4 teaspoon peperoncino flakes
• 2 bunches broccoli rabe, trimmed, chopped into 1-inch pieces
• 1 cup grated Pecorino Romano

1. Bring a large pot of salted water to boil for pasta.
2. Plop the orecchiette into the boiling water, and cook until al dente.
3. Cook the garlic in 3 tablespoons olive oil in a large skillet over medium heat.
4. Once the garlic is sizzling, crumble in the sausage, and cook, breaking up the clumps with the back of a wooden spoon, until browned, about 3 minutes.
5. Season with the peperoncino.
6. Add the broccoli rabe, and season with the salt and the remaining 2 tablespoons olive oil.
7. Toss to coat the broccoli with the oil.
8. Pour in 1 cup pasta water, then cover and cook until broccoli rabe is tender, about 15 minutes.
9. When the broccoli rabe is tender, uncover, add 1 more cup pasta water, and bring to a boil.
10. When the orecchiette is al dente, scoop the pasta from the water and add to the sauce.
11. Toss to coat the pasta with the sauce.
12. Remove from heat, sprinkle with the Pecorino Romano, and toss.
13. Serve immediately.

kosher salt, orecchiette, garlic, extravirgin olive oil, italian sausage, peperoncino flakes, broccoli rabe, romano

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-broccoli-rabe-385289 (may not work)