Orecchiette with Sausage and Broccoli Rabe

• 3/4 cup olive oil
• 7 ounces Italian chicken sausage
• 1/2 cup sliced garlic
• 1/2 pound broccoli rabe, trimmed and cut into 2-inch pieces
• 3 cloves roasted garlic
• 1/4 cup sun-dried tomatoes, julienned
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 cups chicken stock
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cracked black pepper
• 12 ounces orecchiette, cooked al dente
• 3/4 cup grated Romano cheese
• 2 tablespoons Toasted Bread Crumbs

1. Preheat a large saute pan over medium-high heat.
2. Add the olive oil.
3. When the oil is hot, add the sausage and brown, breaking up the sausage into quarter-size pieces as it cooks.
4. Add the sliced garlic and saute until it begins to pick up color.
5. Add the broccoli rabe, roasted garlic, sun-dried tomatoes, 1 tablespoon of the basil, and 1/2 tablespoon of the parsley and saute for about 2 minutes.
6. Add the chicken stock and cook until the liquid has reduced by one-quarter.
7. Finish the sauce with the remaining 1 tablespoon basil and 1/2 tablespoon parsley, the salt, and pepper.
8. Add the cooked pasta and cheese to the pan and toss to coat.
9. Serve in a medium serving bowl or on a deep platter, garnished with the toasted bread crumbs.

olive oil, italian chicken sausage, garlic, broccoli rabe, garlic, tomatoes, fresh basil, parsley, chicken stock, kosher salt, cracked black pepper, orecchiette, romano cheese, bread crumbs

Taken from www.cookstr.com/recipes/orecchiette-with-sausage-and-broccoli-rabe (may not work)