Orecchiette with Sausage and Broccoli Rabe

Orecchiette with sausage and broccoli rabe is originally from Puglia, the heel of the boot that is Italy. In it, orecchiette pasta (“little ears” in Italian) act like little catcher’s mitts that hold onto the chunky Italian sausage and broccoli rabe sauce. Dried orecchiette are available at well stocked grocery stores and Italian markets. Use another small cup-shaped pasta like cavatelli or conchiglie (medium shells) if you can’t find orecchiette.

Ingredients:

• 8 ounces sweet Italian sausage, casing removed
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 pinch red chile flakes
• 1 bunch (12 to 14 ounces) broccoli rabe, tough ends trimmed, cut into 1 1/2 inch pieces
• 12 ounces (3 1/2 cups) dry orecchiette pasta
• 1/2 cup freshly grated Pecorino Romano cheese
• Freshly ground black pepper