Italian Sausage and Broccoli Rabe Pasta

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 cup chopped onion
• 1 pound Italian sausage, hot or sweet (casing removed)
• Kosher salt
• 1/2 pound orecchiette (or other short chunky pasta such as rigatoni)
• 1/2 teaspoon crushed red pepper (or 1 teaspoon (extra spicy!))
• 2 finely chopped or grated garlic cloves
• 1/2 cup chicken broth (or pasta cooking water)
• 1 pound broccoli rabe
• 1/2 cup grated Parmesan cheese (or grated pecorino Romano, plus more for serving)

Instructions

1. 1

   Heat ¼ cup extra-virgin olive oil in a large (12-inch) deep sauté pan over medium heat. Add ½ cup chopped onion and a big pinch of salt — it helps release water and soften the onions faster. Cook, stirring, 2–3 minutes until softened.

2. 2

   Meanwhile, bring 4–5 quarts of water to a boil and salt generously. Cook ½ pound orecchiette until al dente. If you're using pasta water instead of chicken broth, scoop out ½ cup before you drain — it's easy to forget and you'll need it in step 4.

3. 3

   Increase the heat to medium-high. Add 1 pound Italian sausage, hot or sweet (with casings removed) to the pan, breaking it up with a spatula as it cooks. You want deep golden-brown edges, not just cooked through. This takes 5–7 minutes so don't rush it.

4. 4

   Stir in ½ teaspoon crushed red pepper and 2 finely chopped or grated garlic cloves and cook about 1 minute, until fragrant. Pour in ½ cup chicken broth or reserved pasta water. Pile the broccoli rabe on top — it will look like too much for the pan. It isn't. Cover and cook 5 minutes, until the rabe wilts down and turn bright, vibrant green.

5. 5

   Add the cooked pasta and ½ cup grated Parmesan cheese. Stir everything together over low heat until the sauce coats the pasta. Taste for salt and pepper before serving.