Orecchiette Pasta with Turkey Sausage and Broccoli Rabe (Rabini)

This is a classic Italian "no-sauce" pasta.  Light, hearty, and spicy.  Orchiette pasta can be hard to find, so I've found medium shells make a good substitute.  Broccoli rabe (rabini) can be bitter, so use regular broccoli for milder flavor.  Serves 4, but recipe can be doubled for more servings.

Ingredients:

2 bunches broccoli rabe (substitute regular brocolli)
1 pound orecchiette pasta (substitute medium shells)
3 tablespoons olive oil
1 lb Italian turkey sausage, casings removed
3 garlic cloves, minced
2 tsp dried crushed red pepper flakes
1/4 cup grated Parmesan cheese

 

Directions:

1) If using broccoli rabe, just cut the stems off.  If using regular broccoli, cut the heads in to small florets.  Cook the broccoli in a large pot of boiling, salted water until tender, but crisp (approx 1 minute.)  Use a slotted spoon or fry net to transfer the broccoli to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

2) Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spatula or spoon until browned and juices form (approx. 11 minutes.) Add the garlic and red pepper flakes, and saute until fragrant (approx. 2 minutes.)

Strain broccoli from ice water when cooled ans set aside.  When the reserved cooking water is boiling, add the pasta and cook until tender but still firm to the bite, stirring occasionally (approx. 8 minutes.)  Strain water.

3) Add broccoli to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.  Garnish with more Parmesan if desired.