1 pound short pasta, such as orecchiette, campanelle, or mezze rigatoni
2 large bunches broccoli rabe, chopped into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet or spicy Italian sausage, casings removed
6 garlic cloves, crushed
Freshly ground black pepper
Red pepper flakes
Freshly grated Parmesan or pecorino cheese, for serving
Steps
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until a bit shy of al dente according to the package directions. Add the broccoli rabe 3 minutes before the pasta is done. When the pasta is al dente and the broccoli rabe is vibrant in color, drain.
Meanwhile, in a separate large pot, heat the olive oil over medium heat. When the oil is shimmering, add the sausage and garlic, and cook, breaking up the sausage with a wooden spoon until it is cooked through and the garlic is beginning to brown, about 6 minutes.
Add the pasta and broccoli rabe to the sausage. Season with a generous pinch each of salt, black pepper, and pepper flakes, plus a drizzle of olive oil to help everything come together. Remove the pot from the heat and serve with plenty of Parmesan alongside for sprinkling.
