Prep 10 mins
Cook 40 mins
This pasta dish is from the Last Supper Club in San Francisco. Orecchiette means "little ears" and this pasta is sturdy enough to support the hearty sauce. If you are unable to find orecchiette you can use Farfalle.
- 3 tablespoons salt
- 1 1⁄2 lbs broccoli rabe, coarsely chopped (3 bunches)
- 10 ounces orecchiette (preferably Rustichella brand)
- 1 lb hot Italian sausage link (3 links)
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1 1⁄2 ounces finely grated pecorino romano cheese (I use Asiago cheese)
- 1⁄2 lemon
- 1 1⁄2 tablespoons very crunchy toasted breadcrumbs (optional)
- Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
- Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
- Split the sausages lengthwise down the middle and remove from their casings.
- Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
- Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
- Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.