Orecchiette With Broccoli Rabe and Sausage

This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.

• Ready In: 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  cup  chicken stock (or canned broth)
• 1  lb  orecchiette
• 1⁄4 cup olive oil
• 3  garlic cloves, crushed (large)
• 1 1⁄2 lbs broccoli rabe, florets and tender stems only
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon salt
• 1⁄2 lb  sweet Italian sausage, cooked & crumbled
• 2  teaspoons unsalted butter
• 1⁄2 cup parmigiano-reggiano cheese, freshly grated

Directions

1. Bring the chicken stock to a boil.
2. Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
3. Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
4. Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.