Easy Italian Recipes

 MAKES 4-6 servings

- 1/3 cup (3 fI oz/80 ml) plus 1 tablespoon extra-virgin olive oil
- 1/2 cup (2 oz/60 g) plain fine dried bread crumbs
- Sea salt
- 1 1/2 Ib (750 g) broccoli rabe, trimmed
- 1 Ib (500 g) dried orecchiette
- 1/2 Ib (250 g) Italian sweet fennel sausages, casings discarded and meat coarsely chopped
- 4 large cloves garlic, minced Pinch of red pepper flakes
- 1/2 cup (2 oz /60 g) pecorino romano or Parmigiano-Reggiano cheese

Broccoli rabe, also known as rapini and cime di rapa, has a pleasantly bitter flavor that is an appealing contrast to the sweet pork sausages in the scuce. As you toss, both ingredients become trapped in the holiows of the ear-shaped pasta, making every bite wonderfully flavorful. Prepare this dish in cool-weather months, when broccoli rabe is in season.

In a frying pan over medium-low heat, warm the 1 tablespoon olive oil. Add the bread crumbs and stir to coat them with the oil. Season lightly with salt and cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. Pour onto a plate and set aside to cool.
Bring a large pot three-fourths full of water to a rolling boil and add 2 tablespoons salt. Add the broccoli rabe and cook, testing often, until the stems are just tender, 2-3 minutes. Using tongs or a wire-mesh skimmer, lift out the broccoli rabe into a sieve and cool it quickly under cold running water. Drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.
Add the orecchiette to the boiling water, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Meanwhile, warm the remaining olive oil in the frying pan over medium-low heat. Add the sausage, garlic, and red pepper flakes and cook, stirring and breaking up the sausage meat with a wooden spoon, until the sausage is browned, about 7 minutes. Add the broccoli rabe and stir to combine with the sausage. Cook until the broccoli rabe is hot throughout, about 2 minutes. Season to taste with salt.
When the orecchiette is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta and return it to the pot. Add the sausage mixture and the cheese and stir and toss well over low heat to combine, adjusting the consistency with some of the cooking water if needed.
Divide among warmed plates, top each portion with a sprinkle of the toasted bread crumbs, and serve at once. Pass the remaining bread crumbs at the table.

Buon appetito!