Directions:

1) Add salt to boiling water and cook orecchiette al dente according to package directions. Set aside.

2) Heat 2 tbsp. olive oil in a large skillet. Brown sausage over medium heat.

3) Add remaining olive oil (4 tbsp.), diced garlic and onion, and red pepper flakes to taste.

4) Blanch broccoli rabe to remove bitter notes. To blanch, place broccoli in boiling water for about 2 minutes, or until bright green and barely tender, then place into cold water with ice.

5) Add blanched broccoli rabe and to skillet and sauté until the tender-crisp.

6) Stir in 3 tablespoons of butter then simmer for a few minutes on reduced heat.  

7) Add white wine and chicken broth to skillet and simmer on reduced heat.

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8) Add the sausage and broccoli  mixture to orecchiette. Toss with half the Pecorino Romano cheese.

9) Transfer to a serving platter, and sprinkle remaining Pecorino Romano cheese over the pasta mixture. Enjoy!

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