Orecchiette pasta with rapini and sausage

Ingredients:

• 0.5 tsp red pepper flakes, or to taste
• Shaved Parmesan, for serving
• 3 tablespoons extra-virgin olive oil
• 450 g sweet Italian sausage
• 900 g rapini, stems removed
• 450 g orecchiette pasta (ears)
• 4 cloves garlic, thinly sliced

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, turning occasionally, until browned, about 10 minutes. Transfer the sausage to a plate and discard the rendered fat in the skillet.
2. Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and the rabe and cook, uncovered, until the rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer to a colander with tongs (reserve the boiling water) and rinse under cold running water. Cut into bite-sized pieces and set aside.
3. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 12 minutes. Meanwhile, heat the rendered fat in a skillet over medium heat. Add the garlic and cook, stirring frequently, until golden brown, about 5 minutes. Add the broccoli rabe, red pepper flakes, and 1.5 teaspoons of salt; increase the heat to medium-high and cook, stirring constantly, until the broccoli rabe is heated through and tender, about 5 minutes.
4. Slice the sausage into 0.5 cm thick coins, add to the pan and stir well, cook until the sausage is heated through, about 5 more minutes.
5. Drain the pasta in a colander in the sink, discarding 1/4 cup of the cooking water. Stir the pasta and cooking liquid into the pan with the rapini. Transfer the pasta to a serving platter or divide among plates, sprinkle with Parmesan cheese, and serve.