Italian Sausage and Broccoli Rabe

Ingredients

• 1 lb. Orecchiette
• 11/2 lb. Broccoli Rabe (or any bitter green)
• 1/2 lb. Mild Italian New York Style Sausage Links (remove from casing)
• 1/2 lb. Hot Italian New York Style Sausage Links (remove from casing)
• 4 Anchovy Fillets (chopped)
• 3 Garlic Cloves (crushed)
• 2 teaspoons Red Chile Pepper Flakes
• 2 tablespoons Plain Dried Bread Crumbs
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Butter
• Salt and Pepper to taste
• 1/4 cup Freshly Grated Pecorino Romano Cheese

Procedure

• Trim the ends of the broccoli rabe and cook in salted boiling water until tender, about 5 minutes.

• Drain and when cool enough to handle, coarsely chop and set aside.

• Bring a large pot of water to a boil.

• Add 1 tablespoon salt, and the pasta.

• Cook according to the package.

• Drain and set aside.

• While the pasta is cooking, put the sausage in 1/4 cup of water in a large skillet over medium-high heat.

• As the sausage cooks, break it up with a wooded spoon.

• Once all the water has evaporated let the sausage brown a little, then add another tablespoon of water and loosen any bits from the bottom of the pan with the spoon.

• Once all the water has evaporated, add the olive oil, anchovy, garlic and red pepper flakes, cook until the garlic begins to color and melts.

• Add the bread crumbs and stir quickly once or twice.

• Add the broccoli rabe and cook for another 2 to 5 minutes.

• Season with salt and pepper.

• Stir in the pasta, butter and  Romano Cheese.

• Serve at once.