Ingredients

Pasta

• 1½–2 lbs orecchiette
• Salt, for pasta water

Sausage & Greens

• 2 lbs Italian broccoli rabe sausage with Romano cheese
• Any Italian sausage can be substituted, including sweet, mild, or hot
• 3 bunches fresh broccoli rabe, trimmed and rough chopped

Aromatics

• 6–8 cloves garlic, thinly sliced
• 5–6 anchovy fillets
• 1–2 tsp red pepper flakes

Fats & Finish

• About 1 cup good extra virgin olive oil, used throughout
• Fresh cracked black pepper
• Extra Pecorino Romano, optional but recommended

Instructions

1. Brown the sausage.
   Heat a large Dutch oven or wide heavy skillet over medium-high heat. Add 2 tablespoons olive oil. Remove the sausage from the casing and place it in the pan in large chunks. Let it sit undisturbed for 3–4 minutes to build deep browning, then flip and break it into crumbles. Once fully browned, transfer to a bowl and leave the rendered fat in the pan. If the pan looks dry, add 1 more tablespoon olive oil.
2. Build the garlic and anchovy base.
   Lower the heat to medium. Add the anchovy fillets, sliced garlic, red pepper flakes, and 2 tablespoons olive oil. Cook gently for 60–90 seconds, stirring until the anchovies melt into the oil. Do not brown the garlic. Optional: add ¼ cup white wine and reduce slightly.
3. Cook the broccoli rabe.
   Add the chopped broccoli rabe directly to the pan with a big pinch of salt and 2–3 tablespoons olive oil. Toss and cook for 6–10 minutes until wilted, deep green, and lightly charred in spots. If the pan gets dry, add a splash of water and cover for 1–2 minutes to steam, then uncover and let the moisture cook off.
4. Cook the pasta.
   Bring a large pot of water to a boil and salt it heavily. Cook the orecchiette just shy of al dente. Before draining, reserve 1½ cups pasta water.
5. Combine and emulsify.
   Return the sausage to the pan with the broccoli rabe. Add the drained pasta directly to the skillet along with ½ cup pasta water, 2–3 tablespoons olive oil, and a generous amount of fresh cracked black pepper. Toss over medium heat for 2–3 minutes until the oil and starch emulsify into a glossy sauce. If needed, add more pasta water and a small drizzle of olive oil until the pasta is silky and coated.
6. Finish the dish.
   Turn off the heat and taste for seasoning. Finish with an extra drizzle of olive oil, more black pepper, and a light shower of Pecorino Romano. Serve immediately.