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1
In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes.
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2
Using a slotted spoon, transfer the broccoli rabe to a colander; save the pot of boiling water to cook the pasta.
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3
When the broccoli rabe is cool enough to handle, squeeze dry and coarsely chop it.
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4
In a large, deep skillet, heat 1 tablespoon of the olive oil.
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5
Prick the sausages with a knife.
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6
Add them to the skillet, cover and cook over moderate heat, turning once, until cooked through, about 8 minutes.
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7
Transfer the sausages to a plate, let cool then coarsely chop.
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8
Add the remaining 2 tablespoons of olive oil to the skillet along with the garlic and shallots and cook over moderately low heat, stirring occasionally, until softened, about 4 minutes.
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9
Add the wine and simmer over moderate heat until reduced to 2 tablespoons, about 3 minutes.
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10
Stir in the broccoli rabe and sausage and season with salt and pepper.
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11
Cook the orecchiette in the reserved pot of boiling water until al dente.
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12
Just before draining, measure out 1 cup of the cooking water.
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13
Transfer the pasta to the skillet and toss.
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14
Remove the skillet from the heat.
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15
Add the cream and Fontina to the pasta and gradually add the reserved pasta cooking water, stirring, until a creamy sauce forms.
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16
Season with salt and pepper and serve right away.
