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1
Prepare the orecchiette.
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2
Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long.
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3
Remove the large tough leaves, leaving just tender leaves and flower buds.
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4
Peel the thick, lower part of the stems by lifting strips from the stem end with a paring knife or vegetable peeler and drawing them up toward the bud area.
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5
A perfect peel is not necessary, but removing the peel does remove bitterness.
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6
Cut the stems into 1 1/2 to 2-inch lengths.
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7
Wash the broccoli thoroughly and dry it well, preferably in a salad spinner.
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8
Remove the casing from the sausage and crumble it.
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9
In a large skillet heat the olive oil over medium-high heat.
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10
Add the sausage meat and cook until the sausage is no longer pink, about 3 minutes.
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11
Add the crushed garlic and continue sauteing until the sausage is lightly browned, about 2 to 3 minutes.
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12
Meanwhile, bring 6 quarts of salted water to a boil.
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13
Drain the fat from the pan and add the remaining 4 tablespoons of olive oil.
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14
Add about half the broccoli rabe to the pan and toss it until it begins to wilt.
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15
Add more of the broccoli as that in the pan begins to wilt.
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16
When all the broccoli rabe has been added, cover the pan and steam the broccoli until wilted and bright green, about 4 minutes.
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17
Taste and season lightly with salt and red pepper flakes.
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18
Stir in the butter until melted, then add the stock and bring to a boil.
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19
Boil gently, uncovered, for several minutes more to reduce and concentrate the liquid.
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20
Again taste and correct the seasoning.
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21
Set the broccoli aside until the pasta is ready.
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22
Cook the orecchiette.
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23
Drain them well and return them to the pan over low heat.
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24
Add the broccoli rabe sauce and toss gently to blend.
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25
Taste carefully for seasoning, and remove from heat.
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26
Add half of the grated cheese and toss to blend.
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27
Transfer to a serving platter or individual bowls and sprinkle with the rest of the grated cheese.
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28
Serve immediately.
