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1
Warm 1 tablespoon of the olive oil in a large skillet over medium heat.
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2
Add the bread crumbs and stir to coat.
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3
Sprinkle with salt and cook, stirring often, until the crumbs are deep golden brown, about 10 minutes.
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4
Transfer to a plate and set aside.
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5
Bring a large pot of salted water to the boil over high heat.
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6
Add the broccoli rabe and cook until the stems are just tender, about 2 to 3 minutes.
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7
Using tongs or a wire-mesh skimmer, lift out the broccoli rabe into a sieve and cool it quickly under cold running water.
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8
Drain and squeeze gently to remove excess moisture.
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9
Chop coarsely and set aside.
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10
Add the pasta to the boiling water and cook, stirring occasionally, according to the package directions.
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11
Meanwhile, warm the remaining 4 tablespoons of olive oil over medium heat in the same skillet you used for the breadcrumbs.
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12
Add the sausage, garlic and red chile flakes and cook until the sausage is heated through, about 5 minutes.
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13
Add the broccoli rabe and cook about 2 minutes.
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14
Season with salt.
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15
When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta and return it to the pot.
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16
Add the sausage mixture and the cheese and stir and toss well over low heat to combine, adjusting the consistency with some of the cooking water, if needed.
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17
Divide the pasta evenly into warmed serving bowls, sprinkle with the toasted bread crumbs, and serve immediately.
