Steps

• Wash the broccoli rabe well, remove the harder parts, and keep the tender leaves and florets aside.

• Bring a pot of salted water to a boil and cook the broccoli rabe for about 5-7 minutes, until tender. Drain and set aside.

• Remove the casing from the sausages and crumble or cut them into pieces. In a large pan, heat a drizzle of extra virgin olive oil and add the slightly crushed garlic, anchovies, and fresh or dried chili pepper.

• Sauté the garlic, then add the sausages. Cook over medium-high heat until well browned and crispy.

• Cook the orecchiette al dente in the broccoli rabe water, salt to taste.

• When the orecchiette are almost ready, drain the pasta (keeping some cooking water) and transfer it to the pan with the sausage.

• Add the broccoli rabe and mix everything well for a few minutes, so that the flavors blend. If it seems too dry, add a little pasta cooking water.

• Once the orecchiette are well seasoned, serve them. You can finish the dish with a sprinkle of grated pecorino cheese and/or chili pepper if you like.

  Bon appétit
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