Ingredients
1 pound orecchiette pasta
1 tablespoon olive oil
1 pound Italian sausage, casings removed
2 cloves garlic, finely chopped
2 cups low-sodium chicken broth
1/8 teaspoon crushed red pepper
1 bunch broccoli rabe, cut into 2inch pieces
4 tablespoons butter, cut into pieces
1 cup grated Parmesan (4 ounces)
Kosher salt and black pepper
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Directions
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Heat the oil in a large, deep skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.
Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly 1 to 2 minutes.
Toss the pasta with the sausage mixture and ¼ teaspoon of each salt and pepper.
