Orecchiette with Broccoli Rabe, Sausage, and Anchovy

Ingredients

• 400 g orecchiette
• 500 g broccoli rabe (rapini), roughly chopped
• 300 g Italian fennel sausage, casing removed
• 4 anchovy fillets in oil
• 4 cloves garlic, thinly sliced
• 1 tsp chilli flakes
• 4 tbsp extra-virgin olive oil
• 50 g Pecorino Romano or Parmigiano-Reggiano, grated
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. 1

   Bring a large pot of heavily salted water to a boil. Blanch the broccoli rabe for 2 minutes, scoop out with a spider strainer or slotted spoon, and set aside — keep the water boiling for the pasta.

2. 2

   In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the sausage meat and break into small pieces. Cook for 5–6 minutes until well browned. Remove and set aside.

3. 3

   Reduce heat to medium. Add remaining olive oil, anchovies, garlic, and chilli flakes to the same skillet. Cook, stirring until the anchovies have dissolved, about 2 minutes.

4. 4

   Add the broccoli rabe and toss to coat in the anchovy-garlic oil. Cook for 2 minutes.

5. 5

   Cook orecchiette in the blanching water until al dente. Reserve 200 ml pasta water and drain.

6. 6

   Add pasta, sausage, and half the pasta water to the skillet. Toss vigorously over medium heat for 2 minutes, adding more pasta water as needed.

7. 7

   Remove from heat, add lemon juice, and toss with the grated cheese. Serve immediately.