A simple, delicious and very quick meal. You can add sausage or have it without meat. Orecchiette (ear in Italian) is a one of my favorite pasta shapes. This literally comes together in about 30 minutes. Broccoli rabe is a slightly bitter green that is a staple in Italian cuisine. Here’s how to make it:

Orecchiette and broccoli rabe

1 bunch broccoli rabe (wash and trim the tough stems)

1/2 lb orecchiette

2 cloves garlic smashed

pinch crushed red pepper flakes

grated parmigiano or pecorino romano cheese

pasta water (about 1 cup)

olive oil

If using sausage 1 lb loose Italian sausage (sweet or spicy) Optional

Wash and trim broccoli rabe, add to a large skillet or pot of boiling water. Cover and let boil for approximately 5 minutes (until the stems soften) Drain and lay on paper towels to dry.

Bring large pot of water to a boil, add enough salt so that it tastes like the sea. Add the orecchiette and cook according to package directions (al dente). Reserve about a cup of the pasta water

In large skillet heat some olive oil, crush the garlic and add to the oil along with the crushed red pepper flakes. Chop the broccoli rabe and add to the skillet, add a pinch of salt. Saute until it is cooked through, add the pasta and some of the pasta water, enough so it isn’t dry . Remove from heat, add some grated cheese and serve.

If you want to use sausage. Saute the sausage until browned, remove with a slotted spoon and set aside. Saute the broccoli rabe in the oil from the sausage, you can add a little olive oil if necessary. Then add the pasta and sausage.

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