Oricchiette e Broccoli Rabe 1 cup EVOO 3 lbs Italian Sausage (preferably Borrelli’s everything Sausage) 1 medium white onion sliced 8 cloves garlic diced 2 bunches (1 lb) Broccoli Rabe, bottom 2 inches of stems removed 1 Tablespoon Crushed Red Pepper flakes 1 cup good white wine 1 lb oricchiette pasta 4 cups low sodium chicken broth Juice of ½ a lemon 1 cup grated Parmigiano Reggiano Salt and pepper to taste ¼ cup High Quality Olive Oil for finishing Put a large pasta pan filled three quarters of the way up with water on the stove on high heat. This will be the pan to cook the oricchiette. While this is heating start the sauce in the skillet. When the water comes to boil, add two tablespoons salt. In a large skillet fry the sausage links on medium heat until browned on all sides. Removed the links and set aside to later. Remove the excess fat from the skillet, leaving some men for frying. Increase the heat to medium-high and add the garlic and onion slices. Use a wooden spoon to help pick up the browned bits stuck to the bottom of the pan. Add the broccoli Rabe, salt, pepper and red pepper. Toss the rabe to coat evenly with the oil. After frying about three minutes, deglaze with the white wine. After one minute add the chicken stock and bring to a simmer. Slice the sausage into half-inch thick circles at an angle and add back to the pan. Squeeze in the lemon juice. Cover and reduce to low heat and simmer until the Rabes are tender (about 8 minutes) For perfect timing, add the oricchiette to the boiling salted water right after you put the cover on the skillet with the rabe and sausage. The pasta should be cooked Al dente at the same time the rabes are done. Drain the oricchiette, shaking the excess water and add to the skillet and with the Rabe and sausage. Toss well to coat and cook for 2 minutes, check for seasoning. At the last minute, add Parmigiano cheese and finishing olive oil and toss. Serve in a wide bowl a bit soupy, topped with a little extra cheese, and a drizzle of High Quality extra virgin olive oil. Yield: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes Ease of preparation: easy