Orecchiette with Broccoli Rabe and Sausages
by Chef Jeff Nathan
of Abigael's

The faintly bitter flavor of broccoli rabe goes hand-in-hand with sausage. But that doesn't mean that you shouldn't substitute broccoli florets or the thin broccolini, if you wish. And be sure to use curved or twisty pasta (fusilli would be good) to catch the bits of vegetable in the sauce.

1 pound orecchiette pasta
1/3 cup olive oil
12 garlic cloves, thinly sliced
1/2 teaspoon hot red pepper flakes, or more to taste
1/2 pound veal, turkey, or Polish sausage, cut on the diagonal into 1/4-inch thick slices
1 pound broccoli rabe, well rinsed and coarsely chopped
1 teaspoon dried oregano
1/3 cup plus 1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes.

2. Meanwhile, make the sauce. Combine the oil, garlic, and red pepper flakes, in a large skillet. Cook over low heat, stirring often, just until the garlic begins to brown, about 3 minutes. Add the sausage and increase the heat to medium. Cook stirring occasionally, until the sausage heats through, about 3 minutes more. Stir in the broccoli rabe and oregano. Add 1/2 cup water and cover partially with the lid. Cook, stirring occasionally, until the broccoli rabe is barely tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper. Keep warm.

3. Drain the pasta and return to the pot. Add the broccoli rabe and mix well. Serve hot.

Dairy Variation
Omit the sausage and serve the pasta with lots of freshly grated Parmesan cheese.

Pareve Variation: Omit both the sausage and cheese.

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