Spicy Orecchiette with Italian Sausage & Sautéed Broccoli Rabe

Pair with a Zinfandel for a red or a Verdicchio for a white.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of heavily salted water to a boil. Cook the orecchiette until about a minute shy of al dente. Reserve ½ cup pasta water, then drain.

Step 2

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add your sausage (remember to remove from the casing!) in pieces; mash it up if that’s what you prefer. Cook until deeply browned and crispy—about 5 minutes.

Step 3

Stir in garlic and Fresno chili, cooking for 1 minute until fragrant. Add crushed red pepper flakes and Calabrian chili paste, letting them become fragrant in the oil—about 30 seconds.

Step 4

Add in a little more oil if you deem it necessary. Toss in the broccoli rabe and sauté for 3-4 minutes, stirring occasionally, until wilted and slightly charred. You can push your sausage to the side before adding if you feel it will get too crowded. Or—if you find the broccoli rabe too bitter at this stage—blanch it or boil it with your pasta for a milder flavor.

Step 5

Deglaze with white wine, scraping up browned bits, and let it reduce by half.

Step 6

Add the cooked pasta and reserved pasta water (as well as a little extra olive oil if you’re into it), tossing everything together. Simmer for 1-2 minutes, allowing the sauce to thicken and coat the pasta.

Step 7

Remove from heat and mix in lemon zest and Pecorino Romano. Garnish with extra red pepper flakes, Pecorino, and a drizzle of olive oil.