- 1 pound broccoli rabe, stems trimmed and large leaves removed
- 4 tablespoons Bertolli ® Classico™ Olive Oil, divided
- 3 cloves garlic, chopped
- 8 ounces bulk Italian sausage, removed from casings and crumbled
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 cup dry white wine or chicken broth
- 1 cup chicken broth
- 1 (16 ounce) package orechiette pasta, cooked and drained
- 1/2 cup shaved pecorino cheese
- Fill 6-quart saucepot with water and a pinch of baking soda (to avoid discoloration) and bring to a boil over high heat. Add broccoli rabe and cook 5 minutes or until tender. Drain and coarsely chop; set aside.
- Heat 2 tablespoons Bertolli(R) Classico(TM) Olive Oil in 12-inch deep skillet over medium-high heat and cook garlic with sausage, stirring occasionally, 5 minutes or until sausage is done. Stir in broccoli rabe, red pepper flakes, wine, broth and remaining Olive Oil. Bring to a boil over high heat and cook 5 minutes or until liquid is reduced by 1/3. Stir in orecchiette and heat through. Garnish with cheese. Season, if desired, with salt and pepper.