Step 1: Prep and Blanch the Broccoli Rabe

Fill a large bowl with ice and water and set it aside. Bring a large pot of heavily salted water to a rolling boil. While the water heats, prepare the broccoli rabe. Wash it thoroughly. Trim off the tough, thick bottom 1-2 inches of the stems and discard. Roughly chop the remaining stems and leaves into 2-inch pieces.

Once the water is boiling, add the chopped broccoli rabe. Cook for just 2-3 minutes. This is called blanching. It will turn the rapini a vibrant green, tenderize the stems, and remove just the right amount of sharp bitterness. Using a slotted spoon or spider strainer, immediately transfer the blanched broccoli rabe into the ice water bath. This shocks the greens, stopping the cooking process and locking in that beautiful color. Let it cool for a minute, then drain it very well, squeezing out as much excess water as possible with your hands. Set aside.

Step 2: Cook the Pasta and Potatoes

Return the same pot of water to a rolling boil (do not discard it; it’s now flavored with the rapini). Add the cubed potatoes to the boiling water and cook for 5 minutes.

After 5 minutes, add the orecchiette to the same pot with the potatoes. Stir well. Continue to cook according to the pasta’s package directions, until the pasta is al dente (firm to the bite) and the potatoes are tender.

Before draining, reserve at least 2 cups of the starchy pasta water. This is liquid gold and the key to creating the sauce. Drain the pasta and potatoes together in a colander.

Step 3: Brown the Sausage and Render the Fat

While the pasta and potatoes are cooking, heat a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage. Use a wooden spoon to break it up into small, bite-sized crumbles. Cook, stirring occasionally, for 8-10 minutes, until the sausage is well-browned and cooked through. Do not drain the fat! This rendered pork fat is packed with flavor.

Step 4: Build the Flavor Base

Add the thinly sliced garlic and the red pepper flakes to the skillet with the sausage and its rendered fat. Reduce the heat to medium-low. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Be very careful not to burn the garlic, or it will become bitter.

Step 5: Combine and Finish

Add the well-drained, blanched broccoli rabe to the skillet. Stir to coat it in the garlic-infused sausage fat. Cook for 2-3 minutes to heat it through.

Add the drained pasta and potatoes to the skillet. Pour in about 1 cup of the reserved, hot pasta water and 3/4 cup of the grated Pecorino Romano cheese. Using tongs, toss everything together vigorously for 1-2 minutes. The starchy pasta water will combine with the sausage fat and cheese to create a light, creamy, and glossy sauce that coats everything beautifully. If the pasta seems dry, add more reserved pasta water, a splash at a time, until it reaches your desired consistency.

Step 6: Serve

Turn off the heat. Taste and season with salt and pepper as needed (Pecorino and sausage are already salty, so you may not need much salt). Serve immediately in warm bowls, with a generous drizzle of good extra virgin olive oil and plenty of extra grated Pecorino Romano cheese on top.