Orecchiette Pasta

½ pound / 225 grams orecchiette pasta or any other textured short pasta

½ pound / 225 grams Italian sausage, casings removed, pick into 1-inch small clumps

3 tablespoons extra-virgin olive oil

3 large garlic cloves, finely sliced

2 handfuls cherry tomatoes, halved

1 large bunch broccoli rabe, roughly chopped

1 handful pitted and drained kalamata olives, roughly chopped

1 pinch crushed red pepper flakes

2 handfuls parmigiano reggiano cheese, grated / shreeded

coarse kosher salt

In a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering.

Add the Italian sausage pieces and cook over moderately high heat, turning once, until browned and cooked through, about 6-8 minutes depending on size.

Using a slotted spoon, transfer the sausage to a plate.

Meanwhile, in a large pot of boiling salted water, cook the broccoli rabe quickly for 1 minute and transfer using a slotted spoon to a paper towel to drain the water.

In the same boiling water, cook also the pasta until al dente (read cooking instructions on Pasta package you use).

Drain the pasta, reserving 1/2 cup of the cooking water.

Add 1 tablespoons olive oil to the skillet along with the sliced garlic, and cook for 1 minute then add the cherry tomato halves and crushed red pepper; cook over moderately high heat for 1 more minute.

Add the reserved pasta cooking water and cook over moderate heat, scraping up any browned bits and crushing the tomatoes, until the liquid is reduced by half and the tomatoes are nearly broken down, about 4 minutes. Then season with salt.

Add the pasta to the skillet along with the Italian sausage, kalamata olives, broccoli rabe and the remaining 1 tablespoon of olive oil and cook, stirring, until the pasta is evenly coated, about 1 minute.

Remove from the heat, transfer to bowls and top with freshly grated parmigiano reggiano.