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Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe) Recipe
Ingredients (10)
- Kosher salt
- 3 tablespoons (45ml) extra-virgin olive oil, plus extra for drizzling
- 9 ounces (255g) sweet or hot Italian sausage (about 3 links), removed from casing
- 3 garlic cloves (15g), minced
- 1 to 2 anchovy fillets (optional, see note)
- 1/2 teaspoon red pepper flakes
- 1/2 cup (120ml) dry white wine
- 1 pound (450g; about 2 small bunches) broccoli rabe (rapini), ends trimmed, leaves picked and separated from stalks with florets
- 12 ounces (340g) dried orecchiette
- 1 1/2 ounces (45g) finely grated Pecorino Romano, divided
Directions
Learn how to make this recipe at Serious Eats