Orrecchietee with Broccoli Di Rape & Sausages
( YIELD: 4 SERVINGS )

I N G R E D I E N T S
Sweet Italian sausage	1/2 lb.
Broccoli di rape	2 lbs.
Coarse salt	2 tbsp.
Orrecchiette pasta	1 lb.
Grated Fulvi Pecorino Romano	1/3 cups
Large garlic cloves, crushed	3
Hot pepper flakes	1/4 tsp.
Butter (optional)	2 tsp.
Chicken stock	1 cup
Olive oil	1/4 cup

1	Prick the sausage with a fork then grill or broil the sausage in advance. When cooled, slice and set aside.
2	The choice parts of broccoli di rape are the slender green florets; therefore, clip off the large stems, remove the tough upper leaves, and, if the main stem is tough, peel it with a standard potato peeler. Wash in plenty of cold water and drain.
3	In a large pot, bring 6 quarts of water to a boil, with the coarse salt added. When the water boils, add the orrecchiette and cook until just done.
4	In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic and saute uncovered until golden, about 2 minutes.
5	Add the broccoli di rape, salt to taste, add pepper flakes, cover and cook 5 minutes stirring occasionally. Stir in the sausage, add the butter and chicken stock, and cook over high heat uncovered about 3 minutes until the liquids are slightly reduced.
6	Add the drained pasta to the sauce and toss gently. Sprinkle 1/2 of the Fulvi Pecorino Romano cheese, toss again, add the remaining cheese and serve immediately.