Sausage and Broccoli Rabe Orecchiette with Lemon Pangrattato

Steps

1. Bring a large pot of water to a boil and add the salt. Meanwhile, toast the panko with 1 tbsp olive oil in a large skillet over medium heat, stirring, 3–4 minutes until golden. Transfer to a bowl, stir in the lemon zest and a pinch of salt.
2. Drop the broccoli rabe into the boiling water and blanch 2 minutes, until bright green. Scoop it out with a slotted spoon into a colander, leaving the water boiling.
3. Add the orecchiette to the same water and cook 1 minute less than the package directs.
4. While the pasta cooks, heat the remaining 2 tbsp oil in the skillet over medium-high heat. Add the sausage and cook 6–7 minutes, breaking it into small pieces, until browned and crisp in places.
5. Lower the heat to medium, add the garlic and red pepper flakes and cook 1 minute, until the garlic is golden. Add the broccoli rabe and toss 2 minutes.
6. Reserve 1 cup pasta water, then drain the pasta and add it to the skillet with the butter and 1/2 cup pasta water. Toss over medium heat for 1–2 minutes, adding the pecorino a handful at a time and more water as needed, until a glossy sauce coats the pasta.
7. Stir in 1 tbsp lemon juice, taste for salt, and serve topped with the lemon pangrattato and extra pecorino.

Kitchen tip

Broccoli rabe is meant to be pleasantly bitter; blanching tames it and sets the color. If it is too strong for your crowd, use broccolini instead and blanch only 1 minute. Add the pecorino off the heat or at a low simmer; too-hot pecorino clumps into strings. The pangrattato keeps for a week in a jar and makes any bowl of pasta, roasted vegetables or soup feel restaurant-finished.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.