ORECCHIETTE PASTA WITH RABE & ITALIAN PROVOLONE SAUSAGE

Heat 4–5 tablespoons of olive oil in a large pan. Add the Italian provolone and rabe sausage and brown on both sides until halfway cooked. Remove, slice into 1-inch pieces, then return to the pan and sauté until fully cooked and golden brown. Remove and set aside.

Wash the broccoli rabe thoroughly and trim off the lower stems. Roughly chop into 1-inch pieces. Add to a large pot with water filled about 1/4 of the way up (do not season). Cook on high for about 10 minutes until dark green, tender, and wilted. Drain and set aside.

In the same pan used for the sausage, add a few more tablespoons of olive oil and the minced garlic. Add red chili flakes to taste and sauté for a couple of minutes until fragrant.

Add the cooked broccoli rabe into the pan. Season with garlic salt and cracked black pepper. Sauté for a few minutes, then add the sausage back into the mix and combine well.

Bring a large pot of salted water to a rapid boil. Add the orecchiette pasta and cook until al dente.

Add the pasta directly from the pot into the pan using a hand strainer, allowing some pasta water to mix in naturally. Toss everything together until well combined.

Fold in grated Pecorino Romano cheese, drizzle with extra olive oil, and finish with freshly grated sharp provolone on top.

Plate the dish and serve immediately. Full of flavor, spice, and cheesy goodness — this one’s a true Italian classic!