Fresno Chili Orecchiette
2 Tbsp. ENZO Organic Extra Virgin Olive Oil - Bold
8 oz Hot or sweet Italian sausage, casings removed
6 Garlic cloves, minced
¼ Tsp. Red pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1½-inch pieces
Salt and pepper
1 lb. fresh or dried Orecchiette
2 oz Pecornio Romano, grated (1 cup)
Optional: 2 Tbsp. of Fresno Chili Crush Olive Oil, for finishing
Heat extra virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into rough ½-inch pieces with wooden spoon, until lightly browned, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; set aside.
Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli rabe and 1 tablespoon salt and cook, stirring often, until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli rabe to skillet with sausage mixture.
Return water to boil, add pasta, and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add sausage–broccoli rabe mixture, Pecorino, and ⅓ cup reserved cooking water and toss to combine. Adjust consistency with remaining ⅔ cup reserved cooking water as needed. Season with salt and pepper to taste.