Recipe - Orecchiette With Sausage Broccoli Rabe And Pecorino-Romano

1 pound Broccoli rabe
4 tablespoon Virgin olive oil
3 Garlic cloves; thinly cut or sliced up
One half pound Hot Italian sausage; cut or sliced up
1/8" rounds
6 ounce Dry white wine
1 pound Orecchiette pasta
2 tablespoon Salt
One fourth cup Finelychopped Italian
flatleaf parsley
One half cup Freshlygrated Pecorino
Romano

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Remove the
thick stems from the broccoli rabe and rinse well. Drop the broccoli into
the boiling water and cook for 2 to 3 minutes, just until tender. Remove
the broccoli rabe with a slotted spoon into an ice bath, to refresh the
greens. Drain the broccoli rabe and set aside. (Keep the pot of water
boiling for the pasta.) In a large 12 to 14inch saute pan over medium
heat, add the olive oil. Add the garlic and saute until light brown, about
1 minute. Add the sausage rounds and cook stirring occasionally, until the
sausage is cooked through, about 8 to 10 minutes. Drain off the excess fat.
Add the white wine and simmer for 2 minutes longer. Set aside. Place the
pasta in the boiling water and cook until tender yet al dente, about 10 to
12 minutes. Drain the pasta in a colander over the sink. Toss the pasta
into the saute pan with the sausage. Add the broccoli rabe and grated
cheese, toss together and heat for about 2 minutes, until well mixed and
uniformly heated. Pour into a warm serving dish and serve. This recipe
yields 4