A wonderful combination of sweet, fragrant Italian sausage with the earthy, lightly bitter Broccoli Rabe, combined with 'little ears' pasta orecchiette - a light, bright simple pasta dish.
Bring a large pan of salted water to a boil. Halfway through making the sauce (below) start cooking the pasta. Cook to the packet instructions.
To make the sauce
Heat the oil over a medium heat in a large, deep frying pan (that you have a lid for) until just hot.
Add the onion and garlic and fry gently for 2-3 minutes until soft. Add the sausage meat and using the back of a wooden spoon break up into small pieces as it fries. Cook for about 3-4 minutes until cooked through.
Add salt & pepper and then add the wine. Let it sizzle for 30 seconds before tipping in all the broccoli rabe. Stir briefly then put on the lid and cook gently for 5 minutes to soften the broccoli.
Remove the lid and stir in the chicken stock and cook for another 2-3 minutes. Stir in the Parmigiano Reggiano and remove from the heat.
When your pasta is cooked, drain, retaining a little of the cooking liquid. Tip the cooked pasta into the pan and stir well. If it looks a little dry, add a spoonful or two of the cooking liquid.
Divide into bowls (you decide how many – I say 2 but normal people may say 3-4!). Sprinkle with more Parmigiano Reggiano and that’s it! Enjoy!