Bring a large pot of liberally salted water to a boil.
Meanwhile, wash and chop your broccoli raab, chopping into approximately 3/4 inch pieces.
When your water reaches a rolling boil, dump in the broccoli raab. Cook until tender. Start the sausage cooking as the broccoli raab cooks.
Remove casing from the sausage and discard.
Cook the sausage over medium heat, in a heavy-bottomed pot, e.g, a Le Creuset enameled cast iron pot. Break up the...
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Bring a large pot of liberally salted water to a boil.
Meanwhile, wash and chop your broccoli raab, chopping into approximately 3/4 inch pieces.
When your water reaches a rolling boil, dump in the broccoli raab. Cook until tender. Start the sausage cooking as the broccoli raab cooks.
Remove casing from the sausage and discard.
Cook the sausage over medium heat, in a heavy-bottomed pot, e.g, a Le Creuset enameled cast iron pot. Break up the sausage into pieces with a wooden spatula, as it cooks. Cook till done.
When the broccoli raab is very tender, fish it out with a netted spoon, and place in the pot with the sausage. Cook over medium heat, breaking up the raab as much as you can. You want the raab to be falling apart by the time you add your pasta.
Let the water reach a boil again, and then add the orechiette. Cook for about 5-8 minutes, but still very firm. It will cook more in the sausage pot.
Transfer the pasta to the sausage and broccoli raab pot, stirring constantly over medium heat. Gradually add the chicken stock, to create a sauce to hold the pasta and broccoli together. When the pasta is cooked, at the grated parmigiano, salt and pepper to taste, and serve in shallow bowls.
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