Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         broccoli rabe
   4      tablespoons   virgin olive oil
   3                    garlic cloves -- thinly sliced
     1/2  pound         hot Italian sausage -- sliced 1/8" rounds
   6      ounces        dry white wine
   1      pound         orecchiette pasta
   2      tablespoons   salt
     1/4  cup           finely-chopped Italian flat-leaf parsley
     1/2  cup           freshly-grated pecorino romano

Preparation:

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 14-inch sauté pan over medium heat, add the olive oil. Add the garlic and sauté 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 sauté 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. Comments: The original recipe title as listed is "Orecchiette With Hot Sausage, Broccoli Rabe And Pecorino Romano Cheese". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5648)