• Skip this step if your broccoli rabe is washed and ready to use or frozen.

  Trim the thicker stems of 2 pounds broccoli rabe.

  Rinse the leaves and florets and chop them into smaller pieces.
  
• Heat 2 tablespoons extra virgin olive oil in a large skillet, add 2 cloves garlic (crushed) and 1 fresh red chili (finely chopped) and sauté for 1 minute.

  Add the broccoli rabe, ½ teaspoon salt, and ½ cup water, cover with a lid and simmer for 15 minutes or until tender.
  
• In the meantime, cook 12 ounces orecchiette pasta in a large pot with salted boiling water as per package instructions minus 1 minute.

  Then peel 2 plant-based sausages, break them into small bite-sized pieces and sauté them in a pan with 1 tablespoon olive oil and 1 clove crushed garlic for 5 minutes or until browned.

  Remove from the pan and set aside.
  
• In the same pan, toast ½ cup breadcrumbs with 1 tablespoon olive oil and 1 clove crushed garlic for two minutes, or until golden and crisp.
  
• Reserve 1 cup of pasta cooking water, drain the orecchiette, and add them to the broccoli rabe.

  Add ½ cup of reserve pasta water and finish cooking while tossing until the water is absorbed.

  You can add more extra virgin olive oil if you wish.
  

MAKE IT A MEAL

• Serve with plant-based sausage and toasted breadcrumbs on top.

  Optionally, add a squeeze of lemon.