12ounces(340grams)orecchiette pasta+ 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt.
2plant-based sausages3.2oz/90 grams each + 1 tablespoon of olive oil, 1 clove of garlic, and 2 twists of black pepper.
½cupbreadcrumbs+ 1 tablespoon of olive oil and 1 clove of garlic.
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.