Minimally Invasive

olive oil
1 chicken sausage (I bought sausages seasoned with apple and sage)
1 bunch broccoli rabe, thick stems removed, leaves chopped
2 large garlic cloves, thinly sliced
2 tablespoons tomato paste
1 tablespoon sun-dried tomatoes packed in olive oil, chopped
red pepper flakes
chicken stock
1/2 lb. orecchiette (use less if you want the emphasis to be on the sauce)
salt
grated parmesan

In a cold skillet, put two tablespoons of olive oil and garlic. Turn stove to medium heat and cook garlic until it’s fragrant and just beginning to turn amber. Remove casing from sausage and crumble into the oil and garlic, and cook until browned. Make a hot spot at the edge of the pan and cook tomato paste there for about 30 seconds, until it begins to caramelize, then mix with sausage and garlic and cook for a couple of minutes. Add broccoli rabe, sundried tomatoes, red pepper flakes, and a splash of chicken stock and cook, stirring occasionally, until broccoli rabe wilts.

Boil orecchiette in salted water until nearly al dente. Add pasta to the pot with the sauce, along with a ladle of the pasta water, and cook until pasta reaches al dente stage, or the texture you like. Garnish with as much parmesan as your conscience will allow.

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