Orecchiette with Broccoli Rabe and Sausage

Bring a large pot of salted water to a boil and cook the broccoli rabe for 3 minutes, then remove with a slotted spoon and set aside.

Add the orecchiette to the same boiling water and cook according to package directions until al dente.

Heat 1 tablespoon of oil in a large skillet over medium-high heat and toast the panko breadcrumbs until golden, then remove from the pan.

Add the remaining oil to the skillet and brown the sausage, breaking it into small pieces with a spoon until fully cooked.

Add the sliced garlic and red pepper flakes to the sausage, cooking for 1 minute until fragrant.

Add the blanched broccoli rabe to the skillet and sauté for 3 minutes.

Drain the pasta, reserving 150ml of the cooking water, and toss the pasta into the skillet with the sausage mixture.

Add a splash of the reserved pasta water and the Parmesan cheese, tossing vigorously to create a silky sauce that coats the noodles.

Serve immediately, topped with the toasted breadcrumbs.