Orecchiette with Sausage and Broccoli Rabe

Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and blanch for 2-3 minutes until tender-crisp.

Using a strainer, remove the broccoli rabe from the water and set aside. Keep the water boiling.

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

While the pasta cooks, heat olive oil in a large skillet or sauté pan over medium-high heat. Add the anchovy fillet and cook, breaking it up with a spoon, until it dissolves into the oil.

Add the Italian sausage to the pan, breaking it into small pieces. Let it cook undisturbed for a few minutes to get a deep brown crust, then continue to cook until browned all over.

Add the sliced garlic and red pepper flakes to the pan and cook for about 30 seconds until fragrant.

Deglaze the pan with white wine, if using, scraping up any browned bits from the bottom. Let it reduce by about half.

Add the blanched broccoli rabe back to the skillet and sauté with the sausage for about 5 minutes.

Before draining the pasta, reserve about 1/4 cup of the starchy pasta water. Drain the pasta and add it to the skillet with the sausage and broccoli rabe.

Add the grated Parmesan cheese (if using) and the reserved pasta water to the skillet.

Toss everything together vigorously to emulsify the sauce, making it glossy and coating the pasta.

Remove from heat and finish with fresh lemon juice and zest. Toss to combine.

Serve immediately, garnished with extra Parmesan cheese and red pepper flakes if desired.