Orecchiette Sausage and Broccoli Rabe

FOR THE PASTA:

1. Start the water heating for the pasta while you prepare the sausage and broccoli rabe. Fill a large pot with water and bring to a boil over high heat. Once the water is boiling, add a generous pinch of kosher salt to season it.

FOR THE SAUSAGE AND SUN DRIED TOMATOES:

1. Place a large 12" skillet over a medium high heat for 45 seconds to a minute until the pan is hot. Add the olive oil and when it slicks across the pan, add the sausage to brown. Break apart the meat with the back of a wooden spoon until it's crumbled and browned.
2. Transfer the sausage to a bowl, leaving the rendered fat in the pan.
3. Add the mushrooms and crushed red pepper flakes (if using). Saute, stirring occasionally until the mushrooms give up their liquid and begin to brown, about 5-6 minutes.
4. Add the sausage back to the pan and stir in the sun dried tomatoes and 1 tablespoon of oil from the sun dried tomato jar. Cook for 1-2 minutes to heat through then add the the wine, reduce the heat to a simmer and cook until the wine has reduced by half.

COOK THE PASTA AND BROCCOLI RABE:

1. Add the pasta to the boiling water and cook until it's 2 minutes before al dente according to the package directions. Add the chopped broccoli rabe to the orecchiette and blanch for 1 to 2 minutes or until just tender and bright green.
2. Do not drain the pasta through a colander. Instead, use a kitchen spider or slotted spoon to transfer the pasta and broccoli rabe to the pan with the sausage. Stir in the butter and reserved pasta water 1/4 cup at a time until the pasta is saucy but not liquidy.
3. Top with parmesan cheese and serve.