crushed by hand or with a potato masher into rough ½-
inch chunks
1 stem fresh basil (optional)
Kosher salt
1 pound orecchiete or other small cupped pasta such as
shells, or penne
Grated Parmigiano-Reggiano for serving
Heat 2 tablespoons of the olive oil in a large saucepan
over high heat until lightly smoking. Add the sausage
and cook, breaking it up with a wooden spoon or potato
masher, until no longer pink, about 5 minutes. Add the
broccoli rabe and cook, stirring frequently, until wilted,
about 3 minutes. Transfer to a large bowl and set aside.
- Add the remaining 2 tablespoons olive oil and the butter
to the saucepan and heat over medium-high heat until the
butter has melted and the foaming subsides. Add the
onion and cook, stirring frequently, until softened but not
browned, about 3 minutes. Add the garlic, oregano, and
pepper flakes and cook, stirring, until fragrant, about 1
minute. Add the tomatoes, with their juice, and the basil,
if using. Return the sausage and broccoli rabe to the pan
and bring to a boil over high heat, then reduce to a
simmer and cook, stirring occasionally, until the broccoli
rabe is completely tender, about 30 minutes; top it up
with a little water as necessary to keep the sauce from
becoming too thick. Season to taste with salt and keep
warm while you cook the pasta. - Place the pasta in a large pot and cover with hot water.
Add a large pinch of salt and bring to a boil over high