- ¾ cup olive oil
- 7 ounces Italian chicken sausage
- ½ cup sliced garlic
- ½ pound broccoli rabe, trimmed and cut into 2-inch pieces
- 3 cloves roasted garlic
- ¼ cup sun-dried tomatoes, julienned
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 cups chicken stock
- ½ teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- 12 ounces orecchiette, cooked al dente
- ¾ cup grated Romano cheese
- 2 tablespoons Toasted Bread Crumbs
- Preheat a large sauté pan over medium-high heat. Add the olive oil. When the oil is hot, add the sausage and brown, breaking up the sausage into quarter-size pieces as it cooks.
- Add the sliced garlic and sauté until it begins to pick up color. Add the broccoli rabe, roasted garlic, sun-dried tomatoes, 1 tablespoon of the basil, and 1/2 tablespoon of the parsley and sauté for about 2 minutes.
- Add the chicken stock and cook until the liquid has reduced by one-quarter. Finish the sauce with the remaining 1 tablespoon basil and 1/2 tablespoon parsley, the salt, and pepper.
- Add the cooked pasta and cheese to the pan and toss to coat. Serve in a medium serving bowl or on a deep platter, garnished with the toasted bread crumbs.