orecchiette with (fake) sausage and broccolini? 

Okay, okay, we were supposed to use broccoli rabe for the traditional recipe, but broccolini is the wimp version that has no bitterness and we took the easy route to our satisfaction in an experiment using plant based sausage instead of MEAT. If it is not clear enough yet, MEAT is one of the leading causes of climate change that now seems unstoppable before it will wreck modern civilization. So practicing doing without (MEAT) seems like a small act to acknowledge that a different path is possible.

Somehow we have managed (unintentionally) to avoid the classic version of this dish in like forever?  If we ever get a chance, we will certainly try it if we find it on a menu somewhere, but that is highly unlikely in US Italian restaurants based on our past experience.

This turned out to be delicious! Who knew that the food industry could step up to move some of us in this direction?

ingredients

1 large bunch broccoli rabe, washed and 2" trimmed off stems [we used 2 usual bunches of broccolini, about 1 lb]
1 lb lean chicken sausage, removed from casing [we used a plant based sausage; 13oz]
1 tsp olive oil
5-6 cloves garlic, chopped
salt and pepper to taste

10 oz orecchiette pasta, wheat or gluten-free [we used 8oz = 1/2 lb]
1 cup less sodium chicken broth [we just used 1/4 c pasta water]
1/4 cup grated Parmigiano Reggiano [more is better here]
crushed red pepper flakes, optional [needs a little kick from this ingredient]

instruction

1. Broccolini: clean, remove those little leaves, cut lengthwise into 3 or 4 pieces.
2. Boil until slightly softened and drain.
3. Cook the pasta to an al dente state in salted boiling water.
4. Meanwhile remove the sausage casings and chop up into little pieces, then cook in a large pan that will contain the pasta later. Set aside.
5. Add olive oil to the pan and once heated, add athe red pepper flakes and cook the garlic briefly until golden, don't burn!
6. Add the broccolini to the pan with salt and pepper, saute about a minute.
7. Return the sausage to the pan and mix well.
8. Add the cooked pasta and cook a half minute or so on medium heat.
9. Add a bit of pasta water and the parmigiano and mix well, adjust the salt and pepper if you can tell the difference (bob usually can't so Ani does this part).
10. Serve with additional parmigiano.

notes

1. Orecchiette with saugage and broccoli rabe is perhaps the most famous pasta dish from Puglia, the heel of the boot of Italy known for orecchiette and cavatelli. We love them both!
2. Our guide recipe https://www.skinnytaste.com/orecchiette-with-chicken-sausage-and/
3. Italian garlic and onion Field Roast plant based sausages:
   https://fieldroast.com/product/italian-sausage/
   They mention this classic recipe but then did not include it in their recipe collection for this product: "crafted with eggplant, onions and sweet peppers", with the protein coming from wheat gluten.
4. This feeds three hungry people, with a few leftovers, at least in our case. Boost it up for more diners.
5.  Illustrations available.