Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Remove the thick stems from the broccoli rabe and rinse well. Drop the broccoli into the boiling water and cook for 2 to 3 minutes, just until tender. Remove the broccoli rabe with a slotted spoon into an ice bath, to refresh the greens. Drain the broccoli rabe and set aside. (Keep the pot of water boiling for the pasta.)

In a large 12- to 14-inch saute pan over medium heat, add the olive oil. Add the garlic and saute until light brown, about 1 minute. Add the sausage rounds and cook stirring occasionally, until the sausage is cooked through, about 8 to 10 minutes. Drain off the excess fat. Add the white wine and simmer for 2 minutes longer. Set aside.

Place the pasta in the boiling water and cook until tender yet al dente, about 10 to 12 minutes. Drain the pasta in a colander over the sink. Toss the pasta into the saute pan with the sausage. Add the broccoli rabe and grated cheese, toss together and heat for about 2 minutes, until well mixed and uniformly heated. Pour into a warm serving dish and serve.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Orecchiette With Hot Sausage, Broccoli Rabe And Pecorino Romano Cheese".

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