1 cup chicken stock or canned broth

1 pound orecchiette

1/4 cup olive oil

3 large garlic cloves, crushed

1 1/2 pounds broccoli rabe, florets and tender stems only

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1/2 pound cooked sweet Italian sausage, crumbled or chopped

2 teaspoons unsalted butter

1/2 cup freshly grated Parmigiano-Reggiano

Bring the chicken stock to a boil.

Cook the orecchiette in a large pot of boiling salted water until al dente. Drain well.

Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.

Add the orecchiette to the skillet and toss gently. Sprinkle half of the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

Serves 6.