Orecchiette with Spicy Turkey Sausage and Broccoli Rabe

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 pound broccoli rabe (rapini)
• 0.3 teaspoon pepper red crushed
• 0.5 cup fat-skimmed beef broth fat-free
• 2  garlic clove minced
• 1 pint grape tomatoes halved
• 0.5 pound turkey sausage italian hot
• 0.5 cup onion chopped
• 6 ounces orecchiette uncooked
• 2 tablespoons parmesan fresh grated
• 0.1 teaspoon salt 
• 2 quarts water 

Equipment

• frying pan
• dutch oven

Directions

1. Thinly slice green leaves of broccoli rabe, and cut stems into 2-inch pieces.
2. Bring 2 quarts water to a boil in a Dutch oven.
3. Add pasta; cook 6 minutes.
4. Add broccoli rabe leaves and stems; cook 5 minutes or until tender.
5. While pasta and broccoli rabe cook, remove casings from sausage.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add onion and garlic; saut 3 minutes or until tender.
8. Add sausage; cook 7 minutes or until browned, stirring to crumble.
9. Add broth and next 3 ingredients; bring to a boil.
10. Drain pasta and broccoli rabe; stir hot cooked pasta, broccoli rabe, and tomatoes into sausage mixture; cook 1 minute or until thoroughly heated.
11. Sprinkle with cheese; toss well.
12. Orecchiette (oh-ray-kee-EHT-tay), a pasta originally from the Puglia region, is named for its resemblance to "little ears."