Orecchiette Pasta with Rapa and Barese Sausage

Ingredients:

• 500 grams orecchiette pasta (“little ears”)
• 1- 11/2 pounds Barese sausage
• 1 pound cime di rapa (turnip greens)
• sea salt
• fresh cracked pepper
• 1 small onion, diced
• 2 cloves garlic, chopped
• Pecorino cheese, grated
• 1/2 teaspoon red chilies
• 1 cup chicken stock
• 1/4 cup extra virgin olive oil
• 2 tblsp. Italian parsely, chopped
• 1/2 cup plum tomatoes (optional)
• 1/2 cup white wine

Directions:

1. Blanch rapa for 1 minute in salted, boiling water. Remove and shock in ice water. Drain and put aside.
2. Bring a small pot of salted water to a boil. Turn down to medium.
3. Place the barese sausage in the water and allow to poach for 4-5 minutes.
4. Remove the sausage from the poaching water, let drain and cool.
5. Slice the sausage into 1 inch coins.
6. Prepare to cook the pasta; add the pasta to sated boiling water and cook as per directions.
7. Meanwhile in a large skillet add the extra virgin olive oil, heat, and add sear the onions for 2 minutes.
8. Add the garlic, stir and season.
9. Add the sausage and saute until lightly golden brown.
10. Add crushed red chilies, and white wine.
11. Reduce the wine for 2-3 minutes.
12. Add chicken stock and reduce for 2 minutes
13. Strain the pasta and add to the saute pan.
14. Season, add the rapa, and blend for 2 minutes.
15. Add freshly grated pecorino cheese and Italian parsely, toss for 1 minute.