Orecchiette con Broccoli Rabe... and lots of spice!

so i don't really cook much...and i realllly can't bake...but once and awhile i make one of my favorite simple italian dishes: Orecchiette con Broccoli Rabe. its so easy, yet impressive...you must try it. Orecchiette means "little ear" in Italian. It is a distinctive Puglian type of pasta. They use it a lot where my Nonna is from in Foggia, Italy, located in the Puglia region (southern italy). They are shaped roughly like small ears, hence the name. if you don't like broccoli rabe, you can substitute it with regular broccoli florets. And If you aren't a vegetarian, my mother also uses slices of italian sausage or chicken sausage in for more flavor.

i personally love adding lotsss of heat with garlic and crushed red pepper. but last time i made it i accidently tossed in like 6 spoonfuls of pepper flakes and almost killed my suitemates...though I personally loved it..plus it totally cleared my sinuses. haha. add to your discretion.

things you will need:

-a pan, a pot to boil, tongsss

-box of orecchiette pasta

-3 cloves garlic (i put 5 or 6...hehe)

-white onion or one shallot

-olive oil

-crushed red pepper flakes

-salt

-brocolli rabe (rapini)

-freshly grated parmegiano reggiano (if you like cheese, that is)

1.Rinse and Soak broccoli rabe in water. Boil broccoli rabe until it is almost cooked through. Strain.

2. In a pan, sautee minced garlic and onion in olive oil. Add crushed red pepper. I add LOTS of crushed red pepper and garlic because I like it very spicy....clear-your-sinuses spicy. Don't add any if you can't take heat though. Add broccolli rabe. Stir and let cool.

3. Boil pasta until al dente.

4. Throw cooked pasta into the pan of broccoli rabe (and sausage). Toss with a wooden spoon or tongs.

5. When ready to serve sprinkle freshly ground black pepper, grated parmigiano reggiano, and chopped parsley and toss together.