Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

¼ cup olive oil, preferably extra virgin

4 sweet Italian sausages (about 1 pound), casings removed (feel free to leave this out or replace with soy sausaages)

3 large cloves garlic, finely minced

¼ tsp red pepper flakes

1 large bunch (1 to 1.5 lbs) broccoli rabe, washed, dried, and coarsely chopped

1 lb orecchiette, mini shell pasta, or other short dried pasta

Salt and pepper to taste

¼ cup grated pecorino or domestic kasseri cheese

Heat the oil in a large skillet over medium heat. Add the sausages and cook, breaking the meat up with a spoon, until nicely browned, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute more. Stir in the broccolirabe and cover and cook until tender, about 5 minutes. Meanwhile, cook the pasta in 6 quarts of salted water until tender but firm. Drain the pasta, leaving some water clinging to the noodles, and add it to the skillet over low heat. Toss to coat and combine, then remove to a large serving bowl. Season with salt and pepper, and sprinkle with grated cheese.  Serve immediately.