The DiSpirito family secret for perfect pasta

1. Bring  3 quarts of water to a boil in a stock pot. Season the water with salt until the water tastes like the ocean. Pour the orecchiette into boiling water and stir. Cook for 8-10 minutes for dried and about 4 minutes for fresh. 

2. Heat a large sauté pan over high heat. Add the olive oil and when hot add the smashed garlic cloves to the pan and brown them. With a fork or the edge of a spoon, smash the garlic cloves, and move them around to brown all sides.

3. Add the sausage and broccoli rabe to the boiling water with the pasta 3 minutes before the pasta is cooked and let it all cook uncovered until the sausage is cooked and the broccoli is bright green and tender but not mushy.

4. Drain the pasta, the sausage and the broccoli rabe all together and add to the pan with the olive oil and garlic and toss.

5. Add the chicken stock and toss.

6. Add the red pepper flakes and season with salt and fresh pepper.

7. Sprinkle Parmigiano-Reggiano on top and serve.