ORECCHIETTE WITH BROCCOLINI AND ITALIAN SAUSAGE

Steps:

• Remove the casing from the sausage and discard it. Depending on the sausage you are using, this may mean removing the casing from one or two sausages. Take a small piece of the sausage meat and shape it into little meatballs. Place on a plate and set them aside.
• Trim slightly the broccolini and cut it into bite size pieces (including the tender stems), about one inch. Set it aside too.
• Meanwhile, place a large pot of water on the stove and bring it to a boil.
• Place a 12" skillet over medium high heat and when heated add the olive oil. Carefully add the little meatballs to the skillet (they might splatter a bit) and cook until brown on all sides and cooked through, about 6 minutes. Using a slotted spoon remove the meatballs from the skillet and transfer them to a paper towel-lined plate.
• When the water comes to a boil, season it well with a tablespoon of salt and stir in the broccolini. Boil for about three minutes, then remove it from the pot using a slotted spoon, and plunge the broccolini quickly in an ice bath (a bowl filled with ice-cold water). This will stop the cooking process, preserve the vibrant color of the broccolini, and, keep the texture of the broccolini crisp. Lift the broccolini from the water and place on a colander to drain. Do not empty the water from the pot, as you will need it in Step 7.
• Add the shallots and the garlic to the same pan used to brown the sausages and season with the salt and the red pepper flakes. Cook until they are softened and lightly brown.
• Meanwhile, add the orecchiette to the same pot of boiling water used for the broccolini and cook the pasta until al dente (tender but firm). Depending on the pasta, this could be about 7 to 8 minutes. While it cooks, make sure to stir the pasta often so the orecchiette do not nest. Once ready, lift them from the boiling water with a slotted spoon and add them to the skillet with the shallots. Reserve the cooking water for Step 8, below.
• Toss the pasta to coat with the olive oil, add the lemon zest, the meatballs and the broccolini and toss again. Gently heat everything again, over medium heat. Add about ½ cup of the reserved hot pasta water to the skillet. Shake the pan and stir in the Parmesan cheese. Turn off the heat, toss to incorporate, and serve at once, on warmed plates.