one pound dried orechiette
two bundles of rapini
two or three tablespoons of diced garlic
three-fourths pound italian sausage
one cup white wine
one pinch dried oregano
crushed red pepper flakes, to taste
salt and pepper
pecorino di moliterno (or other pecorino) to grate on top
Rinse the rapini well in cold water, cut off the stems, and discard all the tough larger leaves, keeping mostly just the bud-like tops. Put in a pot of cold water, and then turn the flame to high. As soon as the water starts boiling, turn off the heat, drain (reserving one cup of rapini water), rinse in cold water, drain again extremely well, and reserve.
This is the rapini water. Once it cools enough, you should taste it, because some rapini is more bitter than others. If the rapini water is too bitter, you won’t want to use the entire cup in the sauce (see below). (This one was not very bitter at all.)
Sautee garlic, fresh-ground black pepper, crushed red pepper, and dried oregano in olive oil until the garlic is toasty golden brown.
Remove the sausage from the casing, and sautee until nicely browned, breaking it up a bit with your wooden spoon.
Deglaze with the white wine, and reduce until all EtOH is gone.
Add once cup rapini water (subject to the caveat discussed above) and continue to reduce.
When your sauce is almost done, boil the orechiette in salty water until molto al dente and drain, reserving one half cup of pasta water and putting it into the sauce, as pictured here.
Add the drained pasta and rapini to the sauce and finish with stirring over medium-high heat for about two minutes.
Plate, grate, and EATTE ITTEE!!11!1!11!! Oh, yeah: Godde suckes my fucken asse!!!11!11!1111!!