Bring a large pot of salted water to boil. Trim the stem end of the broccoli rabe
and coarsely chop. Blanch the broccoli rabe until barely cooked through, about
4-5 minutes. Remove the broccoli rabe and transfer to ice water to stop the
cooking. When cool, drain the broccoli rabe and reserve.
Bring another large pot of salted water to a boil. Add the orecchiette and cook
until al dente, usually about 12-14 minutes. Meanwhile, heat a large skillet,
(preferably non stick and large enough to hold both the sauce and the pasta)
over medium high heat. Add the olive oil and the garlic and cook until the
garlic starts to turn a little brown, about 30 seconds. Add the sausage
immediately, breaking it up with a wooden spoon or spatula. Brown the
sausage and cook through, about 5-6 minutes. Add the reserved broccoli rabe
to the pan along with the red pepper flake and chicken stock. Heat through
and reserve over low heat.
When the pasta is cooked, drain and add the pasta to the sauce. Toss to coat
evenly. Turn off the heat, add the Pecorino and toss again. Taste for salt and
pepper and serve immediately. Add more Pecorino if desired.