Boil the orecchiette and broccoli rabe together in a large pot of well salted boiling water.

Meanwhile, in a large skillet, lightly sauté the garlic in olive oil until the garlic just begins to brown around the edges. Discard the garlic.

Raise the flame and add the crumbled sausage meat. Sauté until just lightly browned. If the pasta isn't ready yet, keep warm over the barest flame.

When the orecchiette are al dente, transfer them and the broccoli rabe with a slotted spoon into the skillet.

Simmer everything together over a lively flame, mixing as you go until the pasta and broccoli rabe are well seasoned by the sausage and oil. The broccoli rabe should have more or less disintegrated by now into a kind of ‘sauce’. Taste for seasoning and add salt to taste, if need be.

Serve piping hot, drizzling a bit more olive oil on top of each portion if you like with freshly grated pecorino on the side for those who want it.