BLANCH broccoli rabe in a large pot of salted boiling water until crisp-tender, about 5 minutes. Using a skimmer, remove broccoli rabe from water. Keep water in the pot to cook pasta.
HEAT a drizzle olive oil in a large heavy skillet over medium heat. Cook sausage, breaking it with a spoon, until brown. Transfer to a separate plate. Discard sausage grease and burnt bits from the pan.
PLACE the pan back on the heat, add another drizzle of olive oil over medium heat. Add garlic and broccoli rabe and sautee for a couple of minutes. Stir in sausage and julienned sun-dried tomatoes and sautee for a couple more minutes.
COOK orecchiette according to package instructions. Before draining the pasta, take about 1/2 cup of cooking water and set aside. Transfer drained orecchiette into the pan. Turn on the heat, add parmesan cheese and stir in half of the reserved water. Toss to coat. Taste and add salt or more cheese or water, if needed. Serve and enjoy!
Recipe by Very EATalian