Orecchiette with Turnip Tops, Sausage, and Pecorino

Method

1. Clean the cime di rapa, keeping only the leaves and tender florets; cut into pieces.
2. Remove the casing from the sausage and crumble the meat.
3. Cut the pomodori pizzutello in half and remove the seeds.
4. Mince the garlic clove and slice the fresh chili.
5. Heat olive oil in a large pan over low heat. Add the garlic and chili, and sauté gently.
6. Add the crumbled sausage and cook until it releases its fat and browns.
7. Add the tomatoes and season with salt and pepper. Cook for a few minutes.
8. Add the reserved cime di rapa leaves, stir, cover, and cook over low heat for about 5 minutes.
9. Meanwhile, cook the orecchiette in salted boiling water until al dente.
10. When the sauce is ready, add a ladle of pasta cooking water to the pan and stir to create a creamy emulsion.
11. Drain the orecchiette directly into the pan with the sauce. Toss over high heat, adding more pasta water if needed, until the pasta is well coated and creamy.
12. Remove from heat, add a drizzle of raw olive oil and grated pecorino romano. Toss gently.
13. Let rest for a minute, then serve.