In a heavy skillet, heat some olive oil. Remove spicy Italian sausage from its casing, add it to your skillet and brown it off. Next, add finely sliced garlic and cook until fragrant. Then add Calabrian chillies and cook down until caramelized. Add your chopped rapini and give everything a good mix. Add a splash of water or white wine, pop on a lid and let it steam for a few minutes. Cook your orecchiette until they float and add to your sausage and rapini. Finish with Parmigiano Reggiano and a splash of pasta water. Serve with more grated cheese.
