Cook the orecchiette pasta al dente in sea salted pasta water.
In a pan, heat some extra virgin olive oil and add the smashed garlic cloves.
Add the fresh sausage and cook until browned.
Add the chopped broccoli rabe and some of the sea salted pasta water to the pan.
Season with sea salt, black pepper, and crushed red pepper.
Toss the cooked orecchiette with the sausage and broccoli rabe mixture.
Finish the dish with grated Pecorino cheese.
