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                                                                  Ingredients
                                                                  • Yes No 1 lb orecchiette pasta
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 lb chicory
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/4 cup grated pecorino romano cheese
                                                                  • Yes No 2 tbsp shredded mint
                                                                  • In a large pot of boiling salted water, cook the pasta until al dente. Drain well.
                                                                  • Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.
                                                                  • Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.
                                                                  • Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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