1. Heat oil in 12” skillet over medium high heat until shimmering.

2. Add sausage and cook, breaking up meat with wooden spoon, until browned and crisp, 5-7 minutes.

3. Stir in garlic, flour, and pepper flakes; cook until fragrant, about 30 seconds.

4. Stir in broth, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened, about 1 minute.

5. Remove from heat; cover and keep warm.

6. Bring 4 quarts water to boil in a large pot.

7. Add broccoli rabe and 1 tbsp salt; cook, stirring often, until broccoli rabe turns bright green, about 2 minutes. Transfer to towel-lined plate with a slotted spoon.

8. Return pot of water to boil.

9. Add pasta and cook, stirring often, until al denote.

10. Reserve 1/2 cup cooking water, then drain pasta and return to pot.

11. Return sausage mixture to simmer.

12. Add sausage mixture to pasta with broccoli rabe and Pecorino; toss to combine. Season with salt and pepper to taste, using reserved water to adjust consistency as needed.

13. Serve with extra pecorino.