Sausage Stupa with Rapini

Ingredients:

• 1 large bunch of rapini, 550 – 700 g.
• 1 tbsp. l. olive oil
• 550 – 700 gr. spicy Italian sausage without shell
• 1 onion, chopped
• 3 - 4 cloves garlic, finely chopped or very thinly sliced
• 1 red chili pepper, very thinly sliced
• 2 tablespoons chopped fresh thyme leaves
• 1 tbsp lemon zest
• A little ground nutmeg
• 6 cups chicken broth
• 2 tbsp of water
• About 3/4 cup orecchiette pasta
• Grated Pecorino or Parmesan cheese, for serving
• Bread with a crust, such as ciabatta

Preparation:

1. In a medium saucepan over medium heat, bring a small amount of water to a boil, then add salt. Trim the rapini and cut into 4-5 cm long strips. Simmer gently to reduce the bitterness, about 4-5 minutes, then place in ice water and drain well.
2. Heat a Dutch oven or large saucepan over medium-high heat and pour in the olive oil. Add the sausage and cook, breaking it up with a spoon, for 7-8 minutes. Add the onion, garlic, and chili pepper and cook for a few more minutes. Stir in the thyme and lemon zest, then add the broccoli rabe and a sprinkle of nutmeg.
   
   Pour in the broth and water and bring to a boil. Simmer for a few minutes to allow the flavors to blend. Turn off the heat, let cool, and store in the refrigerator.
3. Reheat the soup over low heat and bring to a simmer. Add the pasta and cook until al dente, about 10 minutes. Ladle the soup into shallow bowls and sprinkle with cheese. Serve with bread for dipping.