Bring salted water to a boil in a medium sized pot and cook orecchiette per instructions on packaging, to al dente.

In a medium sized pan, bring one inch of water to a boil. Blanch the broccoli rabe (approx 30 seconds). Submerge in, or run under, cold water to stop cooking. Set aside to dry.

Toast the pine nuts in a nonstick pan on medium heat until golden brown. Set aside.

Heat two tablespoons of olive oil in a large skillet on low/medium heat. Add garlic and chili flakes and sauté 1-2 minutes. Remove sausage from its casing and add to pan. With a wooden spoon break sausage meat apart and cook on medium heat until slightly browned (5-6 minutes).

Deglaze pan with white wine, raise heat to high, and cook until alcohol has fully evaporated. Add chicken stock. When chicken stock has reduced by half, add pasta (reserving 1/4 cup pasta water) and broccoli rabe. Add butter and a splash of the reserved pasta water. Toss pasta until fully coated.

Plate and top with parsley, pine nuts and freshly grated parmesan cheese.