Pasta Shells With Sausage & Broccoli Rabe

1 pound pasta shells
3 tablespoons Extra Virgin Olive Oil
1 1/2 pounds Italian Sausage (casing removed)
2 bunches broccoli rabe (rinsed and chopped)
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper (optional)
1 cup Pecorino (freshly grated)
1/2 cup white wine (optional)

Bring a large pot of salted water to a boil. Cook pasta about 1 minute short of the package instructions and drain, reserving pasta water.

Heat a large saute pan with 3 tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon, until browned, about 8 minutes. Add garlic and crush red pepper and cook till fragrant.

Add the broccoli rabe to the pan, season with salt and pepper and toss to coat in the pan drippings. Saute for 2 to 3 minutes, just until tender. Deglaze with the reserved pasta water or white wine, scraping up brown bits from the bottom of the pan.

Add the pasta and toss to coat. Cook for 1 minute more and remove from the heat.

Add the freshly grated Pecorino and a drizzle of olive oil. Serve with extra Pecorino.