This stick-to-your-ribs classic made with bitter greens and sweet sausage is my idea of a great spur-of-the-moment dinner for friends and family. And since everything cooks in the pressure cooker, there is only one pot to clean up!

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, sliced
• Pinch of red pepper flakes
• 1 pound sweet Italian sausage, casings removed
• 1 pound broccoli rabe, stems trimmed, and cut into 1-inch pieces
• 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 2 cups orecchiette pasta
• Salt and freshly ground black pepper (optional)
• ½ cup freshly grated Parmigiano-Reggiano cheese for garnish

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the garlic and pepper flakes and cook for 10 seconds.
3. Add the sausage and cook, breaking up any large pieces, until the sausage loses its pink color.
4. Add the broccoli rabe and cook for 3 minutes, or until it begins to wilt.
5. Add the stock and pasta, pushing the pasta down under the liquid.
6. Lock the lid in place and cook at high pressure for 6 minutes.
7. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Stir the pasta and taste for seasoning, adding salt and black pepper if necessary.
9. Garnish each serving with Parmigiano-Reggiano cheese.