Orecchiette with Hot Italian Sausage and Broccoli Rabe

I always said that the filling for my Stromboli Bread would be excellent on pasta.....and I was right.

Orecchiette with Hot Italian Sausage and Broccoli Rabe

1 bunch broccoli rabe, I remove the stems and only use the top 4-inches
1 lb. orecchiette pasta
1/3 cup olive oil
4 large garlic cloves, pushed thru a press
Pinch of hot pepper flakes
Pinch of nutmeg
1 lb. hot Italian sausage, casings removed
Salt
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1 cup chopped fresh mozzarella, optional

Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe. Cook for about 5 or 6 minutes. Using tongs or a slotted spoon, remove the broccoli rabe from the pot to a strainer and run under cold water. Once broccoli rabe is cooled, gently squeeze to remove any excess water. Chop coarsely.
Bring the reserved cooking water back to a boil. Add the orecchiette and cook until al dente. Drain, reserving 2 cups of the pasta water.
While the pasta is cooking, heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a fork, until browned and juices form, about 12 minutes. Add the garlic, nutmeg and red pepper flakes and saute until fragrant, about 2 minutes. Add the broccoli rabe and season with salt to taste. Toss the mixture well.
Add the pasta to the skillet. Add the Romano and Parmesan cheese moistening with the reserved pasta water as needed.
Place pasta into a large serving bowl. Toss with the fresh mozzarella and serve!