Orecchiette con salsiccia e cima di rape is translated as Orecchiette (“little ears” pasta) with sausage and broccoli rabe. Don’t be swayed by the broccoli part, the plant is more closely related to the turnip, and so rapini (the tuscan word for it) or broccoli rabe is more commonly translated as “turnip greens.” It is grassy and slightly bitter; less bitter the longer you blanch it in water.
This is a classic dish you can’t avoid in Puglia. In Bari, women make orecchiette by hand and leave it to dry in the little alleyways in front of their houses; you can buy a quantity of it if you wish. Many tourists take classes to learn how to make orecchiette. Little ears are a cottage industry on the heel of the boot.
You might also encounter orecchiette con ragù, with a meat sauce, or with a simple tomato sauce. Frequently it is eaten with anchovies, garlic and broccoli rabe: orecchiette con acciughe, aglio e cima di rape.