BA’s Best is our vault of the Test Kitchen’s definitive takes on iconic dishes. Today, food director Chris Morocco breaks down his latest recipe, a restaurant-worthy pasta dish you can pull off on a weeknight.

I didn’t grow up with southern Italian dishes like orecchiette with sausage and broccoli rabe , most likely because it originates in Puglia, a region close to my grandmother’s Campania. Her mistrust of the Pugliese, the home province of many of her neighbors in Worcester, MA, was infamous in our family. “Horse eaters” she would whisper, and flick her curtains closed.

Yet this is one of the easiest foundational Italian dishes to make, in a matter of minutes with some basic ingredients. It is balanced in a way that few other pastas could hope for, containing an abundance of greens to counter punchy sausage and handfuls of Parmesan.

Shockingly, Bon Appétit didn’t have a classic recipe for it. That is, until now.…