Heat a skillet over medium heat, drizzle in olive oil, break up sausages into pieces, and sauté for 1-2 minutes until golden brown. Transfer to a plate.

Bring a pot of salted water to a boil. Trim broccoli rabe, blanch for 2 minutes, then shock in ice water. Chop into 1-inch pieces.

In the boiling water, cook the dry orecchiette pasta according to package directions (about 9-11 minutes). Reserve ½ cup of pasta water before draining.

In the same skillet, heat another tablespoon of olive oil, add garlic and blanched broccoli rabe, sauté for 30 seconds. Pour in white wine and cook for another 30 seconds.

Add cooked orecchiette, reserved pasta water, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Stir for 1-2 minutes.

Fold in sausages, caramelized onions, and sun-dried tomatoes. Cook for another minute, serve topped with pine nuts.