Orrechiette with Sausage and Rapini

I make this dish fairly often. I've always used boxed pasta for this (I think the DeCecco is the best of the widely available pastas), but this time a tried to make pasta from scratch. The ingredients for orrechiette are flour and water. That's it.
After kneading the dough and letting it rest for a while, roll it out into tubes, cut it into disks, and shape them into little cups. I found that the dough puffs up quite a bit while cooking, so its best to cut the disks as thin as possible (unless you want think chewy pasta, which isn't necessarily a bad thing). The other ingredients in this dish are olive oil, garlic, sausage, red pepper flakes, and rapini. Stem the rapini and cook the leaves and florets by placing them in water and bringing it to a boil. When the water starts steaming, the rapini is done. Cook the sausage separately in olive oil with garlic and a dash of red pepper flakes.

Once the sausage is mostly cooked, add the rapini along with some of the water used to cook the rapini. Combine the mixture with the pasta, let it cook for a while so the pasta absorbs some flavor, serve with freshly grated parm, and enjoy.