In a large cast-iron skillet, heat a tablespoon of extra-virgin olive oil over medium heat. Add the plant-based Italian sausages, breaking them into bite-sized pieces. Sauté for about 2-3 minutes until they're nicely browned and fragrant. Once cooked, transfer the sausages to a plate and set aside.

Bring a pot of salted water to a boil and add the broccoli rabe. Blanch for 2 minutes until it turns vibrant green and slightly tender. Immediately transfer it to a bowl of ice water to stop the cooking process. After a few minutes, drain thoroughly, pat dry, and chop into manageable pieces.

Bring the pot of salted water back to a vigorous boil. Add the dry orecchiette pasta and cook according to package instructions until al dente, about 8-10 minutes. Before draining, reserve about ½ cup of the starchy pasta water. Once cooked, drain the pasta and set aside.

In the same skillet used for the sausage, add another drizzle of olive oil and toss in the sliced garlic. Sauté for about 30 seconds until fragrant but not browned. Then, add the chopped broccoli rabe, stirring well before incorporating ¼ cup of dry white wine. Allow the mixture to simmer for 1-2 minutes to enhance flavor.

Add the drained orecchiette pasta to the skillet, along with reserved starchy water, and stir well to combine. Toss in the cooked sausage, caramelized onions, chopped sun-dried tomatoes, lemon juice, lemon zest, red pepper flakes, and a sprinkle of sea salt and pepper. Mix thoroughly to heat through for another 2-3 minutes.

Serve the orecchiette with broccoli rabe in bowls or on plates. For a delightful crunch, sprinkle with toasted pine nuts. Enjoy as a comforting family staple!