Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until tender, 9 to 11 minutes. Drain, reserving ½ cup pasta cooking water.
While the water heats and the orecchiette cooks, prepare the vegetables and sausage.

• Trim the ends from the broccoli rabe; cut the broccoli rabe into 2-inch lengths.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Peel and thinly slice the shallots.

• Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned and cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

In the same pan used for the sausage, add the broccoli rabe, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the garlic, shallots, and as many chile flakes as you like and cook until the shallots are softened, 1 to 2 minutes.
Add the sausage, orecchiette, and either ¼ cup pasta cooking water plus ¼ cup white wine, or ½ cup pasta cooking water. Season with salt and pepper and cook, stirring occasionally, until the sauce thickens and the sausage is heated through, 1 to 2 minutes. Remove from the heat and stir in the Parmesan.
While the pasta finishes cooking, begin preparing the salad.

• Trim the root end from the romaine; coarsely chop the leaves.
• Trim the ends from the radishes; thinly slice the radishes.

In a medium bowl, toss together the romaine, radishes, and half the red pepper vinaigrette. Season to taste with salt and pepper.

Transfer the pasta to individual bowls. Serve the salad and remaining vinaigrette on the side.