I dropped my phone in boiling water while making this Ina Garten pasta. The dish was worth the drama.

To make Garten's pasta at home, you'll need:

• 1 pound of dried orecchiette pasta
• 2 bunches of broccoli rabe (2 to 2.5 pound total)
• ½ pound of sweet Italian pork sausage
• ½ pound of hot Italian pork sausage
• 1 cup of freshly grated Parmesan cheese, plus extra for serving
• 6 large garlic cloves, thinly sliced
• 2 14.5-ounce cans of crushed tomatoes, preferably San Marzano
• ⅓ cup of good olive oil
• ½ cup of dry red wine
• ¼ cup of tomato paste

I couldn't find sweet Italian pork sausage at my local supermarket, so I mixed spicy and mild Italian pork sausages instead, and the dish still turned out great.

I placed the sausages on a sheet pan and pricked each one with a fork multiple times, per Garten's instructions.

Once the oven was ready, I placed my sheet pan inside and set a timer for 15 minutes. Garten says you should roast the sausages until they're just cooked through. She also recommends turning them once as they roast, which I did at the seven-minute mark.

Garten recommends heating the olive oil over medium heat.

I sautéed the slices for about five minutes, stirring frequently until the meat had browned.

I cooked everything together for an extra minute.

I crushed each San Marzano tomato with my hand over the pot, throwing in the leftover chunks and juice from each can. Then, I added the red wine and tomato paste, as well as 2 teaspoons of salt and 1 teaspoon of pepper for seasoning.

The sauce had turned a vivid bright red and already looked so delicious.

Garten recommends seasoning the water with 1 tablespoon of salt.

Garten recommends trimming the broccoli rabe to "just below the leaves" and discarding the stems. Then, cut the leafy part of the broccoli rabe crosswise into 2-inch pieces.

Once the pasta was ready, I added the broccoli rabe to my pot. Garten says you should cook them together for an additional two to three minutes until the pasta is al dente and the broccoli is "crisp-tender."

I'm embarrassed to admit that my first instinct was to immediately reach into the water and grab the phone. But only my thumb managed to get in before my friend Kristen, who had been calmly sipping wine behind me just seconds earlier, thankfully interjected.

"ANNETA, NOT WITH YOUR HANDS," she screamed. "SCOOP IT! SCOOP IT!"

I grabbed the nearby slotted pasta spoon and scooped the phone out, throwing it on a towel as my thumb pulsed with heat. Somehow, it was still working.

Per Garten's instructions, I reserved half the pasta water before draining the pot.

My phone, albeit extremely hot to the touch, was somehow still able to take pictures.

I turned off the heat and stirred in the Parmesan cheese, adding a teaspoon of salt for seasoning. Per Garten's advice, I also added a splash of the pasta water.

"You don't want it to be soupy, but you want it to be really moist," she said in an episode of "Barefoot Contessa" while demonstrating the recipe.

This Barefoot Contessa pasta has so many flavors, and they all work beautifully together.

Mixing the two flavors of sausages added depth and savoriness, while the broccoli rabe brought pops of color and freshness. It's a hearty and garlicky dish with a lovely red sauce that instantly warms you up. My friend Kristen was also a fan.

"The orecchiette was perfect for scooping up delightful, balanced bites of spicy and sweet, with a robust finish from the red wine," she told me when I asked for her review.

Garten says this is a great pasta to make on the weekends because it "reheats beautifully for a quick midweek meal." I can attest that the leftovers still tasted absolutely delicious, with the pasta soaking up even more of the sauce's flavors.

This will definitely rank high on my ongoing list of the best Barefoot Contessa pasta recipes, and there will be plenty more to come — hopefully with less drama.