Orecchiette with Italian Sausage and Broccoli Rabe
Orecchiette with Italian Sausage and broccoli Rabe
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Orecchiette with Italian Sausage and Broccoli rabe was a favorite on our restaurant menu — not just with our guests, but with the cooks in the kitchen too. They loved making it because it came together quickly and easily, yet never failed to impress. The little “ears” of pasta held onto every bit of savory sausage and garlic, while the broccolini added a fresh, vibrant balance. It was rustic, comforting, and satisfying — the kind of dish that reminded us all why simple Italian cooking is so timeless. Now, I’m sharing it here so you can enjoy the same flavors at home.
- Broccoli rabe is meant to be slightly bitter. Its earthy, peppery flavor is what makes this dish so traditional. The richness of the Italian sausage balances the bitterness perfectly.
- Don’t overcook the broccoli rabe. Blanching it briefly before adding it to the skillet helps tame the bitterness while keeping it vibrant and tender.
- Use good-quality Italian sausage. Sweet or hot Italian sausage both work well. Hot sausage adds a little extra kick, while sweet sausage lets the broccoli rabe shine.
- Orecchiette is the traditional pasta. Meaning “little ears” in Italian, the pasta’s cup-like shape catches the crumbled sausage, garlic, and small pieces of broccoli rabe in every bite.
- Reserve the pasta water. Before draining the pasta, save about 1 cup of the cooking water. The starchy water helps create a silky sauce that coats the pasta without needing cream.
- Freshly grated Parmesan makes a difference. Skip the pre-shredded cheese if possible. Fresh Parmesan melts smoothly and adds a richer, nuttier flavor.
- A touch of heat is traditional. Red pepper flakes complement the sausage and broccoli rabe without overpowering the dish. Add more or less to suit your taste.
- This is a true Italian pantry meal. With just a handful of simple ingredients, this recipe proves that authentic Italian cooking relies on quality ingredients rather than complicated techniques.
- It reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water or chicken broth when reheating to loosen the sauce.
- Finish with extra virgin olive oil. A light drizzle just before serving brightens the flavors and gives the dish the authentic finishing touch found in many Italian kitchens.
Orecchiette with Italian Sausage and Broccoli Rabe
This Orecchiette with Italian Sausage and Broccoli Rabe is a classic Southern Italian pasta dish that's simple enough for a weeknight but impressive enough for guests. Savory Italian sausage, slightly bitter broccoli rabe, garlic, and a touch of red pepper flakes come together with orecchiette to create a perfectly balanced meal finished with freshly grated Parmesan cheese.
Ingredients
- 12 oz orecchiette pasta
- 1 lb. spicy Italian sausage casings removed
- 1 bunch broccolini trimmed and cut into bite-sized pieces
- 3 cloves minced garlic
- 1/2 cup chopped onion
- 3 tbsp olive oil
- 1 tsp red pepper flakes adjust to taste
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup reserved pasta water
- ½ cup freshly grated Parmesan cheese plus extra for serving
- Salt and freshly ground black pepper to taste
Instructions
- Prep the broccoli rabe Trim off the tough ends of the broccolini stems (about ½ inch) and cut the stalks into bite-sized pieces, keeping the florets mostly intact.
- Blanch the broccoli Bring a large pot of salted water to a boil. Add broccolini and cook for 2–3 minutes until bright green and just tender. Transfer to a kitchen towel dry and set aside.
- Cook the pasta: In the same pot of salted water, add orecchiette and cook until al dente. Reserve 1 cup of pasta water before draining.
- Cook the sausage: In a large skillet, heat the olive oil over medium heat. Add sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–7 minutes.
- Build the sauce: Add , garlic, onion and red pepper flakes. Cook until fragrant and translucent. ( 3-4 minutes.) deglaze the pan with the white wine, waiting until fully absorbed before proceeding. Then add the chicken stock, and pasta water, simmer for 5 minutes or until sauce begins to thicken.
- Combine everything: Add pasta and blanched broccoli rabe to the skillet, tossing with sausage. Gradually add reserved pasta water until the sauce lightly coats the pasta.
- Finish and serve: Stir in Parmesan, season with salt and pepper, and toss well. Serve hot with extra cheese on top.
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