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.