Orecchiette with Sausage and Broccoli Rabe Recipe – European Special
Orecchiette with Sausage and Broccoli Rabe is a classic Italian pasta dish that beautifully combines the rich, savory flavor of sausage with the slightly bitter bite of broccoli rabe, all tossed together with al dente orecchiette pasta. Garlic, red pepper flakes, and Parmesan enrich the sauce, while a touch of pasta water helps tie everything together in a creamy, flavorful coat. This hearty meal takes just around 35 minutes to prepare and makes a satisfying dinner that showcases the simplicity and depth of Italian cooking.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Pasta:
- 12 ounces orecchiette pasta
- Salt (for pasta water)
For the Sauce:
- 1 pound Italian sausage (sweet or spicy, removed from casings)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Freshly ground black pepper, to taste
- Lemon wedges (for serving)
Cook the Pasta:
Boil Water: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Prepare the Sausage:
Brown the Sausage: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Sauté Garlic and Broccoli Rabe:
Cook Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant.
Add Broccoli Rabe: Add the broccoli rabe to the skillet, stirring to combine. Cook for 2-3 minutes until slightly wilted.
Combine Ingredients:
Add Broth: Pour in the chicken or vegetable broth, bringing it to a simmer. Add the cooked sausage back into the skillet, stirring to combine.
Mix with Pasta: Add the cooked orecchiette to the skillet, tossing to coat in the sauce. If the mixture seems dry, add reserved pasta water a little at a time until you reach the desired consistency.
Finish and Serve:
Cheese and Seasoning: Stir in the grated Parmesan cheese, mixing until melted and creamy. Season with freshly ground black pepper to taste.
Plate: Serve the orecchiette hot, garnished with additional Parmesan cheese and lemon wedges for a fresh kick.
Recipe Notes:
Sausage Variations: Use turkey or chicken sausage for a lighter option.
Broccoli Rabe Substitutes: If broccoli rabe is unavailable, regular broccoli or spinach work nicely.
Pasta Water: Reserve some pasta water; it’s key for loosening the sauce without making it watery.
Storage: Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth.
Finish: Serve with extra grated Parmesan and a squeeze of lemon for brightness and balance.
