So much to love about a diving into a bowl of comforting Orecchiette with Sausage and Broccoli Rabe (Orecchiette con broccoli di rape e salsiccia). A great pasta dish with hearty meat and bitter greens plus garlic & red pepper for something yummy in every bite.
Why this Orecchiette with Sausage and Broccoli Rabe Recipe is Amazing: My recipe includes the best way to blanch the greens along with the cooking pasta, all in one pot. This simple difference means no separate roasting, steaming, or sauteeing.
This dish is one of my favorites to order in Italian American restaurants. But I love making it at home because this big batch pasta meal means I get leftovers. This is one of those pasta dishes that is even better the next day (no cream sauce so it reheats well for meal planning).
This was inspired by my recipe for Italian Sausage & Broccoli Penne Pasta recipe and goes great with a loaf of Homemade Ciabatta Bread. Ok, now we cook!
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Ingredients for Orecchiette with Sausage and Broccoli Rabe
The "little ears" pasta shape in this recipe is what makes this a traditional Pugliese dish. My family is originally from Bari, the seaside city in "the heel of the boot" where in the old town area street nonna's still make it homemade daily.
The bitter greens, rapini, and sweet or spicy crumbled pork sausage pairs well with the orecchiette. The little bits of meat and greens nestle into those pasta pockets perfectly.
Here are important notes for some ingredients:
- Orecchiette - the small concave disc shape of this dry pasta is ideal for holding the chunky ingredients
- Italian Sausage - sweet fennel or spicy ground pork
- Broccoli Rabe - aka rapini, the tender bitter greens with stems, leaves, & small florets
- Olive Oil - for sautéing the spices to bring out the flavor
- Spices - salt, black pepper, & red pepper flakes
- Garlic - fresh cloves minced
- Salted Butter - for an creamy emulsion for the sauce
- Reserved Pasta Water - the starchy ingredient for the sauce.
- Parmesan Cheese - grated into the pasta & for topping; Pecorino or Romano works too.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Traditional Orecchiette with Sausage & Broccoli Rabe
The simplicity of this dish is what makes it iconic. Quickly sauté the ingredients in a large skillet while the pasta cooks & it all comes together in less than 30 minutes.
Here are the easy steps for making Orecchiette Pasta with Italian Sausage and Rapini:
- Prep the Broccoli Rabe
- Cook the Pasta & Sausage
- Toss Everything Together
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Prep the Broccoli Rabe
Begin by washing and drying the broccoli rabe.
Separate the tender leaves from the stalks/stems and florets. Doing this is important because you will add these to the pasta water at different times.
Chop up the stems & florets, set aside. Then roughly chop the leaves, set aside.
2 - Cook the Pasta & Sausage
Bring a large pot of salted water to a rolling boil. Be sure to use a pot that will hold both the pasta as it cooks and expands plus the broccoli rabe.
Once the water is boiling, add the pasta. Stir and reduce the heat to medium so it can cook. Orecchiette takes about 9-11 minutes.
While the pasta cooks, crumble up the sausage and add it to a skillet that will be large enough to hold everything. Over medium heat brown the meat for 3-4 minutes.
Once the sausage is cooked, push it to the outer edges. To the well in the middle add the olive oil, garlic, & spices. Stir and cook for 1 minute. This brings out the flavor of the spices and garlic.
Next add the butter and melt into the sausage mixture.
Once the pasta is 2 minutes away from being ready, add the chopped stems & florets to the pasta. Stir and let cook 1 minute. Then add the leaves and cook everything one final minute.
Using a glass measuring cup with a pourable spout, scoop up 1 cup of pasta water. Set aside.
Once everything is al dente, strain through a colander.
2 - Toss Everything Together
Now that everything is cooked, time to add the pasta and veggies to the cooked meat "sauce". To finalize the pan sauce, follow these steps so it comes together with a "creamy" feel minus the cream.
Add the pasta water to the buttery meat mixture and stir. Over medium heat it will come together and look "saucy".
Next add the drained pasta and broccoli rabe to the skillet and stir to combine. Turn off the heat and add the grated cheese, stir to combine.
Serving & Storing
Before serving in a large pasta bowl/platter or individual plates, do a taste test. Season with salt and pepper if needed.
Scoop into bowls or plates, top with additional grated cheese. Enjoy while hot & fresh.
Store leftovers in the refrigerator for up to 4 days. To reheat, add a bit of butter to the pasta & microwave for 1-2 minutes, depending on the portion size.
What to Serve with Orecchiette with Sausage & Broccoli Rabe : This is a complete meal on its own with a carb, protein, & veggie. For a heartier meal or big Sunday Supper, this pairs well with a side of Chopped Salad or a first course like Roasted Prosciutto-Wrapped Figs.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - divide the broccoli rabe so stalks/florets start cooking before the tender leaves ensuring everything cooks evenly without overcooking or having mushy veggies
- Orecchiette is the traditional shape but if you are in a pinch you can use small shells (conchiglie) or bowties (farfalle)
- This is a late winter or spring dish since broccoli rabe will be in season during this time. You may find it in summer too but make sure the flowers aren't blossoming too much or it is past its peak.
- This recipe is one of the most popular pasta dishes made without cream or tomato.
- To add some additional brightness, zest some lemon over the top when serving.
- Omit the cheese if you want this to be non-dairy & you can use chicken instead of pork for the Italian sausage.
- This makes 6 large portions. Our family of 5 actually enjoyed 10 total servings - it was awesome not cooking dinner the next day since leftovers were ready to go.
- This dish, like my Fried Spaghetti with Eggs, is actually also great cold. Something about eating it straight from the fridge and out of the container that speaks to my soul.
FAQ
No, they are entirely different vegetables. Broccolini is a cross between regular and Chinese broccoli with long stocks & small florets. Broccoli rabe is a tender bitter & pepper leafy green from the turnip/mustard family.
I do not recommend substituting one for the other though you can, it will just be a different tasting dish and broccolini takes longer to cook.
Sweet Italian sausage with fennel is the go-to for this recipe. It pairs well to balance the bitter greens. However, spicy Italian sausage also works for those that like more heat.
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Orecchiette with Sausage and Broccoli Rabe
Ingredients
- 1 pound orecchiette
- 1 tablespoon olive oil
- 1 pound ground pork Italian sausage sweet or spicy
- 6 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound broccoli rabe washed, dried, & separated/chopped (see notes below)
- 4 tablespoons salted butter
- ½ cup parmesan freshly grated (extra for topping)
- 1 cup reserved pasta water
Instructions
- Wash & dry the broccoli rabe. Separate the leaves from the stalks/stems and mini florets. Dice each separately and keep in different piles, set aside.1 pound broccoli rabe
- Over high heat, start a large pot of salted water and bring to a rolling boil. Add the pasta & cook over medium heat. While it is cooking, start the sausage. * Cook pasta to package instructions, typically 9-11 minutes1 pound orecchiette
- In a large skillet with deep sides, crumble the ground sausage and cook over medium heat until brown. Stir while cooking for 3-4 minutes.1 pound ground pork Italian sausage
- Scoot the cooked sausage to the outer edges of the skillet and add the oil, spices, and garlic to the empty center of the pan. Stir and cook the spices for 1 minute by itself. Stir spices into the meat. Next, add the butter and let it melt into the sausage mix - while it cooks, finish the pasta & veggies.1 tablespoon olive oil, 6 cloves garlic, ¼ teaspoon red pepper flakes, ⅛ teaspoon salt, ⅛ teaspoon black pepper, 4 tablespoons salted butter
- Once the pasta is 2 minutes away from being ready, add the broccoli rabe stems/florets. Stir and let cook for 1 minute. Add the leaves and cook everything for one final minute. Using a glass measuring cup with a pourable spout, scoop out 1 cup of pasta water. Set aside.1 cup reserved pasta water
- Drain the pasta and broccoli rabe in a colander once everything is al dente and cooked through.
- Finish the meat sauce by stirring in the pasta water so an emulsification comes together with the butter and meat fats.
- Add the pasta and broccoli rabe to the skillet. Stir to combine and turn the heat off.
- Top with grated cheese and stir to combine. Taste test and season with additional salt and pepper if needed.½ cup parmesan
- Transfer to a large serving bowl or platter. Or scoop into individual bowls or plates. Top with additional cheese if desired. ENJOY!
Notes
- Store in the refrigerator for up to 4 days.
- To reheat, add a pat of butter and microwave for 1-2 minutes.
- This reheats well since there is no cream. Great for meal planning.
- DO NOT skip separating the thick stocks/florets from the tender stems and leaves when preparing the broccoli rabe. This is so everything cooks al dente and nothing is either too soggy/wilted or undercooked.
- Use spicy or sweet chicken sausage instead of pork.
- Omit the cheese to keep it dairy-free.
Nutrition
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