Orecchiette with Sausage and Broccoli Rabe
This classic recipe for a Pugliese meal, Orecchiette with Sausage and Broccoli Rabe is amazing. This Italian pasta meal idea is loaded with sweet or spicy pork sausage, bitter greens, & garlic for a hearty dinner recipe everyone will love.
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
STORING & REHEATING:
- 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
Calories: 684kcalCarbohydrates: 60gProtein: 26gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 83mgSodium: 826mgPotassium: 532mgFiber: 5gSugar: 2gVitamin A: 2306IUVitamin C: 18mgCalcium: 218mgIron: 4mg
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