Orecchiette with Broccoli Rabe and Sausage is a beloved Italian comfort dish with rustic charm, originating from the Puglia region in Southern Italy. The name orecchiette translates to “little ears”, referring to the pasta’s shape that perfectly holds flavorful sauces and ingredients. This dish balances the bold, slightly bitter flavor of broccoli rabe with savory Italian sausage, enriched with garlic, olive oil, chili flakes, and parmesan. Every bite is cozy, hearty, and incredibly satisfying.
Why I Love This Recipe
I love this recipe because it takes simple ingredients and turns them into something truly restaurant-worthy. The combination of tender pasta, robust sausage, and greens makes every bite flavorful yet balanced. It’s a beautiful example of classic Italian cooking—minimal ingredients, maximum flavor.
Why It’s a Must-Try Dish
- It’s comforting yet light, perfect for both weekday dinners and entertaining.
- Packs a punch of flavor, texture, and nutrition.
- One-pan style cooking makes it simple but impressive.
- The recipe feels fancy while using everyday ingredients.
Prep & Cooking Time
| Task | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20–25 minutes |
| Total Time | 30–35 minutes |
Servings & Nutrition
- Servings: 4
- Calories: ~560 calories per serving (may vary depending on sausage and cheese used)
- Course: Main Dish
- Cuisine: Italian
Ingredients
For the Pasta:
- 12 oz (340 g) orecchiette pasta
- Salt (for boiling water)
For the Sauce:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 bunch broccoli rabe (about 10–12 oz), trimmed and chopped
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp crushed red pepper flakes (optional)
- ½ cup reserved pasta water
- ½ cup grated Parmesan or Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Zest of 1 lemon (optional but recommended)
Cooking Directions
- Boil pasta according to package instructions until al dente.
- Blanch broccoli rabe in the pasta water during the last 2 minutes of cooking.
- Reserve pasta water, then drain both pasta and broccoli rabe.
- In a skillet, cook sausage until browned.
- Add garlic and chili flakes; sauté.
- Add broccoli rabe and pasta to the skillet with a splash of pasta water.
- Toss with cheese, lemon zest, and olive oil until creamy and well combined.
- Serve warm with extra cheese and black pepper.
Step-by-Step Method (Detailed)
- Prepare Ingredients
Trim broccoli rabe stems and cut into bite-sized pieces. Remove sausage casing. - Cook the Pasta
Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente. - Blanch the Greens
During the final 2 minutes of pasta cooking, add chopped broccoli rabe directly to the pot. - Drain and Reserve Water
Reserve at least ½ cup of starchy pasta water before draining. - Brown the Sausage
Heat olive oil in a large skillet over medium heat. Add sausage and break it apart with a spoon until browned. - Add Flavorings
Stir in sliced garlic and chili flakes. Cook until fragrant. - Combine Everything
Add pasta and broccoli rabe into the skillet. Pour in pasta water and toss to coat. - Finish with Cheese
Stir in Parmesan and lemon zest until creamy. - Serve
Plate and finish with extra olive oil, cheese, and black pepper.
How to Serve
Serve hot in shallow pasta bowls. Garnish with:
- Extra parmesan
- A drizzle of good olive oil
- Lemon wedge or fresh herbs (optional)
Pairs wonderfully with garlic bread and a crisp white wine like Pinot Grigio.
Special Equipment Needed
- Large stockpot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
Recipe Tips
- Salt your pasta water well—this seasons the entire dish.
- If broccoli rabe tastes too bitter, blanch it separately for 3–4 minutes.
- Don’t skip the pasta water—it’s key for a silky texture.
Variations
- Vegetarian: Use mushrooms or plant-based sausage.
- Creamy Version: Add ¼ cup heavy cream or mascarpone.
- Extra Veggies: Add sun-dried tomatoes or roasted red peppers.
- Spicy Lovers: Use hot Italian sausage and extra chili flakes.
- Cheese Swap: Try ricotta dollops instead of Parmesan for a creamier finish.
Freezing & Storage
| Method | Duration |
|---|---|
| Refrigerate | 3–4 days in airtight container |
| Freeze | Up to 2 months (best without broccoli rabe, add fresh when reheating) |
Reheat gently with a splash of water or broth.
Conclusion
Orecchiette with Broccoli Rabe and Sausage is a timeless Italian dish packed with flavor, texture, and soul. Whether you’re cooking for a quick weekday meal or looking to impress guests, this recipe delivers rich, comforting satisfaction with minimal effort. Once you try it, it’s sure to become a regular at your table.
Orecchiette with Broccoli Rabe and Sausage
Description
Orecchiette with Broccoli Rabe and Sausage is a beloved Italian comfort dish with rustic charm, originating from the Puglia region in Southern Italy. The name orecchiette translates to "little ears", referring to the pasta’s shape that perfectly holds flavorful sauces and ingredients.
Ingredients
For the Pasta:
For the Sauce:
Instructions
-
Prepare Ingredients : Trim broccoli rabe stems and cut into bite-sized pieces. Remove sausage casing.
-
Cook the Pasta : Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente.
-
Blanch the Greens : During the final 2 minutes of pasta cooking, add chopped broccoli rabe directly to the pot.
-
Drain and Reserve Water : Reserve at least ½ cup of starchy pasta water before draining.
-
Brown the Sausage : Heat olive oil in a large skillet over medium heat. Add sausage and break it apart with a spoon until browned.
-
Add Flavorings : Stir in sliced garlic and chili flakes. Cook until fragrant.
-
Combine Everything : Add pasta and broccoli rabe into the skillet. Pour in pasta water and toss to coat.
-
Finish with Cheese : Stir in Parmesan and lemon zest until creamy.
-
Serve : Plate and finish with extra olive oil, cheese, and black pepper.
