Orecchiette with Broccoli Rabe and Sausage: A Southern Italian Flavor Bomb
This classic Pugliese pasta dish combines the earthy bitterness of broccoli rabe with savory Italian sausage and garlic-kissed olive oil. Orecchiette, or “little ears,” are the perfect shape to scoop up all the spicy, garlicky goodness. It’s bold, rustic, and ready in under 30 minutes.
π΄ Ingredients
- 1 pound orecchiette pasta
- 1 bunch broccoli rabe, trimmed and chopped
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 pound Italian sausage, casings removed
- Salt and freshly ground black pepper, to taste
- Grated Pecorino Romano cheese, for serving
π₯ Instructions
Blanch the Broccoli Rabe:
Bring a large pot of salted water to a boil. Add broccoli rabe and cook for 2 minutes. Remove with a slotted spoon and set aside. Use the same water to cook the pasta.
Cook the Pasta:
Add orecchiette to the boiling water and cook until al dente. Reserve 1 cup of pasta water before draining.
Brown the Sausage:
Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and fully cooked. Add garlic and red pepper flakes, cooking for 1β2 more minutes.
Combine Everything:
Add broccoli rabe to the skillet with the sausage. Stir in the drained pasta and reserved pasta water as needed to create a silky sauce. Toss until everything is coated and heated through.
Serve:
Season with salt and pepper. Serve hot with grated Pecorino Romano on top.
π¦ Amazon Must-Haves to help you create the best Orecchiette with Broccoli Rabe and Sausage
- π Orecchiette Pasta β Traditional shape perfect for this rustic dish
- πΏ Broccoli Rabe Seeds (for home gardeners) β Grow your own fresh broccoli rabe!
- πΆοΈ Red Pepper Flakes β For that essential Southern Italian kick
- π§ Garlic Press β An easy way to get that fresh garlic flavor
- π§ Pecorino Romano Cheese Wedge β A sharp, salty finish to tie it all together
π‘ Helpful Tip: To mellow out the bitterness of broccoli rabe even more, blanch it for an extra minute and give it a quick rinse under cold water before sautΓ©ing.