Orecchiette with Sausage and Broccoli Rabe
Sausage and broccoli rabe is a great combination—one of those classic pairings that just makes sense once you taste it. Even if you’re not a big broccoli rabe eater (and I know the bitterness can be polarizing), you need to try them together. The contrast between the slight bitterness of the broccoli rabe and the rich, sweet Italian sausage just works perfectly. They balance each other out in a way that makes both ingredients shine. One of my favorite sausages of all time was one with little bits of broccoli rabe mixed right into the meat itself, that I used to get from Arthur Avenue in the Bronx. That combination in sausage form was incredible, but there’s an even better way to enjoy these two together.
The best way to experience this pairing is tossed with orecchiette—those tiny ear-shaped pasta that are perfect for catching the crumbled sausage and bits of broccoli rabe in every bite. Both the orecchiette pasta and this dish are typical of the Puglia region of Italy, which is in the South and forms the heel of the boot. It’s rustic, flavorful southern Italian cooking at its best, and the pasta shape really does make a difference here. The little “ears” cradle the sauce and ingredients so you get a perfect bite every time. If you’ve never tried this combination before, this is the dish that’ll make you a believer.
Orecchiette with Sausage and Broccoli Rabe Recipe
- Total Time: 35 mins
- Yield: 4-6 1x
Ingredients
- 1 pound of sweet Italian sausage
- 1 bunch of broccoli rabe
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, sliced thin
- salt & pepper to taste
- 1 pound orecchiette pasta
- grated parmagiano-reggiano cheese for serving
Instructions
- Remove the sausage from the casing and crumble into small pieces.
- Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
- Bring a large pot of liberally salted water to a boil.
- In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
- Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
- Drop the broccoli rabe into to the pot of boiling water.
- At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
- Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
- Add the sausage back into the pan and toss to combine. Remove pan from the heat.
- Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
- Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
- Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.
- Prep Time: 15 mins
- Cook Time: 20 mins
One of my favorite dishes.
This really looks delicious. And I haven’t had any occasion to cook orecchiette lately. This gives me the perfect excuse.
Thanks for the recipe! ^_^
Do you provide any healthy food related tips?
Use turkey sausage, I make mind with 1 lb ground turkey and one tablespoon sausage season and let set in fridge overnight before using
My children do not like vegetables. But seeing your post, I think Sausage and broccoli rabe is a great combination. I need to add more sausages to attract my children. Thanks for your sharing.
Great recipe, I substituted Italian turkey sausage to lighten up slightly.
I always add a little ( 1/2 cup) chicken broth and 1/4 white wine.
and a 1/2 tsp of ground fennel .
Most sweet Italian sausage should have fennel in it, but very hard to find in some areas.
Excellent recipe
What? No Anchovies? Basta!