Sausage Broccoli Rabe Orecchiette: A Delicious and Easy Pasta Recipe

Sausage Broccoli Rabe Orecchiette: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine perfectly al dente orecchiette pasta, each little “ear” cradling savory crumbled sausage and slightly bitter, yet delightfully earthy, broccoli rabe. This isn’t just a meal; it’s an experience.

This classic Italian-American dish finds its roots in the Southern Italian regions, where broccoli rabe (also known as rapini) thrives. While variations exist across different families and regions, the core elements – pasta, sausage, and broccoli rabe – remain constant. It’s a testament to the resourcefulness and ingenuity of Italian cooks, who transformed simple ingredients into something truly extraordinary.

What makes Sausage Broccoli Rabe Orecchiette so beloved? It’s the harmonious blend of flavors and textures. The richness of the sausage is beautifully balanced by the slight bitterness of the broccoli rabe, while the orecchiette pasta provides the perfect chewy counterpoint. It’s a comforting and satisfying dish that’s surprisingly easy to prepare, making it ideal for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to sneak some extra greens into your diet! I know you’ll love this recipe as much as I do.

this Recipe

Ingredients:

• 1 pound Orecchiette pasta
• 1 pound Italian sausage, sweet or hot (or a mix!), casings removed
• 1 large bunch broccoli rabe, about 1 pound, washed and coarsely chopped
• 6 cloves garlic, minced
• 1/2 cup olive oil, plus more for drizzling
• 1/2 teaspoon red pepper flakes, or more to taste
• 1/2 cup dry white wine (optional, but highly recommended!)
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• 1/4 cup reserved pasta water, plus more as needed

Preparing the Broccoli Rabe:

Broccoli rabe, also known as rapini, can be a little bitter if not prepared correctly. Don’t let that scare you! With a few simple steps, you can tame that bitterness and unlock its delicious, slightly nutty flavor. I promise, it’s worth the effort!

1. Wash the broccoli rabe thoroughly. This is crucial! Broccoli rabe tends to hold onto dirt, so give it a good rinse under cold running water. Pay special attention to the areas where the leaves meet the stems.
2. Coarsely chop the broccoli rabe. I like to cut the stems into 1-inch pieces and roughly chop the leaves. Don’t worry about being too precise; it will all cook down.
3. Blanch the broccoli rabe (optional, but recommended). This step helps to reduce the bitterness. Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and cook for 2-3 minutes, until it turns bright green.
4. Immediately transfer the broccoli rabe to an ice bath. This stops the cooking process and helps to preserve its vibrant color. Let it sit in the ice bath for a few minutes until it’s completely cooled.
5. Drain the broccoli rabe well. Use a colander to drain the broccoli rabe thoroughly. You can even gently squeeze out any excess water with your hands. This will prevent it from steaming in the pan later.

Cooking the Sausage and Garlic:

Now for the fun part! The sausage and garlic are the foundation of this dish, so we want to make sure they’re cooked perfectly. The sausage should be browned and crispy, and the garlic should be fragrant and golden, but not burnt.

1. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the ingredients later on.
2. Add the sausage to the skillet and break it up with a spoon. Cook the sausage, stirring occasionally, until it’s browned and cooked through. This should take about 8-10 minutes.
3. Remove the sausage from the skillet and set it aside. Leave the rendered fat in the skillet; this is where all the flavor is!
4. Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant and golden. Be careful not to burn the garlic, as it will become bitter.
5. Add the red pepper flakes to the skillet and cook for another 30 seconds, until fragrant. This will add a nice kick to the dish. Adjust the amount of red pepper flakes to your liking.

Bringing it All Together:

This is where the magic happens! We’re going to combine the broccoli rabe, sausage, garlic, and pasta to create a flavorful and satisfying dish. The key is to work quickly and efficiently, so the pasta doesn’t get cold.

1. Add the blanched broccoli rabe to the skillet with the garlic and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the broccoli rabe is tender and slightly wilted.
2. Pour in the white wine (if using) and cook for 2-3 minutes, until the wine has reduced slightly. The wine will add a depth of flavor to the dish. If you’re not using wine, you can skip this step.
3. Return the cooked sausage to the skillet. Stir to combine the sausage, broccoli rabe, and garlic.
4. Meanwhile, cook the orecchiette pasta according to package directions. Be sure to salt the pasta water generously! This is your only chance to season the pasta itself. Cook until al dente, meaning it should be firm to the bite.
5. Reserve about 1/2 cup of pasta water before draining the pasta. The pasta water is starchy and will help to create a creamy sauce.
6. Drain the pasta and add it to the skillet with the sausage and broccoli rabe. Toss to combine.
7. Add the grated Pecorino Romano cheese and 1/4 cup of reserved pasta water to the skillet. Toss to combine, adding more pasta water as needed to create a creamy sauce that coats the pasta.
8. Season with salt and freshly ground black pepper to taste. Be sure to taste the dish and adjust the seasoning as needed.

Serving:

Now it’s time to enjoy the fruits of your labor! This Sausage Broccoli Rabe Orecchiette is delicious served hot, right out of the skillet. I like to garnish it with a little extra Pecorino Romano cheese and a drizzle of olive oil for added flavor and richness.

1. Serve immediately. This dish is best served hot.
2. Garnish with extra Pecorino Romano cheese. A generous sprinkle of cheese adds a salty and savory flavor.
3. Drizzle with olive oil. A drizzle of olive oil adds a touch of richness and shine.
4. Enjoy! This Sausage Broccoli Rabe Orecchiette is a hearty and flavorful dish that’s perfect for a weeknight dinner or a special occasion.

Tips and Variations:

• Spice it up! If you like a little extra heat, add more red pepper flakes or a pinch of cayenne pepper.
• Add some vegetables. Feel free to add other vegetables to the dish, such as mushrooms, bell peppers, or onions.
• Use different cheese. If you don’t have Pecorino Romano cheese, you can use Parmesan cheese instead.
• Make it vegetarian. Omit the sausage and add some cannellini beans for protein.
• Add a squeeze of lemon juice. A squeeze of lemon juice at the end adds a bright and refreshing flavor.

Storing Leftovers:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a little water or broth if needed to prevent the pasta from drying out.

Freezing:

While this dish is best enjoyed fresh, it can be frozen for longer storage. Allow the pasta to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

This Sausage Broccoli Rabe Orecchiette isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen! The slight bitterness of the broccoli rabe perfectly complements the savory sausage, while the orecchiette pasta cups all that deliciousness in every bite. It’s a hearty, satisfying meal that’s surprisingly easy to pull together, making it a weeknight winner or a delightful weekend treat. I truly believe this recipe is a must-try because it elevates simple ingredients into something truly special.

But the best part? It’s incredibly versatile! Feel free to experiment with different types of sausage. A spicy Italian sausage will kick up the heat, while a sweet Italian sausage offers a more mellow flavor profile. If you’re not a fan of sausage, crumbled Italian chicken sausage or even plant-based sausage alternatives work beautifully. For a vegetarian option, you can omit the sausage altogether and add a can of drained and rinsed cannellini beans for added protein and texture.

Serving suggestions are endless! A simple side salad with a light vinaigrette is a perfect accompaniment. A sprinkle of red pepper flakes adds a touch of heat for those who like it spicy. And don’t forget the grated Parmesan cheese! A generous dusting of Parmesan is the perfect finishing touch. For a more elegant presentation, you can toss the pasta with a little bit of the pasta water before adding the cheese to create a creamy, emulsified sauce.

Looking to take it to the next level? Consider adding a squeeze of fresh lemon juice at the end to brighten the flavors. Toasted pine nuts or breadcrumbs add a delightful crunch. And if you have any leftover roasted vegetables, like bell peppers or zucchini, they would be a fantastic addition to this dish.

I’ve made this Sausage Broccoli Rabe Orecchiette countless times, and it’s always a crowd-pleaser. It’s a dish that’s both comforting and sophisticated, and it’s sure to impress your family and friends. The combination of flavors and textures is simply irresistible.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed hit, and it’s a great way to introduce your family to the wonderful world of Italian cuisine.

I’m so excited for you to try this recipe! Once you’ve had a chance to make it, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor combination? What did you serve it with? Share your photos and comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. I can’t wait to see your culinary creations! Happy cooking!