Why You’ll Love Orecchiette with Sausage and Broccoli Rabe Recipe
This recipe is full of deep, savory flavor from browned sausage, garlicky olive oil, and tender broccoli rabe.
The orecchiette pasta holds the sauce beautifully, making every bite flavorful.
It is a complete meal in one bowl, with pasta, greens, and protein.
The red pepper flakes add just the right amount of heat, and Pecorino Romano gives it a salty, rich finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Broccoli rabe
- Extra virgin olive oil
- Italian turkey sausage
- Dry white wine
- Garlic cloves
- Red pepper flakes
- Fine sea salt
- Dry orecchiette pasta
- Freshly grated Pecorino Romano, optional
Directions
Rinse the broccoli rabe well, trim away any tough bottom stems, and chop the tender stalks, leaves, and florets into large pieces.
Heat olive oil in a large deep skillet over medium heat. Add the sausage and cook, stirring often, until browned and tender.
Increase the heat and add part of the white wine, scraping up the browned bits from the pan. Simmer until mostly absorbed, then transfer the sausage to a bowl.
Add more olive oil to the pan with the garlic. Cook gently until the garlic flavors the oil.
Add the broccoli rabe in batches, covering the pan to help it wilt. Season with red pepper flakes and salt. Cook gently until fully tender.
Meanwhile, boil a large pot of salted water and cook the orecchiette until just under al dente. Reserve some pasta water before draining.
Add the remaining wine to the broccoli rabe, then return the sausage to the pan. Toss everything together and heat through.
Add the drained pasta to the skillet with some reserved pasta water. Toss over medium-low heat until the pasta is coated and fully cooked.
Serve warm with grated Pecorino Romano, if desired.
Servings and timing
Servings: 6
Total time: 1 hour
Prep time: About 15 minutes
Cook time: About 45 minutes
Variations
Use pork Italian sausage instead of turkey sausage for a richer flavor.
Swap broccoli rabe with broccolini or regular broccoli for a milder taste.
Add more red pepper flakes for extra heat.
Use Parmesan instead of Pecorino Romano.
Add lemon zest before serving for a brighter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the pasta.
You can also reheat individual portions in the microwave, stirring halfway through.
Freezing is not recommended because the pasta and broccoli rabe may become too soft after thawing.
FAQs
Can I use regular broccoli instead of broccoli rabe?
Yes, regular broccoli works, but the flavor will be milder and less slightly bitter.
Is broccoli rabe bitter?
Yes, broccoli rabe has a naturally slightly bitter flavor, which balances well with sausage, garlic, and cheese.
Can I make this without wine?
Yes, you can replace the wine with chicken broth or vegetable broth.
What does orecchiette mean?
Orecchiette means “little ears,” referring to the pasta’s small rounded shape.
Can I use another pasta shape?
Yes, shells, cavatelli, rigatoni, or penne can work well.
Is this recipe spicy?
It has mild heat from red pepper flakes, but you can adjust the amount to taste.
Can I make it ahead of time?
Yes, though it tastes best fresh. Store it in the refrigerator and reheat gently.
Should I remove the garlic cloves?
You can remove them before serving or leave them in if you enjoy a stronger garlic flavor.
Can I use chicken sausage?
Yes, chicken sausage is a good substitute for turkey sausage.
What cheese goes best with this pasta?
Pecorino Romano is ideal because it is salty and sharp, but Parmesan also works.
Conclusion
Orecchiette with Sausage and Broccoli Rabe is a flavorful, comforting pasta dish that brings together tender greens, savory sausage, garlic, olive oil, and a touch of heat. It is simple enough for a weeknight meal but satisfying enough to serve for a cozy family dinner.
