Description
A hearty Italian pasta dish featuring tender orecchiette tossed with savory turkey sausage and slightly bitter broccoli rabe in a garlicky, lightly spicy sauce.
Ingredients
- 1 pound broccoli rabe
- Extra virgin olive oil
- 1 pound Italian turkey sausage (removed from casing and crumbled)
- 1/2 cup dry white wine
- 3 to 4 garlic cloves (lightly crushed and peeled)
- 1/2 to 1 teaspoon red pepper flakes
- Fine sea salt
- 1 pound dry orecchiette pasta
- Freshly grated Pecorino Romano (optional)
Instructions
- Thoroughly rinse the broccoli rabe, trim tough stems, and coarsely chop the tender parts into large pieces. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sausage and cook for 10 to 12 minutes, stirring often, until browned.
- Increase heat to medium-high, add half the white wine, and scrape up browned bits. Simmer 2 to 3 minutes until mostly absorbed. Transfer sausage to a bowl.
- Return pan to medium-low heat and add 1/4 cup olive oil. Add garlic and cook for 2 to 3 minutes, pressing to release flavor.
- Add broccoli rabe in batches, covering to wilt between additions. Once all is added, season with red pepper flakes and salt. Cover partially and simmer 20 to 30 minutes, tossing occasionally, until tender.
- Bring a large pot of salted water to a boil.
- Add remaining wine to the broccoli mixture and simmer briefly. Return sausage to the pan and toss to combine. Keep warm.
- Cook orecchiette in boiling salted water until just under al dente. Reserve 1 cup pasta water, then drain.
- Add pasta to the pan with sausage and broccoli. Pour in 1/2 cup pasta water and toss over medium-low heat until pasta is tender and coated, adding more water if needed.
- Serve in bowls topped with Pecorino Romano if desired.
Notes
- Substitute chicken sausage if turkey sausage is unavailable.
- Adjust red pepper flakes to control spice level.
- Blanch broccoli rabe briefly before cooking to reduce bitterness if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reserve pasta water is key for achieving a silky sauce texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 55 mg
