Orecchiette With Sausage And Broccoli Rabe
Ingredients
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- 2 tbsp kosher salt
- 1 pound broccoli rabe – trimmed and cut into 2-inch pieces
- 16 ounces orecchiette
- 3 tbsp extra-virgin olive oil
- 12 ounces Italian sausage – casings removed (~4 medium italian sausages)
- 4 cloves garlic – thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper – freshly ground
- Pecorino Romano – grated (for serving)
Instructions
1. Bring a large pot of water to a boil; add the kosher salt.
2. Add the broccoli rabe, trimmed into 2-inch pieces, and blanch until bright green and just tender, 1–2 minutes; lift out with a spider and drain well, keeping the water at a boil.
3. Drop in the orecchiette and cook until al dente, 10–12 minutes; reserve 1.5 cups cooking water and drain.
4. Meanwhile, heat the extra-virgin olive oil in a large skillet over medium-high heat; add the Italian sausage (casings removed) and cook, breaking it into small pieces, until browned and cooked through, 6–8 minutes.
5. Stir in the garlic (thinly sliced) and the red pepper flakes; cook until fragrant, 30–60 seconds.
6. Add the blanched greens to the skillet and toss until hot and coated, 2–3 minutes.
7. Add the drained pasta and 1 cup reserved cooking water; toss vigorously over medium-high heat until the sauce emulsifies and clings, 1–2 minutes, adding more water as needed; season with the black pepper to taste.
8. Serve immediately, passing Pecorino Romano grated for serving.
Orecchiette with sausage and broccoli rabe balances chewy, cup-shaped pasta with the bittersweet snap of leafy greens and the savory richness of spiced pork. Garlic and chile provide warmth, while starchy pasta water and olive oil emulsify into a glossy sauce that clings to every ear-shaped bite. The result is hearty yet lively, with bitterness, sweetness, salt, and heat in satisfying harmony.
The dish draws on Puglia’s beloved pairing of orecchiette and cime di rapa (turnip tops/rapini), a staple of southern Italian home cooking. While the most traditional Puglian version often features anchovy and breadcrumbs rather than meat, the addition of sausage became a widespread regional and Italian‑American variation. Today it’s a weeknight standby and a trattoria favorite, preserving the spirit of the original while amplifying it with sausage’s fennel and pepper notes.