Orecchiette with Broccoli Rabe and Italian Sausage


  • 12 oz orecchiette pasta
  • 1 bunch or more broccoli rabe
  • 5 links of Italian sausage or 10 oz bulk Italian sausage
  • 1 can chicken stock or equivalent of homemade
  • 1/4 cup olive oil or a bit more as needed
  • 4 or 5 large garlic cloves, sliced
  • 2 tsp. crushed red pepper flakes, more or less to taste
  • 1/4 cup grated Parmigiano or Pecorino cheese
  • 2 tbsp. butter
  • Salt


  • In a large pot, bring 4 quarts of salted water to a boil.
  • Coarsely chop the sausage and set aside. If using sausage links, remove the sausage from the casing first.
  • Thoroughly wash the broccoli rabe, as it tends to be gritty. Trim off and discard the bottom 2 inches of the stem and remove the tough outer leaves, if any, leaving the tender leaves, stalks, and buds. Chop the stems in half or thirds, as you prefer.
  • Add the broccoli rabe to the boiling water and boil about 5-6 minutes until the stems start to soften. Remove from the water and set aside. Do not drain the water, as it will be used to boil the orecchiette pasta.
  • In a large skillet, add the olive enough to cover the bottom of the skillet. Add the chopped sausage and cook for about 5 minutes. Add the sliced garlic and sauté about 2 or 3 minutes. Then add the crushed red
  • pepper and sauté for 30 seconds. Be careful not to burn the garlic and red pepper.
  • Add the chicken stock and deglaze the pan then add the broccoli rabe. Bring the chicken stock to a boil then reduce to low heat and let simmer while the orecchiette is boiling.
  • Bring the water back to a boil, add the orecchiette pasta and cook until just al dente. Drain the orecchiette and add to the skillet with the broccoli rabe and sausage.
  • Add the butter and grated cheese and cook for 2 or 3 minutes while stirring and tossing the whole time until the sauce slightly thickens and orecchiette is well coated.
  • Serve immediately topped with grated Parmigiano or Pecorino cheese.

Source: Cosiialiano.com 

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Orecchiette with Broccoli Rabe and Italian Sausage

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