A classic Southern Italian combination of bitter greens, spicy sausage, and ear-shaped pasta
Orecchiette with Broccoli Rabe and Sausage
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Orecchiette with Broccoli Rabe and Sausage
A classic Southern Italian combination of bitter greens, spicy sausage, and ear-shaped pasta
★4.7(13)
An iconic Pugliese pasta pairing ear-shaped orecchiette with bitter broccoli rabe, crumbled Italian sausage, garlic, and a hit of red pepper flakes.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This is one of the great regional pasta dishes of Italy — a staple from Puglia that perfectly balances the pleasant bitterness of broccoli rabe against the rich, fennel-scented Italian sausage. The little ear-shaped orecchiette cups catch bits of sausage and tender greens in every scoop.
The magic is in the simplicity: sausage crumbles crisped in olive oil, garlic sliced thin and toasted golden, broccoli rabe blanched and sauteed until tender, all tossed together with the pasta and its starchy cooking water. It is a masterclass in how four or five ingredients can create something extraordinary.
Ingredients
- 1 lb orecchiette
- 1 bunch broccoli rabe, trimmed and cut into 2-inch pieces
- 1 lb Italian sausage (hot or sweet), casings removed
- 4 cloves garlic, sliced
- 1/4 tsp red pepper flakes
- 3 tbsp extra-virgin olive oil
- 1/2 cup grated Pecorino Romano
- Kosher salt to taste
Instructions
- 1
Bring a large pot of well-salted water to a boil. Blanch broccoli rabe for 2 minutes, then remove with a slotted spoon to a bowl (keep the water boiling). Cook orecchiette in the same water until al dente. Reserve 1 cup pasta water before draining.
- 2
Heat olive oil in a large skillet over medium-high heat. Add sausage and break into small crumbles. Cook until browned and crispy, about 6 minutes.
- 3
Add sliced garlic and red pepper flakes. Cook 1 minute until garlic is golden.
- 4
Add blanched broccoli rabe and toss to coat in the sausage fat. Cook 2 minutes.
- 5
Add drained orecchiette and 1/2 cup pasta water. Toss vigorously over medium heat for 1-2 minutes until a light sauce forms.
- 6
Remove from heat, add Pecorino Romano, and toss. Add more pasta water if needed. Serve with extra cheese.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
OrecchietteCavatelli or small shells
Both have cupped shapes that work similarly.
Broccoli rabeBroccolini or kale
Broccolini is milder; kale is heartier.
Pecorino RomanoParmesan
Less sharp but still delicious.
Tips & Storage
Pro Tips
Blanching the broccoli rabe in the pasta water infuses the water with flavor and starch.
If you cannot find broccoli rabe, broccolini is the closest substitute.
Hot Italian sausage is traditional but sweet works for those who prefer less heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet with a splash of olive oil and pasta water.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates52g
Fat22g
Fiber3g
Sugar2g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is broccoli rabe?
- Also called rapini, it is a leafy green related to turnips with a pleasantly bitter flavor. It is not the same as broccoli.
- Is orecchiette hard to find?
- Most well-stocked grocery stores carry it. If not, small shells or cavatelli are good substitutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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