Orecchiette with Sausage and Broccoli Rabe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
779 kcal
-
Course
Main Course
-
Cuisine
Italian
Orecchiette with Sausage and Broccoli Rabe
Description
This recipe cooks orecchiette pasta alongside freshly prepared broccoli rabe, which is blanched to soften its bitterness while retaining color. Italian sausage is sautéed until cooked through, then combined with garlic sautéed in olive oil and chopped cherry peppers to add a mild heat and acidity. Adding the blanched broccoli rabe back to the pan integrates its peppery flavor and tender texture.
The resulting dish features tender orecchiette pasta with a meaty, savory profile from the sausage punctuated by the sharp, green notes of broccoli rabe and heat from the cherry peppers. The grated Pecorino Romano cheese and minced parsley finish the dish with salty, herbal brightness.
Orecchiette with Sausage and Broccoli Rabe works well as a dinner or substantial lunch, served warm. The recipe advises reserving pasta water to adjust moisture if needed. Leftover portions can be refrigerated and remain flavorful when reheated within a few days.
Ingredients
- 1 pound (454g) orecchiette pasta
- 1 pound (454g) broccoli rabe bottom 1-inch of stems removed and chopped into 2" pieces
- 1 1/2 pounds (680g) Italian sausage bulk
- 1/2 cup (120ml) extra virgin olive oil divided
- 10 cloves garlic chopped
- 4 large cherry peppers chopped with seeds and stems removed, vinegar
- 1/4 cup Pecorino Romano cheese grated
- 1/4 cup Italian flat-leaf parsley minced
- 1 1/2 cups (680ml) water reserved pasta water
- salt to taste
- black pepper to taste
Instructions
- Cut off and discard the bottom 1-inch of broccoli rabe. Chop the broccoli rabe into 2-3 inch long pieces.
- Bring a large pot of salted water to boil and blanch the broccoli rabe for 2-3 minutes or until it turns bright green. Using tongs or a pasta spider remove the broccoli rabe and set it aside to cool. Do not dump the water. Keep the water boiling for the pasta later on.
- Meanwhile, heat your largest pan to medium-high heat and saute the sausage until cooked through. Remove the sausage from the pan and set it aside.
- To the same pot of boiling water, add the orecchiette pasta. Cook the pasta to 1-2 minutes less than al dente.
- In the same pan, turn the heat down to medium, and add a 1/4 cup of extra virgin olive oil and the chopped garlic. Cook until the garlic turns lightly golden (about 2-4 minutes). Add the cherry peppers and return the sausage to the pan and continue to cook over medium heat.
- Add the broccoli rabe to the pan and mix everything together to combine. Add a cup of pasta water to the pan and cook for 1 minute more. Add in the al dente pasta and cook until done while tossing or stirring to incorporate (about 1-2 minutes).
- Taste test and make final adjustments to salt and pepper. When satisfied turn off the heat and add in the parsley, grated cheese, and the remaining extra virgin olive oil. Mix or toss once more and serve. If the pasta is too dry just add a couple of ounces of pasta water at a time to bring the consistency back to perfect. Serve with more cherry peppers and grated cheese. Enjoy!
Notes
- Before cooking, trim and discard the tough bottom inch of broccoli rabe stems for better texture.
- Reserve pasta water to loosen the sauce if the dish dries out before serving.
- Store leftovers in the refrigerator and consume within three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Calories | 779kcal | 39% |
| Carbohydrates | 48.1g | 16% |
| Protein | 33g | 66% |
| Fat | 51g | 78% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 150mg | 50% |
| Sodium | 895mg | 37% |
| Potassium | 728mg | 15% |
| Fiber | 2.1g | 8% |
| Sugar | 1.3g | 3% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
