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5.0 from 93 votes

Orecchiette with Sausage and Broccoli Rabe

Tiny morsels of sweet fennel sausage, garlicky broccoli rabe, and spicy cherry peppers nestle in the crevices of orecchiette pasta to form the ultimate meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 779 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound (454g) orecchiette
  • 1 pound (454g) broccoli rabe bottom 1-inch of stems removed and chopped into 2" pieces
  • 1 1/2 pounds (680g) bulk Italian Sausage
  • 1/2 cup (120ml) extra virgin olive oil divided
  • 10 cloves garlic chopped
  • 4 large cherry (vinegar) peppers chopped with seeds and stems removed
  • 1/4 cup grated Pecorino Romano
  • 1/4 cup minced flat-leaf Italian parsley
  • 1 1/2 cups (680ml) reserved pasta water
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Cut off and discard the bottom 1-inch of broccoli rabe. Chop the broccoli rabe into 2-3 inch long pieces.
  2. 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.
  3. 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.
  4. To the same pot of boiling water, add the orecchiette pasta. Cook the pasta to 1-2 minutes less than al dente.
  5. 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.
  6. 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).
  7. 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

  • Prepping broccoli rabe. Make sure to remove the hard bottom 1 inch of the broccoli rabe.
  • Save your pasta water. If the pasta dries out before serving, revive it with a few ounces of pasta water.  
  • Leftovers.  Orecchiette with sausage and broccoli rabe can be saved in the fridge for up to 3 days.

Nutrition Information

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 (21%) Fiber 2.1g (8%) Sugar 1.3g (3%) Calcium 71mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 779

% 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.