Orecchiette with Broccoli Rabe and Sausage
Orecchiette with Broccoli Rabe and Sausage is a classic southern Italian pasta dish that deserves a spot in your rotation. I've been making this for years, and my method keeps it under 20 minutes start to finish. The pasta and greens cook together, the sausage sizzles while you wait, and dinner's done before you know it!
Orecchiette With Sausage and Broccoli Rabe
This classic dish is really popular on Italian menus here in New Jersey, and it's been one of my go-to weeknight dinner recipes for years because it's so quick and easy to throw together.
I love the combination of the bitter broccoli rabe with the rich, flavorful sausage, and orecchiette, which means "little ears" in Italian, happens to be one of my favorite pasta shapes. The little round "ear" shaped pasta scoops up the tender greens and sausage pieces.
Broccoli rabe, or rapini, is really common here in the Northeast, but if you can't find it, this recipe is great with other bitter greens such as mustard greens, turnip greens or even kale.
The broccoli rabe must first be blanched in order to remove some of its bitterness. I do this in the same water used to boil the pasta, which makes easy work of what can otherwise feel like an annoying step, saving you on both time and dishes.
It will still have that distinctly bitter flavor, but it will be significantly tamed, and makes a wonderful pairing for the sweet Italian sausage. Just don't forget to save some of the pasta water to create a silky sauce that clings perfectly to the pasta!
Your sausage should have some pieces of fennel seed in it, but if it doesn't, you may want to add some in while it cooks. It adds such a wonderful depth of flavor that I find essential with Italian sausage, but it's totally your call.
Want more Italian sausage recipes? Try this classic Italian Sunday Gravy, creamy Rigatoni with Sausage, Mascarpone and Walnuts or classic Oven Baked Sausage and Peppers dinner.
Why This Recipe Works
- The pasta and greens are boiled in the same pot for convenience and less dishes.
- Protein, veggies and carbs all in one meal.
- Comes together quickly in just 20 minutes!
Ingredients For Orecchiette With Sausage
Broccoli rabe - This Italian green can usually be found at grocery stores or farmers markets, especially in areas with a large Italian community, like the Northeastern US. Its signature bitterness is tamed by blanching, but you can substitute other greens like Swiss chard, kale, mustard greens, escarole or broccoli.
Italian sausage - Use the best quality Italian sausage you can find. Skip supermarket sausage links and check your local butcher or Italian market instead for better flavor.
Short pasta - Traditional orecchiette pasta, which means "small ear" in Italian, is the classic past used for this dish because its cupped shape holds little bits of sauce and sausage. But any short shape will work. You can find other short Italian pasta options in my guide.
Cheese - A combination of freshly grated Parmigiano Reggiano or pecorino Romano cheese gives the perfect salty finish, but you can use one or the other. Always grate cheese fresh for the best texture.
Garlic and chili flakes - Classic Italian aromatics that bring depth and a gentle heat. Don't skip the chili flakes! they add great flavor without too much heat.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot of salted water
- Large skillet
- Wooden spoon
- Potato masher
- Spider or handheld strainer
- Fine grater
- Tongs
- Measuring cup
How to Make Orecchiette With Sausage and Broccoli
- Bring a large pot of water up to a rolling boil.
- While the water heats, start cooking the sausage. Break it up in a large sauté pan or skillet over medium heat.
- Add the garlic cloves and red pepper flakes, then cook until the sausage is nicely browned.
Pro Tip: You can use a wooden spoon or spatula to break up the meat, but a potato masher works best.
- When the water is boiling, season generously with salt, then add the broccoli rabe. Cook until al dente, about 2 minutes, then use a spider or handheld strainer to remove it from the water.
- Add it to the pan with the sausage and stir to combine. Let simmer over very low heat.
- Add the orecchiette pasta to the boiling water, stir, then cook according to package directions until just shy of al dente (it will continue cooking in the pan).
- Reserve a cup or two of pasta water, then drain and immediately add the pasta to the pan with the sausage and broccoli rabe.
- Turn to medium-high heat and toss until well combined. Add a little bit of pasta water a few splashes at a time and continue tossing until the sauce thickens up a bit.
- Turn off the heat, then add parmesan cheese and parsley. Toss vigorously until incorporated.
- Spoon pasta into bowls, drizzle each with olive oil, and sprinkle with parsley and more cheese. Serve immediately.
Pro Tip: Don't forget to reserve some starchy pasta cooking water to help emulsify the sauce. It makes the recipe!
Sausage and Broccoli Pasta Tips and Variations
- Don't overcook your broccoli rabe, it should stay bright green and slightly firm.
- Only add cheese after turning off the heat, otherwise it can seize or split.
- Toss the pasta continuously to coat it evenly with the sauce.
- Add a splash of chicken broth when tossing to make the sauce extra flavorful.
- Use a spicy sausage or add some chopped Italian Long Hot Peppers for extra heat.
- Add a few toasted breadcrumbs on top for a crunchy finish.
- Add some white wine or finish the sauce with a squeeze of lemon juice to add a little bit of acidity.
- Try using half scamorza and half parmigiano or another Italian salty cheese to give extra creaminess.
What to Serve With Broccoli Sausage Pasta
This hearty sausage pasta makes a complete comforting Italian meal.
Serve it alongside a simpledish or a crisp Arugula Salad or simple mixed greens with Homemade Croutons and a drizzle of a simple Balsamic Vinaigrette.
A piece of crusty bread or Homemade Focaccia is essential to soak up any leftover sauce.
Perfect for busy weeknight dinners, this orecchiette with sausage and broccoli rabe is sure to be a new family favorite!
How to Store Orecchiette with Broccoli Rabe and Sausage
This dish is best enjoyed fresh when the texture of the al dente pasta is at its peak.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over medium heat with a splash of reserved pasta water or chicken broth to revive the sauce. Avoid microwaving for too long, as it can dry out the pasta and greens.
FAQs
Yes, just remove the sausage casing from the links before cooking. Breaking the meat up as it browns helps create small, flavorful bits that cling to the pasta. For the best results, always use a high-quality Italian sausage with plenty of seasoning and good fat content, it makes a big difference in flavor.
Any short pasta shape works here, but orecchiette's "small ear" shape catches bits of sausage and greens perfectly, giving each bite the ideal texture.
Reserve and use pasta water while tossing everything together. The starch helps emulsify the sauce and keeps it silky.
You can cook the sausage and blanch the greens ahead of time, then finish the pasta just before serving. This classic Italian pasta dish has the best flavor and texture when it's freshly made.
You can, but the end result won't be quite the same or as creamy without the cheese, which adds a subtle, savory and nutty flavor that balances the bitterness of the greens.. The best way to adapt this easy pasta dish is to emulsify about a cup of pasta water with the sausage fat and a generous drizzle of olive oil while tossing with the pasta. It helps create a silky sauce with punchy flavors.
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Broccoli Rabe Sausage Pasta
Ingredients
- 1 lb sweet Italian sausage removed from casing
- 2 cloves garlic smashed
- 1 pinch red chili flakes
- Kosher salt as needed
- 1 bunch broccoli rabe cut into 1-inch pieces
- ½ lb orecchiette pasta or another short shaped pasta
- ¼ cup parmesan or pecorino Romano cheese finely grated, plus more for serving
- 1 tablespoon flat leaf Italian parsley finely minced, plus more for garnish
- extra virgin olive oil for drizzling
Instructions
- Bring a large pot of water up to a rolling boil.
- While the water heats, start cooking the sausage. Break it up in a large skillet over medium-high heat. You can use a wooden spoon or spatula, but I find a potato masher works best.
- Add the garlic cloves and chili flakes (if using), then cook until the sausage is nicely browned.
- When the water is boiling, season generously with salt then add the broccoli rabe. Cook until al dente, about 2 minutes, then use a spider or handheld strainer to remove it from the water.
- Drain the broccoli rabe well, then add it to the pan with the sausage and stir to combine. Let simmer over very low heat.
- Add the pasta to the water (make sure it's still at a rolling boil), stir, then cook according to package directions until just shy of al dente (it will continue cooking in the pan).
- Reserve a cup or two of pasta cooking water, then drain and immediately add the pasta to the pan with the sausage and broccoli rabe.
- Turn up the heat to medium-high and toss until well combined. Add pasta water a few splashes at a time and continue tossing until the sauce thickens up a bit.
- Turn off the heat, then add the parmesan cheese and parsley, then toss vigorously until incorporated.
- Spoon pasta into bowls, then drizzle each with a bit of olive oil and sprinkle with parsley and more parmesan cheese. Serve immediately.
Notes
- Don't overcook your broccoli rabe, it should stay bright green and slightly firm.
- Only add cheese after turning off the heat, otherwise it can seize or split.
- Use a high-quality olive oil for finishing to enhance the flavor and shine.
- Toss the pasta continuously to coat it evenly with the sauce.
Nutrition
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I made this recipe last night for my husband and I and we both loved it!! By blanching the broccoli rabe it took the bitterness out of it. Everything came out great. It was easy to make, delicious and my husband said its a keeper! I'll be making it again soon.
I'm so glad you loved the recipe!! 😀
I love this dish and just bought orecchiette yesterday because I have some Italian sausage in the freezer I want to use up. Its great because it makes its own sauce. What a coincidence this recipe pops up today.
It was meant to be, Sandy!! I hope you love it. 🙂
Gave this a try tonight & it was easy & delicious! Thanks Nicole!!
Awesome! Thanks Beth!! <3
One of my favorite classic pasta dishes! And totally agree that the chickpea pasta is a great, tasty alternative to the regular 🙂