Sweet Italian Sausage and Broccoli Rabe Orecchiette

• 12 oz orecchiette pasta
• 1 lb sweet Italian sausage, casing removed
• 10 oz broccoli rabe, cleaned and chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1/2 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup pasta cooking water
• 1/4 cup grated Parmesan cheese
• Juice of 1/2 lemon

Steps

1. 1 Cook orecchiette in salted boiling water until al dente; reserve 1/2 cup pasta water.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat.
3. 3 Add sausage and cook, breaking into crumbles, until browned.
4. 4 Push sausage to the sides and add garlic with red pepper flakes, sauté until fragrant.
5. 5 Add broccoli rabe and cook until wilted.
6. 6 Combine sausage mixture with cooked pasta and reserved water.
7. 7 Toss with Parmesan and lemon juice; season with salt and pepper to taste.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Cheese grater

Variations

• Substitute broccoli rabe with kale for a different flavor profile.
• Add a splash of white wine when cooking the sausage for extra depth.

Substitutions

• If orecchiette is unavailable, use another short pasta like farfalle or penne.

Pairings

• Roasted garlic bread
• Steamed green beans

Nutrition

Tips

• Use a sturdy pan to handle the hearty greens.
• Don't skip the pasta water; it helps create a silky sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of pasta water.

Serving Suggestions

• A crisp green salad
• A glass of robust red wine

FAQ