Orecchiette with Sausage and Broccoli Rabe
Little ear-shaped pasta tossed with crumbled Italian sausage, bitter broccoli rabe, garlic, and Pecorino — a Southern Italian classic.
Details
Ingredients
- 400g orecchiette
- 500g Italian sausage (hot or sweet), casings removed
- 1 bunch broccoli rabe (rapini), trimmed and chopped
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 3 tbsp olive oil
- 1/2 cup Pecorino Romano, grated
- Reserved pasta water
- Salt and pepper
Instructions
- 1
Cook orecchiette in well-salted water. Add broccoli rabe to the pasta water during the last 3 minutes of cooking. Reserve 1 cup pasta water and drain together.
- 2
Heat olive oil in a large skillet over medium-high heat. Crumble in the sausage and cook, breaking into small pieces, for 6-8 minutes until browned and cooked through.
- 3
Add garlic and red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add the pasta and broccoli rabe to the skillet with 1/2 cup pasta water. Toss vigorously over heat until everything is well combined.
- 5
Remove from heat and toss with Pecorino Romano. Add more pasta water if needed.
- 6
Serve with extra Pecorino and a drizzle of good olive oil.
About This Recipe
From the sun-drenched heel of Italy, Puglia, comes a dish that embodies the robust simplicity and profound flavors of Southern Italian cucina: Orecchiette with Sausage and Broccoli Rabe. This beloved classic, affectionately known as 'orecchiette con le cime di rapa e salsiccia,' showcases the region's famed 'little ear' pasta, designed to cradle the vibrant sauce. What truly elevates this seemingly straightforward preparation is the masterful interplay of textures and tastes: the chew of perfectly al dente orecchiette, the savory crumble of well-browned Italian sausage, the distinctive bitterness of blanched rapini, all harmonized by fragrant garlic, a whisper of chili heat, and the sharp salinity of Pecorino Romano. The key technique lies in creating a cohesive sauce by sautéing the sausage until deeply caramelized, then building layers of flavor with garlic and broccoli rabe, finally uniting everything with the starchy magic of reserved pasta water to achieve a luscious, emulsified coating. When selecting ingredients, opt for high-quality Italian sausage—either hot for a kick or sweet for a mellower profile—and fresh, firm broccoli rabe. While traditionalists might blanch at variations, some cooks introduce a splash of white wine to deglaze the pan or incorporate sun-dried tomatoes for an extra layer of umami. This is a dish best enjoyed immediately, perhaps with a simple green salad and a glass of robust Primitivo or Negroamaro, allowing its hearty, comforting embrace to shine.
Tips & Tricks
- • For a truly cohesive sauce, ensure you reserve at least a cup of pasta water before draining. Its starch content is crucial for emulsifying the sausage drippings and Pecorino into a glossy coating that clings beautifully to the orecchiette.
- • If broccoli rabe isn't available, you can substitute with broccolini, kale, or even turnip greens, though you may need to adjust cooking times for tenderness. For a leaner option, chicken or turkey sausage works well in place of pork.
- • Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, ensuring the pasta doesn't dry out.
- • Serve this hearty pasta dish alongside a crisp, lightly dressed arugula or radicchio salad to cut through the richness. A rustic bread for soaking up any remaining sauce is also highly recommended.
Nutrition Facts
Per serving (approximate)