This orecchiette with broccoli rabe and sausage is my absolute go-to because it’s the perfect blend of comfort and bold flavors, making it an ideal weeknight dinner that still feels a bit fancy. The spicy kick from the red pepper flakes perfectly balances with the bright lemon zest, creating a mouthwatering dish that’s both satisfying and deliciously addictive!
I enjoy making this tasty Orecchiette with Broccoli Rabe and Sausages. It’s so satisfying and nutritious!
The orecchiette pasta is so tender and so delicious. It effortlessly pairs with the beautiful broccoli rabe, which is basically the star of this dish.
It, too, is so tender and so delicious, with a neat little balance between slight bitterness and sweet earthiness that comes from its florets and stems. (It is far more flavorful than its sister vegetable, broccoli, which is just a bit haphazard in the flavor department.)
Ingredients
Pasta orecchiette: Rappresenta i carboidrati ed è un sostanzioso inizio.
Broccoli rabe: A bountiful source of vitamins K and C, it contributes a pleasingly bitter flavor.
Olive oil comprises healthy monounsaturated fats that confer richness.
Sausage made in Italy: Contributes protein and tastes really flavorful, with spices.
Garlic: Provides antioxidants, which amplify the umami of the dish.
Crushed red pepper: Adds heat and a touch of spiciness.
Umami, calcium, and protein are provided by Parmesan cheese.
Wedges of lemon: Impart a rejuvenating burst of citrus flavor to the food.
Ingredient Quantities
- 12 ounces orecchiette pasta
- 1 bunch broccoli rabe, ends trimmed and chopped into 2-inch pieces
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
1. Boil a large pot of salted water. Add the orecchiette and cook per the package instructions until al dente. Before draining, reserve 1 cup of pasta water; then drain the pasta and set it aside.
2. Blanch the broccoli rabe in the same pot of boiling water for about 2 minutes until bright green. Stop the cooking process by draining and rinsing the vegetable in cold water. Place it aside when cooled.
3. In a big frying pan, warm the olive oil over medium heat. Stir in the sausage, breaking it up with a wooden spoon, and cook until browned and heated through, about 7-8 minutes.
4. Add the minced garlic and red pepper flakes to the sausage. Sauté for 1-2 minutes until the garlic is fragrant.
5. Combine the blanched broccoli rabe with the sausage mixture in the skillet. Mix it well with the sausage and allow the broccoli rabe to heat through, about 2-3 minutes.
6. Add the orecchiette that you have cooked to the skillet, and toss everything together to unite in the best possible way. While you’re doing this, add back a few tablespoons at a time of the reserved pasta water, using it to help the sauce cling to the pasta.
7. Distribute the grated Parmesan cheese evenly over the pasta mixture, tossing to mix well. The cheese will melt and form a light, creamy sauce that clings to the pasta and adds flavor.
8. Taste for seasoning, salt, and pepper. Adjust as needed.
9. Take the skillet off the heat, and let the pasta sit for a minute so that the flavors can meld together.
10. In bowls, serve the orecchiette with broccoli rabe and sausage, and if you so desire, garnish with lemon wedges for each person to squeeze over the orecchiette.
Equipment Needed
1. Large pot
2. Colander
3. Large frying pan or skillet
4. Wooden spoon
5. Measuring cups
6. Knife
7. Cutting board
8. Mixing spoon or spatula
9. Grater for Parmesan cheese
10. Serving bowls
FAQ
- What kind of sausage should I use?You can use any kind of Italian sausage, spicy or mild, to suit your taste.
- Can I use regular broccoli instead of broccoli rabe?If broccoli rabe is not available, you can use regular broccoli, although it will have a less intense flavor.
- How can I make this dish vegetarian?Replace the sausage with a plant-based sausage, or use chickpeas to add protein.
- What is the purpose of the red pepper flakes?Subtle heat from red pepper flakes makes this dish vibrant, but you can alter the amounts or leave them out depending on your spice tolerance.
- Can I use a different type of pasta?Yes, you can certainly use other short pastas such as penne or fusilli, but the preferred substitute is orecchiette, which is shaped in such a way as to hold the sauce really well.
- What’s the best way to serve this dish?This plate is best served piping hot and can be punched up with a squeeze of fresh lemon juice from the lemon wedges for added brightness.
- How can I store leftovers?Leftover pasta should be kept in a container that will not allow air to enter, and it should be refrigerated. If the pasta is still left after 3 days, discard it. When going to consume it, use the stovetop to reheat it, adding a splash of water and working it in if the pasta seems like it might be dry.
Substitutions and Variations
You can substitute small shells or cavatelli pasta for orecchiette.
Use broccolini or regular broccoli florets instead of broccoli rabe.
In the absence of olive oil, use avocado oil or grapeseed oil.
You can substitute spicy chorizo or turkey sausage for Italian sausage.
In the absence of Parmesan cheese, use Pecorino Romano or Grana Padano instead.
Pro Tips
1. Broccoli Rabe Prep: To reduce the bitterness of the broccoli rabe, blanch it for an additional 1-2 minutes if needed. After blanching, you can also sauté it briefly with garlic and olive oil before adding it to the sausage mixture for extra flavor.
2. Sausage Variations: For an added layer of flavor, consider using a mix of both sweet and spicy Italian sausage. This combination can balance the dish well, but feel free to adjust according to your spice preference.
3. Layering Flavors: As you cook the sausage and garlic mixture, season lightly with salt and pepper. Doing this in layers helps build a well-rounded flavor profile throughout the dish.
4. Pasta Texture: To ensure the pasta has the best texture, cook it just shy of al dente, as it will continue to cook slightly when combined with the sausage and broccoli rabe in the skillet.
5. Citrus Brightness: Consider zesting a bit of lemon over the dish in addition to serving lemon wedges. The zest will impart a bright, fresh flavor that complements the richness of the sausage and the slightly bitter broccoli rabe.
Orecchiette With Brocoli Rabe Sausages Recipe
My favorite Orecchiette With Brocoli Rabe Sausages Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Large frying pan or skillet
4. Wooden spoon
5. Measuring cups
6. Knife
7. Cutting board
8. Mixing spoon or spatula
9. Grater for Parmesan cheese
10. Serving bowls
Ingredients:
- 12 ounces orecchiette pasta
- 1 bunch broccoli rabe, ends trimmed and chopped into 2-inch pieces
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions:
1. Boil a large pot of salted water. Add the orecchiette and cook per the package instructions until al dente. Before draining, reserve 1 cup of pasta water; then drain the pasta and set it aside.
2. Blanch the broccoli rabe in the same pot of boiling water for about 2 minutes until bright green. Stop the cooking process by draining and rinsing the vegetable in cold water. Place it aside when cooled.
3. In a big frying pan, warm the olive oil over medium heat. Stir in the sausage, breaking it up with a wooden spoon, and cook until browned and heated through, about 7-8 minutes.
4. Add the minced garlic and red pepper flakes to the sausage. Sauté for 1-2 minutes until the garlic is fragrant.
5. Combine the blanched broccoli rabe with the sausage mixture in the skillet. Mix it well with the sausage and allow the broccoli rabe to heat through, about 2-3 minutes.
6. Add the orecchiette that you have cooked to the skillet, and toss everything together to unite in the best possible way. While you’re doing this, add back a few tablespoons at a time of the reserved pasta water, using it to help the sauce cling to the pasta.
7. Distribute the grated Parmesan cheese evenly over the pasta mixture, tossing to mix well. The cheese will melt and form a light, creamy sauce that clings to the pasta and adds flavor.
8. Taste for seasoning, salt, and pepper. Adjust as needed.
9. Take the skillet off the heat, and let the pasta sit for a minute so that the flavors can meld together.
10. In bowls, serve the orecchiette with broccoli rabe and sausage, and if you so desire, garnish with lemon wedges for each person to squeeze over the orecchiette.
