I love how this orecchiette with Italian sausage and broccoli rabe delivers bold, garlicky flavor with barely any fuss. It’s the kind of weeknight pasta that looks rustic, feels special, and disappears fast.

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I’m obsessed with this pasta because it hits hard without trying too hard. Italian sausage brings that salty, rich bite I crave, and broccoli rabe keeps the whole bowl sharp, a little bitter, and way more interesting than basic greens.

And I love how every forkful feels messy in the best possible way, with chewy pasta catching all the good stuff. No fuss, no precious vibes.

Just a weeknight dinner I actually get excited about after a long day. But the best part?

It tastes like I put in way more effort than I did. Big flavor.

Zero drama. Mine forever.

Ingredients

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Orecchiette catches all the sausage bits and sauce, which is honestly the whole point.
Italian sausage brings the big savory flavor, with mild or hot depending on your mood.
Broccoli rabe adds that slightly bitter bite that keeps things from feeling too heavy.
Garlic makes everything smell amazing fast, and it’s basically non-negotiable here.
Olive oil helps carry the flavor and gives the pasta a silky feel.
Red pepper flakes add a little heat without taking over the whole bowl.
Kosher salt wakes everything up, especially the greens and pasta.
Black pepper adds a soft kick that plays nicely with the sausage.
Lemon zest and juice brighten it up, so it doesn’t taste flat.
Plus, Pecorino or Parmesan brings salty, cheesy goodness you’ll definitely want.
Pasta water helps the sauce cling instead of sliding sadly to the bottom.

Ingredient Quantities

12 ounces orecchiette pasta

1 pound Italian sausage, casings removed (mild or hot per taste)

1 pound broccoli rabe, trimmed and washed

4 cloves garlic, thinly sliced or minced

3 tablespoons extra virgin olive oil

1/2 teaspoon crushed red pepper flakes

1 teaspoon kosher salt, plus more for pasta water

1/2 teaspoon freshly ground black pepper

1 lemon, zested and juiced

1/2 cup grated Pecorino Romano or Parmesan cheese

1/4 cup reserved pasta cooking water

How to Make this

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1. Bring a large pot of salted water to a boil, add 12 ounces orecchiette and cook until just al dente according to package directions, reserving 1/4 cup pasta cooking water before draining.

2. While the pasta cooks, trim and wash 1 pound broccoli rabe and blanch in the boiling pasta water for 1 to 2 minutes until bright green and slightly tender, then transfer to a bowl of ice water to stop cooking; squeeze out excess water and roughly chop.

3. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat; add 1 pound Italian sausage with casings removed and cook, breaking up with a spoon, until browned and cooked through, about 6 to 8 minutes.

4. Push the sausage to one side of the skillet or remove briefly, add 4 cloves garlic thinly sliced or minced and 1/2 teaspoon crushed red pepper flakes to the oil, and cook until fragrant, about 30 to 60 seconds, taking care not to burn the garlic.

5. Add the chopped broccoli rabe to the skillet with the sausage and garlic, season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, and sauté together for 2 to 3 minutes to meld flavors.

6. Add the drained orecchiette to the skillet, pour in the reserved 1/4 cup pasta cooking water, and toss everything together over medium heat so the pasta absorbs the sauce and the mixture becomes cohesive, about 1 to 2 minutes.

7. Stir in the zest and juice of 1 lemon to brighten the dish, then remove from heat.

8. Add 1/2 cup grated Pecorino Romano or Parmesan cheese and toss until melted and evenly distributed; adjust seasoning with more salt or pepper if needed.

9. Drizzle a little extra olive oil if desired for sheen, taste again and add additional reserved pasta water a tablespoon at a time if the pasta seems dry.

10. Serve immediately, finishing with extra grated cheese and a light sprinkle of lemon zest if desired.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta and greens
3. Large skillet for cooking sausage and tossing pasta
4. Chef knife
5. Cutting board
6. Slotted spoon or spatula for breaking up sausage
7. Tongs or pasta server for tossing and transferring pasta
8. Small bowl with ice for blanching broccoli rabe
9. Microplane or fine grater for lemon zest and cheese

FAQ

Q: Can I use another pasta instead of orecchiette? A: Yes. Short shape pastas that hold sauce well like rigatoni, casarecce, or penne work best; adjust cooking time to package directions.

Q: How do I prevent the sausage from drying out? A: Cook sausage over medium heat until browned but not overcooked, breaking it into bite size pieces and adding a splash of reserved pasta water if pan looks dry when combining with the greens and pasta.

Q: My broccoli rabe is very bitter. How can I mellow it? A: Blanch the trimmed rabe in salted boiling water for 1 to 2 minutes, then shock in ice water before sautéing; or cook it a bit longer with the garlic and oil to soften the bitterness.

Q: Can I make this vegan or vegetarian? A: For vegetarian, substitute a plant based sausage or omit sausage and add toasted walnuts or mushrooms for umami. Use nutritional yeast instead of cheese for a vegan version.

Q: How do I reheat leftovers without drying them out? A: Reheat gently in a skillet over low heat with a splash of water or olive oil, tossing until warmed through. Microwave in short bursts, stirring and adding a little water if needed.

Q: How can I control the spiciness? A: Use mild sausage and reduce or omit the crushed red pepper flakes to lower heat, or add more flakes and a pinch of hot paprika to increase it.

Orecchiette With Italian Sausage And Broccoli Rabe Recipe Substitutions and Variations

Orecchiette: substitute cavatappi, gemelli, or small shells for similar shape and sauce catchability
Italian sausage: use ground pork with fennel seed and red pepper flakes, or chicken or turkey sausage for a lighter option
Broccoli rabe: swap with broccolini or broccoli florets plus a handful of baby spinach to mimic the bitter green and texture
Pecorino Romano or Parmesan: replace with Grana Padano or a blend of Parmesan and a touch of Asiago for similar salty, nutty flavor

Pro Tips

– Salt the pasta water generously so the orecchiette actually seasons from the inside out. It should taste like the sea, not bland, before the pasta goes in.

– Give the sausage time to get nicely browned and a little crisp in places. That Maillard color adds savory depth you will miss if you just crumble and cook quickly.

– Blanch the broccoli rabe just until bright and tender, then shock in ice water and squeeze out excess moisture. That keeps the color and bitterness in balance and prevents the greens from making the whole dish soggy.

– Hold back a bit more than 1/4 cup of pasta water and add it gradually when tossing. The starchier liquid helps the cheese and oil emulsify into a silky coating, and you can loosen the sauce a spoonful at a time if it tightens up.

Orecchiette With Italian Sausage And Broccoli Rabe Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

785

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta and greens
3. Large skillet for cooking sausage and tossing pasta
4. Chef knife
5. Cutting board
6. Slotted spoon or spatula for breaking up sausage
7. Tongs or pasta server for tossing and transferring pasta
8. Small bowl with ice for blanching broccoli rabe
9. Microplane or fine grater for lemon zest and cheese

Ingredients

12 ounces orecchiette pasta
1 pound Italian sausage, casings removed (mild or hot per taste)
1 pound broccoli rabe, trimmed and washed
4 cloves garlic, thinly sliced or minced
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
1/2 cup grated Pecorino Romano or Parmesan cheese
1/4 cup reserved pasta cooking water

Directions

Bring a large pot of salted water to a boil, add 12 ounces orecchiette and cook until just al dente according to package directions, reserving 1/4 cup pasta cooking water before draining.
While the pasta cooks, trim and wash 1 pound broccoli rabe and blanch in the boiling pasta water for 1 to 2 minutes until bright green and slightly tender, then transfer to a bowl of ice water to stop cooking; squeeze out excess water and roughly chop.
Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat; add 1 pound Italian sausage with casings removed and cook, breaking up with a spoon, until browned and cooked through, about 6 to 8 minutes.
Push the sausage to one side of the skillet or remove briefly, add 4 cloves garlic thinly sliced or minced and 1/2 teaspoon crushed red pepper flakes to the oil, and cook until fragrant, about 30 to 60 seconds, taking care not to burn the garlic.
Add the chopped broccoli rabe to the skillet with the sausage and garlic, season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, and sauté together for 2 to 3 minutes to meld flavors.
Add the drained orecchiette to the skillet, pour in the reserved 1/4 cup pasta cooking water, and toss everything together over medium heat so the pasta absorbs the sauce and the mixture becomes cohesive, about 1 to 2 minutes.
Stir in the zest and juice of 1 lemon to brighten the dish, then remove from heat.
Add 1/2 cup grated Pecorino Romano or Parmesan cheese and toss until melted and evenly distributed; adjust seasoning with more salt or pepper if needed.
Drizzle a little extra olive oil if desired for sheen, taste again and add additional reserved pasta water a tablespoon at a time if the pasta seems dry.
Serve immediately, finishing with extra grated cheese and a light sprinkle of lemon zest if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.