Orecchiette with Sausage and Broccoli Rabe

Posted by Katie Gambone

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Makes 4 servings

The recipe this week is actually a favorite that Carlo introduced me to when we started dating. He found it in The Joy of Cooking cookbook. It is kind of fancy (for me) but it is so easy that you can’t mess it up. Another bonus? It’s an inexpensive dish and makes awesome leftovers.

Substitutes

I like the bitterness of the broccoli rabe against the sweetness of the mild Italian sausage, but if you aren’t a fan of broccoli rabe, broccoli or spinach is a good alternative. Also, the orecchiette (Italian for “little ear”) is fantastic, but use whatever pasta happens to be in your pantry. It all tastes great. Lastly, the recipe says “sprinkled” with Grated Romano, but, honestly, I add a lot more than a sprinkle because I like cheese.

Ingredients

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  • ¼ cup olive oil
  • 4 fresh Italian sausages (about 1 pound, removed from casings)
  • 3 large garlic cloves, finely minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 large bunch broccoli rabe, trimmed and coarsely chopped, or 1 to 1.5 pounds broccoli, trimmed, stems peeled, and coarsely chopped
  • Salt and pepper to taste
  • 1 pound orecchiette
  • Grated Romano

Put a large pot of water on high heat until boiling.  Heat the olive oil in a large skillet over medium heat. Add the sausage. Cook until nicely browned, about 5 minutes.

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Stir in and cook for one minute the garlic cloves and red pepper flakes. Stir in the broccoli rabe and add salt and black pepper to taste.

Cover and cook until tender (anywhere from 5 to 15 minutes…I usually do 15 minutes). In the meantime, cook the orecchiette in your large pot of boiling water according to package instructions. Drain the pasta, add it to the skillet, and toss to combine over low heat.

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Serve sprinkled with Grated Romano.

Bon Appetit!

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Let us know if you try this recipe and if you like it. We love to hear ideas for substitutes as well!

Orecchiette with Sausage and Broccoli Rabe

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
  • Print

From The Joy of Cooking

Ingredients

¼ cup olive oil

4 fresh Italian sausages (about 1 pound, removed from casings)

3 large garlic cloves, finely minced

¼ teaspoon crushed red pepper flakes

1 large bunch broccoli rabe, trimmed and coarsely chopped, or 1 to 1.5 pounds broccoli, trimmed, stems peeled, and coarsely chopped

Salt and pepper to taste

1 pound orecchiette

Grated Romano

Put a large pot of water on high heat to boil. Heat the olive oil in a large skillet over medium heat. Add the sausage. Cook until nicely browned, about 5 minutes. Stir in and cook for one minute the garlic cloves and red pepper flakes. Stir in the broccoli rabe and add salt and black pepper to taste. Cover and cook until tender (anywhere from 5 to 15 minutes…I usually do 15 minutes). In the meantime, cook the orecchiette in your large pot of boiling water according to package instructions. Drain the pasta, add it to the skillet, and toss to combine over low heat. Serve sprinkled with Grated Romano.

Bon Appetit!