Orecchiette with sausage and broccoli rabe is a hearty, boldly flavored pasta dish that comes together in just 35 minutes. Made with mild or spicy Italian sausage, broccoli rabe (also called rapini), garlic, crushed red pepper flakes, and Parmigiano Reggiano, it’s the kind of deeply satisfying weeknight dinner that feels far more impressive than the effort required.
This is a classic dish from Puglia—the sun-soaked heel of Italy’s boot—and one we used to order every time we spotted it on a restaurant menu, before realizing just how easy it is to make at home. 😉 The star is the orecchiette itself: those little ear-shaped pasta cups trap every bit of sausage, rapini, and silky sauce in every bite. Serve alongside a simple lemony arugula salad and crusty bread for a complete meal.
How To Ensure Broccoli Rabe Isn’t Bitter
I think people are nervous to cook broccoli rabe because it has a reputation for being bitter. This is true… unless you know how to prepare it properly. 😉 Blanching it will help to reduce the bitterness, and it couldn’t be more simple.
- Bring a large pot of water to a rapid boil, then season generously with a tablespoon of kosher salt.
- Add trimmed broccoli rabe, set a timer for 3 minutes, then stir occasionally.
- When the timer goes off, immediately transfer (I use tongs) to an ice bath.
- After 5 minutes, drain it. You can chop it, leave it whole, or use it however you want! If sautéing (like with the sausage), you’ll want to season it again. Easy!
How to Make Orecchiette with Sausage and Broccoli Rabe
Pro tip: Don’t drain the water you use to cook the broccoli rabe in. It’s already hot and seasoned! Simply transfer the broccoli rabe to an ice bath with tongs, then cook the pasta in the same pot.
I know I sound like a broken record, but that is hands down the easiest way to elevate homemade pasta recipes.
For Best Results
- Use quality sausage. The flavor of the sausage will make a big difference. Like spice? Use hot Italian sausage.
- Finish the pasta in a pan! This is the key to making a restaurant-quality pasta at home. Once the pasta is fully cooked, add it to the skillet with the sausage mixture and bring it all together in one pan. Be sure to add a little starchy pasta water. This is what helps to make the sauce silky!
Ingredient Substitutions
- Broccoli rabe: A great substitution for this is mustard greens. If you can’t find either, baby broccoli would work.
- To make vegetarian, omit the sausage or use your favorite plant-based sausage.
- Pasta: While I’m partial to orecchiette or cavatelli, you can use any short pasta, such as cavatappi, ziti, or penne.
This is one of those deceptively simple pasta recipes that delivers big, bold flavor with very little effort. It’s the kind of dish you’ll come back to again and again—especially when you want something deeply satisfying without a ton of fuss.
This sausage pasta checks all the boxes and I can’t wait for you to try it at home. If you make it, please be sure to leave your feedback below!
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Orecchiette with Sausage and Broccoli Rabe (Iconic Italian Dish)
Ingredients
- 1 lb orecchiette or cavatelli pasta
- 1 bunch broccoli rabe, ends trimmed and discarded
- 1 lb mild Italian sausage, casings removed
- 2 Tbsp extra virgin olive oil, plus more for serving
- 1 medium shallot, peeled, halved, and thinly sliced
- 3 cloves garlic, finely chopped
- ¼ tsp crushed red pepper flakes
- ⅓ cup mascarpone cheese
- ⅓ cup Parmigiano Reggiano or Pecorino Romano cheese
- 2 Tbsp heavy cream
- 1 tsp lemon zest or 1 Tbsp fresh lemon juice
- 1 Tbsp unsalted butter, optional
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Blanch the broccoli rabe. Bring a large pot of salted water to a rapid boil. Add trimmed broccoli rabe, then cook for 3 minutes. Use tongs or a slotted spoon to transfer to an ice bath, then return the water to a boil.
- Cook the pasta. Add 1 lb orecchiette to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Brown the sausage. In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add sausage, breaking up with a spatula, then cook until browned on all sides, about 4-6 minutes. Add shallots, stir well, then cook 2-3 minutes more. Stir in chopped garlic cloves and ¼ tsp crushed red pepper flakes. Cook for 1 minute more.
- Finish the pasta. Drain the broccoli rabe, then give it a rough chop so it’s in manageable bite-size pieces. Add the broccoli rabe to the Italian sausage, then cook for about 3-4 minutes. To this, add the cooked pasta, ⅓ cup mascarpone, ⅓ cup grated Parmesan (or Pecorino), 2 Tbsp heavy cream, and 1 tsp lemon zest (or lemon juice). Continue stirring until the cheese has melted and the sauce is creamy. Add about ¼ to ½ cup of reserved pasta water, stir to bring the sauce together, then taste and adjust seasoning as needed.
- Garnish, then serve! Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of flaky sea salt, and lots of freshly ground black pepper. Enjoy!
Notes
- Sausage: Pork is traditional, but chicken or turkey sausage works. Plant-based sausage may work, though I’ve never tested this.
- Storage: Refrigerate leftovers up to 3 days or freeze up to 2 months (broccoli rabe may soften).
- Reheating: Reheat in a skillet with a little oil or butter, or microwave gently to avoid overcooking.
- Added mascarpone, heavy cream, and lemon zest.
- Recommended finishing pasta with 1 tablespoon of butter at the end.
Nutrition
Photography by Alana of Your Home Made Healthy.
My husband is a vegetarian and made a version of this with Beyond Meat hot Italian sausages. I loved it so much that I made it for myself, even though I eat meat. It worked very well, though I would suggest adding a bit more oil during cooking if you use fake sausage, since there isn’t the natural fat/juices generated from their cooking to keep the pan lubricated and sizzling; I had to hastily throw in a bit because the orecchiette was starting to stick to the pan at the end. But it was absolutely delicious, one of my new favorites- even without the meat.
Thanks for providing this feedback and so glad you enjoyed!! xo, Ari
Delicious and easy!
YUM! This is one of my husband’s favorite pasta recipes — I need to make it again soon! Looks amazing. Cheers, Ari