Orecchiette with Sausage and Broccoli Rabe is a hearty, flavorful pasta dish perfect for busy weeknights that’s ready in just 35 minutes. Made with mild or spicy Italian sausage, broccoli rabe (or rapini), garlic, crushed red pepper flakes, olive oil, and Parmigiano Reggiano, this dish is packed with flavor and incredibly easy to make.
This iconic southern Italian staple is a dish we often order out at restaurants, but it is incredibly easy to make at home. It’s a signature because of the cute little ear-shaped pasta — orecchiette — which helps to trap little bits of sausage and rapini (along with that silky sauce!) in ever bite. Serve alongside a simple Arugula Salad and some crusty bread for a complete meal.
For more easy pasta recipes, you might like to try our Cajun Shrimp Pasta with Andouille Sausage or this Sausage Ragu Sauce (over pasta or creamy polenta) next!
Ingredients Notes
- Mild Italian sausage, casings removed: Use your favorite Italian sausage. We like mild, but spicy is fine. If you prefer chicken sausage or turkey sausage to pork, use that instead.
- Broccoli rabe (also called rapini), ends trimmed and discarded: This is a bitter green related to broccoli that has an earthy taste. To remove some of the bitterness, blanch before sautéeing.
- Orecchiette pasta: Orecchiette pasta is the perfect shape for this dish, as its small, cup-shaped pasta shells catch all the flavorful sauce. But you can use any type of short pasta you like.
- Extra virgin olive oil: To sauté the sausage, garlic, and crushed pepper flakes.
- Fresh garlic cloves, finely chopped: Sautéed with with sausage for added flavor.
- Crushed red pepper flakes: To give the pasta dish a little extra kick.
- Fresh Parmigiano Reggiano or Pecorino Romano cheese: Stirred into the pasta and also served on top.
Finish the pasta with a drizzle of a high quality extra virgin olive oil, a pinch of flaky sea salt, and some freshly ground black pepper.
You’ll need a large pot for cooking the pasta and a skillet with deep sides to brown the sausage, as well as tongs or a slotted spoon, a large spatula, and a large bowl for the ice bath.
How to Make Orecchiette with Sausage and Broccoli Rabe
- Blanch the broccoli rabe. This will help to reduce the bitterness in the greens. Be sure to have an ice bath ready, then transfer the broccoli rabe with a slotted spoon — do not drain the water: you’ll use the same pot to cook the pasta.
- Cook the pasta until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Brown the sausage. Heat a couple tablespoons of olive oil over medium-high heat. Add the sausage, cook until browned, then stir in chopped garlic and chili flakes.
- Finish the pasta. Drain the broccoli rabe, give it a rough chop (about 1-inch pieces), then add that to the skillet with the sausage mixture. Add the cooked pasta, some grated Parmesan (or Pecorino), and a bit of reserved pasta water, then toss well. Taste and adjust seasoning as needed.
- Garnish, then serve! Serve with a drizzle of olive oil, additional grated cheese, a pinch of flaky sea salt, and lots of cracked black pepper.
Expert Tips
- Use quality sausage. The flavor of the sausage will make a big difference. If you have access, we always recommend visiting your local butcher.
- Avoid overcrowding the pan when cooking the sausage. Cook the sausages in batches so they brown evenly.
- Don’t overcook the broccoli rabe. It should still be a little bit crunchy.
- Toss everything in one 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. Don’t forget that starchy pasta water which helps to make the sauce!
FAQs
Mustard greens are a great alternative. If you can’t find either or simply want something less bitter, consider using baby broccoli.
You definitely won’t achieve the same flavor if you make this vegetarian, but you can try it with a plant-based sausage.
Yes, just be sure to thaw it completely before you begin so that it cooks evenly.
You can use any shape of pasta. If you can’t find orecchiette, we recommend a similar short pasta, such as cavatappi, ziti, or penne, which are perfect for lighter sauces and oils.
Parmesan cheese or Pecorino Romano are best for this recipe.
Leftovers, Storage, & Reheating
- Storing leftovers: Personally, we think pasta is even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or in a freezer for up to 2 months. To freeze, allow pasta to cool completely to room temperature, then place in an airtight container or bag. Note that the texture of the broccoli rabe might change and get softer during freezing and thawing.
- Reheating: The best way to reheat pasta is in a skillet over medium heat. Add a little bit of olive oil or butter to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it or it will become mushy.
Quick, easy, and bursting with bold flavors. This pasta dish definitely checks all the boxes! We can’t wait for yo to try it at home.
If you make this Orecchiette with Sausage and Broccoli Rabe recipe, please let us know by leaving a review and rating below.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
Orecchiette with Sausage and Broccoli Rabe (Iconic Italian Dish)
Ingredients
- ¾-1 lb mild Italian sausage casings removed
- 1 bunch broccoli rabe ends trimmed and discarded
- 1 lb orecchiette pasta
- 2 Tbsp extra virgin olive oil plus more for serving
- 3 cloves garlic finely chopped
- ¼ tsp crushed red pepper flakes
- ½ cup Parmigiano Reggiano or Pecorino Romano cheese
- 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 pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 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 5-7 minutes. Add chopped garlic and ¼ tsp crushed red pepper flakes, then cook 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 broccoli rabe and cooked pasta to the Italian sausage. Stir in about ½ cup grated Parmesan (or Pecorino) and ½ cup reserved pasta water, 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.
Notes
- Pork sausage is traditional, but feel free to use Italian chicken sausage or turkey sausage.
- Vegetarian: There are a lot of plant-based meat alternatives on the market now. We’ve never tried this with a plant-based sausage, but if you try it, let us know.
- Storing leftovers: Personally, we think pasta is even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days or in a freezer for up to 2 months. To freeze, allow pasta to cool completely to room temperature, then place in an airtight container or bag. Note that the texture of the broccoli rabe might change and get softer during freezing and thawing.
- Reheating: The best way to reheat pasta is in a skillet over medium heat. Add a little bit of olive oil or butter to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it or it will become mushy.
Nutrition
Photography by Alana of Your Home Made Healthy.
Let us know your thoughts!