Orecchiette with Sausage and Broccoli Rabe (Iconic Italian Dish)
This Orecchiette with Sausage and Broccoli Rabe is a boldly flavored pasta recipe that takes just 35 minutes start-to-finish. You can use either mild or spicy Italian sausage (pork is traditional but chicken sausage is fine), but the star of the show is the peppery broccoli rabe. Serve with a side salad and some crusty bread for an easy Italian dinner at home.
Servings: 6 -8 servings
Calories: 532kcal
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!
To make it extra luscious, turn off the heat then stir in 1 Tbsp of unsalted butter - this is optional, but a great way to finish pastas.
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
Calories: 532kcal | Carbohydrates: 45g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 502mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1022IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 2mg
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