Orecchiette with Broccoli Rabe and Sausage
Indulge in the rustic charm of Southern Italian cuisine with this Orecchiette with Broccoli Rabe and Sausage recipe—a perfect balance of hearty, bold flavors and comforting textures. Tender orecchiette pasta serves as the ideal vehicle for the slightly bitter bite of sautéed broccoli rabe, which pairs beautifully with the savory richness of crumbled Italian sausage. A touch of garlic, red pepper flakes, and chicken stock enhances the dish, while a generous sprinkle of freshly grated Parmesan ties everything together. Quick and easy to prepare in just 40 minutes, this one-pan meal is perfect for weeknight dinners yet sophisticated enough for entertaining. Serve it with a slice of crusty bread to soak up the garlicky sauce, and watch it become your new Italian-inspired favorite!
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 1 bunch Broccoli rabe
- 12 ounces Italian sausage (sweet or spicy)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 teaspoons Red pepper flakes
- 0.5 cups Chicken stock
- 0.5 cups Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. While the water is heating, trim the tough stems from the broccoli rabe and cut the leaves and florets into 2-inch pieces. Set aside.
Cook the orecchiette pasta in the boiling water according to package directions. Reserve 1 cup of the pasta water before draining, then set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the sausage from its casings, crumble it into the skillet, and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring frequently for about 1 minute or until fragrant.
Add the broccoli rabe to the skillet and season with a pinch of salt. Sauté for about 4-5 minutes, until wilted and tender.
Return the cooked sausage to the skillet and pour in the chicken stock. Cook for 2-3 minutes to combine the flavors.
Add the drained orecchiette to the skillet, tossing to coat in the sauce. If the mixture seems dry, add some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Stir in the grated Parmesan cheese and season with additional salt and black pepper to taste.
Serve immediately, garnished with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
