Sausage Orecchiette
Indulge in the irresistible flavors of Sausage Orecchiette, a comforting Italian-inspired dish that combines tender orecchiette pasta with savory Italian sausage and vibrant broccoli rabe. This quick and easy recipe is elevated with the bold aroma of garlic and a hint of spice from red pepper flakes, creating the perfect balance of earthy, spicy, and savory notes. Tossed in olive oil and finished with a sprinkling of grated Parmesan, this one-pan meal is ideal for busy weeknights or casual dining. Ready in under 35 minutes, this hearty pasta is sure to become a family favorite. Explore the perfect pairing of texture and flavor in every bite, and serve up a dinner that's both satisfying and full of fresh ingredients.
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Recipe Information
Ingredients
- 12 ounces orecchiette pasta
- 8 ounces Italian sausage (mild or spicy, casings removed)
- 1 bunch broccoli rabe (washed and trimmed)
- 3 cloves garlic (thinly sliced)
- 0.5 teaspoons red pepper flakes
- 3 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add another tablespoon of olive oil and the garlic slices. Cook for 1-2 minutes, stirring often, until the garlic is fragrant but not browned.
Add the broccoli rabe to the skillet, along with 1/4 cup of the reserved pasta water. Cover the skillet and let the broccoli rabe cook for 5 minutes, stirring occasionally, until tender and wilted. If the skillet becomes too dry, add additional pasta water as needed.
Stir in the cooked sausage, red pepper flakes, salt, and black pepper. Toss everything together until well combined and heated through.
Add the cooked orecchiette to the skillet, along with the remaining tablespoon of olive oil, and toss to coat. If the mixture seems dry, add a splash of the reserved pasta water.
Taste and adjust seasoning as needed. Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 407 mg | 9% | |
*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.
