Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Blanch the Broccoli Rabe: In the same pot of boiling water, blanch the broccoli rabe for about 2-3 minutes until tender but still bright green. Drain and rinse under cold water to stop the cooking process. Set aside.
Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 7-10 minutes.
Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes (if using) to the skillet with the sausage. Cook for another 1-2 minutes until fragrant.
Combine Ingredients: Add the blanched broccoli rabe to the skillet and toss to combine. Then add the cooked orecchiette to the skillet along with the reserved pasta cooking water. Toss everything together, allowing the pasta to absorb the flavors and the sauce to thicken slightly.
Serve: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Serve immediately with lemon wedges on the side for a burst of freshness.
Kitchen Equipment Needed
Large pot
Large skillet
Colander
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Tips and Shortcuts
Pre-Cut Broccoli Rabe: Save time by purchasing pre-trimmed and chopped broccoli rabe.
Mild or Spicy: Adjust the heat level by choosing sweet or spicy Italian sausage and controlling the amount of red pepper flakes.
Make-Ahead: You can cook the sausage and blanch the broccoli rabe ahead of time. Store them separately in the refrigerator for up to 2 days and combine with freshly cooked pasta when ready to serve.
Recipe Swaps and Variations
Different Greens: Substitute broccoli rabe with kale or spinach for a different flavor and texture.
Alternative Sausage: Use turkey or chicken sausage as a lighter alternative to traditional pork sausage.
Vegetarian Version: Skip the sausage and add more vegetables like mushrooms, bell peppers, or zucchini.
Storing Leftovers
Store any leftover orecchiette with sausage and broccoli rabe in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce.
Food and Drink Pairings
This dish pairs wonderfully with a variety of sides and beverages:
Sides: Serve with a simple arugula salad, garlic bread, or a caprese salad.
Drinks: Pair with a glass of Italian red wine like Chianti or a crisp white wine like Pinot Grigio. For a non-alcoholic option, try a sparkling water with a slice of lemon.
FAQs
Q: Can I use a different type of pasta? A: Yes, while orecchiette is traditional, you can substitute with any short pasta like penne, fusilli, or farfalle.
Q: Is broccoli rabe very bitter? A: Broccoli rabe has a slightly bitter taste, but blanching it helps to mellow out the bitterness. If you prefer a milder green, you can use broccoli florets or another leafy green like spinach.
Q: How can I make this dish gluten-free? A: Simply use gluten-free pasta to make this dish suitable for a gluten-free diet.
Conclusion
Orecchiette with Sausage and Broccoli Rabe is a delicious, satisfying meal that brings the taste of Italy to your kitchen. The combination of savory sausage, tender broccoli rabe, and perfectly cooked pasta is sure to become a favorite in your household. Give this recipe a try, and don’t forget to share it with your friends and family. Subscribe to our blog for more mouth-watering recipes and culinary tips!
