This is the kind of pasta you crave on a chilly evening. Orecchiette cups the sauce, catching tender bits of sausage and glossy greens in every bite. Broccoli rabe brings a pleasant, slightly bitter edge that balances the rich sausage and silky olive oil.
A little garlic, a pinch of red pepper flakes, and a shower of Parmesan tie everything together. It’s simple, satisfying, and ready in less time than takeout.
What Makes This Recipe So Good
- Balanced flavors: Savory sausage and bitter broccoli rabe create a classic Italian pairing with real depth.
- Fast and weeknight-friendly: You can have it on the table in about 30 minutes with minimal prep.
- Great texture: Orecchiette holds the sauce and bits of sausage beautifully, so every forkful feels complete.
- Nutritious twist: Greens add fiber, vitamins, and color, while garlic and olive oil bring heart-healthy benefits.
- Adaptable: Swap in chicken sausage, use broccolini if you prefer milder greens, or make it spicy with extra red pepper.
Shopping List
- Orecchiette pasta (12 to 16 ounces)
- Broccoli rabe (1 large bunch, about 1 pound)
- Italian sausage (12 ounces to 1 pound, casings removed; sweet or hot)
- Olive oil (extra-virgin, 3 to 4 tablespoons)
- Garlic (3 to 4 cloves, thinly sliced)
- Red pepper flakes (1/4 to 1/2 teaspoon, to taste)
- Parmesan cheese (freshly grated, about 1/2 to 3/4 cup)
- Lemon (1, for zest and optional squeeze)
- Salt (kosher or sea salt)
- Black pepper (freshly ground)
- Optional: 1/2 cup dry white wine or a splash of pasta cooking water for the sauce
Instructions
- Prep the greens: Trim the tough ends of the broccoli rabe. Cut the stems and leaves into 2-inch pieces.
Rinse well to remove any grit.
- Boil the pasta: Bring a large pot of well-salted water to a boil. Cook orecchiette until just shy of al dente according to package directions. Save 1 to 1.5 cups of the pasta water before draining.
- Blanch the broccoli rabe: In the last 2 minutes of the pasta’s cook time, add the broccoli rabe to the pot.
This softens the stems and tames bitterness. Drain the pasta and greens together and set aside.
- Brown the sausage: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sausage, breaking it into small crumbles.
Cook until browned and cooked through, about 6 to 8 minutes. Transfer to a plate, leaving the drippings in the pan.
- Sauté the aromatics: Lower heat to medium. Add 1 to 2 more tablespoons of olive oil if needed.
Add garlic and red pepper flakes. Cook 30 to 60 seconds until fragrant, stirring so the garlic doesn’t burn.
- Deglaze (optional but great): Add the white wine and simmer 1 to 2 minutes to reduce slightly, scraping up browned bits. If not using wine, add a splash of pasta water to make a glossy base.
- Combine: Return the sausage to the skillet, then add the drained orecchiette and broccoli rabe.
Toss with 1/2 cup of the reserved pasta water to loosen and create a light sauce. Add more water as needed for silkiness.
- Finish: Stir in most of the Parmesan and a teaspoon of lemon zest. Taste and season with salt and black pepper.
Add a small squeeze of lemon if you like brightness.
- Serve: Plate the pasta and top with extra Parmesan, a drizzle of olive oil, and a pinch of red pepper flakes.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Add a splash of water or olive oil when reheating to revive the sauce.
- Reheat: Warm gently on the stovetop over medium heat, stirring and adding a little water as needed. Microwave in short bursts, stirring between intervals.
- Freezing: Not ideal.
The pasta can turn mushy and the greens can lose their bite. If you must, freeze for up to 1 month and thaw overnight in the fridge before reheating.
Health Benefits
- Leafy greens: Broccoli rabe is rich in vitamins A, C, and K, plus fiber and antioxidants. It supports immune health and digestion.
- Protein: Sausage adds protein for satiety.
Choose chicken or turkey sausage to reduce saturated fat.
- Healthy fats: Extra-virgin olive oil offers heart-healthy monounsaturated fats and polyphenols.
- Balanced meal: With protein, complex carbs, and greens, this dish is filling and well-rounded. Add a simple side salad if you want more veggies.
What Not to Do
- Don’t skip salting the pasta water: This is your main chance to season the pasta itself.
- Don’t overcook the greens: Broccoli rabe should be tender but not mushy. Blanching for 1 to 2 minutes is enough.
- Don’t burn the garlic: Keep the heat moderate and stir.
Burnt garlic turns bitter.
- Don’t forget the pasta water: It’s liquid gold. The starch helps the sauce cling and brings everything together.
- Don’t crowd the sausage: Use a large pan and let it brown. Color equals flavor.
Recipe Variations
- Chicken or turkey sausage: Lighter but still flavorful.
Add a bit more olive oil if it’s very lean.
- Milder greens: Swap broccoli rabe for broccolini or kale if you prefer less bitterness.
- Extra heat: Use hot Italian sausage and increase red pepper flakes to 3/4 teaspoon.
- Garlicky twist: Double the garlic and finish with a drizzle of garlic-infused oil.
- Creamy finish: Stir in 1/4 cup mascarpone or a splash of cream at the end for a lush sauce.
- Cheese swap: Pecorino Romano adds a sharper, saltier bite than Parmesan.
- Gluten-free: Use a gluten-free orecchiette or short pasta. Cook it al dente to avoid mushiness.
- Vegetarian: Skip sausage and use cannellini beans sautéed with garlic and fennel seeds for a similar vibe.
FAQ
What does broccoli rabe taste like?
Broccoli rabe has a pleasant bitterness with a hint of nuttiness. Blanching it briefly in salted water tames the bitterness and keeps the flavor bright.
Can I make this ahead?
You can cook the sausage and prep the greens ahead of time.
For best texture, cook the pasta just before serving and toss everything together at the end.
What if I can’t find orecchiette?
Use small shapes that hold sauce well, like shells, cavatelli, or gemelli. Even penne works in a pinch.
How do I keep the pasta from drying out?
Add reserved pasta water gradually while tossing in the skillet. A splash of olive oil at the end also helps keep it silky.
Is blanching the greens necessary?
It’s recommended.
Blanching softens the stems and mellows the bitterness, resulting in a more balanced dish.
Can I make it less spicy?
Yes. Use sweet Italian sausage and reduce or omit the red pepper flakes. You’ll still get tons of flavor from the garlic and cheese.
What wine pairs well with this dish?
A crisp Italian white like Verdicchio or Pinot Grigio works nicely.
For red, try a light-bodied Chianti or Barbera.
Wrapping Up
Orecchiette with broccoli rabe and sausage is everything you want from a weeknight pasta: quick, hearty, and layered with flavor. With a few smart steps—salty pasta water, a brief blanch, and a glossy sauce made from simple pantry staples—you get a restaurant-worthy bowl at home. Keep this recipe in your back pocket, and customize it to your taste.
It’s a true crowd-pleaser that never feels fussy.