Rustic Italian Orecchiette with Sausage

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: ★★☆☆☆ (Easy to Moderate)
Category: Pasta | Main Course
Cuisine: Italian | Pugliese

 Introduction

Few Italian dishes celebrate simplicity and bold flavor quite like Orecchiette with Sausage and Broccoli Rabe (in Italian: Orecchiette con Salsiccia e Cime di Rapa). Hailing from the Puglia region of Southern Italy, this rustic dish showcases handmade-style orecchiette pasta, hearty Italian sausage, slightly bitter broccoli rabe, and a rich, garlicky olive oil base.

This dish is a delicious balance of textures and flavors—the chewy “little ears” of pasta cradle bits of sausage and greens in each bite. The sharpness of broccoli rabe is mellowed by sautéing in garlic and oil, while the sausage adds savory depth, and crushed red pepper offers a hint of heat.

 Ingredients

For the Pasta:

• 12 oz (340g) orecchiette pasta (fresh or dried)

• 2 tbsp kosher salt (for pasta water)

For the Sauce:

• 1 bunch broccoli rabe (aka rapini), tough stems trimmed

• 2 tbsp extra virgin olive oil

• 4 cloves garlic, thinly sliced

• ½ tsp crushed red pepper flakes (adjust to taste)

• 12 oz Italian sausage, casings removed (sweet or spicy)

• ¼ cup pasta water (reserved)

• Salt & pepper, to taste

Optional Garnishes:

• Freshly grated Pecorino Romano or Parmesan

• Additional olive oil drizzle

• Lemon zest (for brightness)

 Time Breakdown

 Instructions

 Prepare the Broccoli Rabe

1. Trim & Rinse: Cut 1 inch off the bottom stems of the broccoli rabe. Rinse thoroughly under cold water to remove dirt.

2. Blanch (optional but recommended):

   • Bring a large pot of salted water to a boil.

   • Add broccoli rabe and cook for 2 minutes.

   • Use tongs or a slotted spoon to transfer to a bowl of ice water to stop cooking.

   • Drain and roughly chop.

Why blanch? It removes excess bitterness and softens the greens so they better absorb flavor later.

 Cook the Pasta

1. In the same pot of boiling water, add orecchiette and cook according to package instructions until al dente (usually 9–12 minutes).

2. Before draining, reserve ¼ cup of pasta water.

3. Drain pasta and set aside.

 Brown the Sausage

1. In a large skillet or sauté pan, heat 2 tbsp olive oil over medium heat.

2. Add sausage (casings removed) and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned and fully cooked.

3. Remove cooked sausage from the skillet and set aside.

 Sauté Garlic & Greens

1. In the same skillet (don’t clean it), lower heat to medium.

2. Add sliced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant—don’t let garlic burn.

3. Add chopped broccoli rabe and a pinch of salt. Cook for 4–5 minutes, stirring frequently until the greens are tender.

 Combine & Finish

1. Return the sausage to the skillet with the greens. Stir to combine.

2. Add cooked orecchiette and ¼ cup reserved pasta water. Toss everything together for 2–3 minutes, allowing the pasta to soak up the sauce.

3. Taste and adjust seasoning with salt and black pepper.

 Serve

Plate your orecchiette while hot. Garnish with:

• A sprinkle of Pecorino Romano or Parmesan

• A light drizzle of olive oil

• A pinch of lemon zest (optional, but adds brightness)

 Serving Suggestions

Serve this dish with:

• A glass of dry Italian white wine (e.g., Verdicchio, Pinot Grigio)

• Rustic crusty bread to soak up the sauce

• A small green salad with lemon vinaigrette

 Storage & Reheating

Leftovers:

• Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat on the stove over medium heat with a splash of water or olive oil until warmed through.

• Avoid microwaving too long—it can dry out the pasta.

 Nutrition (Estimated per Serving)

Values will vary depending on specific sausage used and portion size.