Orecchiette with Sausage and Broccoli Rabe Recipe

If you’re a fan of hearty, rustic Italian dishes with a little bit of a kick, then you’re in for a treat with this Orecchiette with Sausage and Broccoli Rabe Recipe. I absolutely love how the slightly bitter broccoli rabe pairs perfectly with the savory, spiced sausage, all tossed up with those little ear-shaped pasta that hold onto every bit of flavor. It’s one of those meals that’s both comforting and sophisticated, making it perfect for a casual family dinner or impressing friends at a weekend gathering.

When I first tried this recipe, I was amazed at how simple ingredients come together to create something truly special. You’ll find that the wine adds a subtle depth while the red pepper flakes give just enough heat without overpowering the dish. Once you get the hang of this Orecchiette with Sausage and Broccoli Rabe Recipe, it’ll quickly become a go-to in your weeknight rotation.

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Ingredients You’ll Need

The beauty of this Orecchiette with Sausage and Broccoli Rabe Recipe is how straightforward the ingredients are, yet each one brings something special to the table. When shopping, look for fresh, firm broccoli rabe and quality Italian turkey sausage, which keeps the dish a little lighter.

• Broccoli rabe: Look for bunches with vibrant green leaves and tender stalks for the best flavor and texture.
• Extra virgin olive oil: Use a good-quality one since it’s a key flavor component here.
• Italian turkey sausage: Removing the casing and breaking it apart helps it brown evenly and blend beautifully with the sauce.
• Dry white wine: Adds bright acidity and depth; if you prefer, you can substitute with broth.
• Garlic cloves: Crushing and cooking them gently releases flavor without burning.
• Red pepper flakes: Adjust to your spice preference — I like a little heat to balance the bitterness of the greens.
• Fine sea salt: Essential for seasoning each component throughout the cooking process.
• Dry orecchiette pasta: The little “ear” shapes trap the sauce wonderfully; if you can’t find them, cavatelli is a great substitute.
• Freshly grated Pecorino Romano (optional): Adds a salty, nutty finish that takes the dish over the top.

Variations

I love experimenting with this Orecchiette with Sausage and Broccoli Rabe Recipe to suit different moods and what I have on hand. Don’t hesitate to tweak the ingredients or make swaps—it’s a forgiving recipe that embraces creativity.

• Meat Variation: I’ve swapped turkey sausage for spicy pork sausage occasionally when I’m craving a richer flavor, and it works beautifully.
• Greens Swap: If broccoli rabe is too bitter for you, try broccolini or regular broccoli for a milder taste and shorter cooking time.
• No Wine: When I’m avoiding alcohol, I use chicken or vegetable broth instead, and the dish still comes out just as flavorful.
• Cheese-Free: For a dairy-free option, skip the Pecorino Romano and finish with extra olive oil and fresh herbs like parsley.

How to Make Orecchiette with Sausage and Broccoli Rabe Recipe

Step 1: Prep Your Broccoli Rabe Like a Pro

Start by giving your broccoli rabe a thorough rinse, then trim off any tough bottom stems—you want only the tender parts. Coarsely chop the stalks, leaves, and florets into bite-sized chunks. Prepping the greens first means they’ll cook evenly and melt down nicely in the pan.

Step 2: Brown the Sausage to Build Flavor

Heat a large deep skillet over medium and add a couple tablespoons of olive oil. Toss in the sausage, which you’ve removed from the casing and broken apart, and cook for 10 to 12 minutes. Stir often to get a nice brown crust while keeping it tender inside—this browning is where a lot of the dish’s flavor magic happens.

Step 3: Deglaze and Set Aside

Turn up the heat to medium-high and pour in half of your white wine. Use a wooden spoon to scrape up all those delicious browned bits stuck to the pan. Simmer for a few minutes until the wine mostly evaporates. Then, transfer the sausage to a bowl to rest while you move on to the next step.

Step 4: Create a Garlicky Olive Oil Base

Lower the heat back to medium-low and add a quarter cup of olive oil to the pan. Toss in the crushed garlic cloves and gently cook for 2-3 minutes—don’t rush, or the garlic will burn and become bitter. Pressing it occasionally with your spoon releases so much beautiful aroma into the oil.

Step 5: Wilt the Broccoli Rabe in Batches

Add the broccoli rabe by handfuls—so much better than dumping it all at once. Cover the pan and give it a couple minutes to wilt before adding more. After it’s all in, sprinkle in red pepper flakes and salt, then cover partially. Simmer gently and toss with tongs occasionally, letting the greens soften for 20 to 30 minutes until they lose their bright green color and become tender but not mushy.

Step 6: Finish the Sauce

When your broccoli rabe is perfectly tender, pour in the remaining wine and give it a quick simmer. Add the cooked sausage back into the pan and toss everything together, warming the sausage through. At this point, you can choose to remove the garlic cloves—or leave them in for extra flavor.

Step 7: Boil and Cook the Pasta

Fill a large pot about two-thirds full with water, season generously with salt, and bring to a boil. Add your orecchiette and cook until just shy of al dente—usually about a minute less than recommended on the package. Save a cup of the pasta water before draining, because this will help you finish the sauce beautifully.

Step 8: Toss Pasta with Sausage and Greens

Transfer the pasta directly to the skillet with the sausage and broccoli rabe, set heat to medium-low, and add about half a cup of the reserved pasta water. Toss with a large spoon or spatula to combine and finish cooking the pasta in the sauce. If it feels too thick, add more pasta water little by little until the pasta is perfectly coated and tender.

Step 9: Serve and Enjoy

Dish out the pasta into warm bowls and sprinkle with freshly grated Pecorino Romano if you’re using it—it’s a game changer. This Orecchiette with Sausage and Broccoli Rabe Recipe shines best when served immediately, so dig in while it’s warm and fragrant.

How to Serve Orecchiette with Sausage and Broccoli Rabe Recipe

Garnishes

I usually finish my bowls with a generous sprinkle of Pecorino Romano and a drizzle of good quality extra virgin olive oil. If I’m feeling fancy, a few torn fresh basil or parsley leaves add a pop of color and fresh herbal notes. Sometimes I even toss on some toasted pine nuts for crunch—totally optional but so delicious!

Side Dishes

This dish pairs wonderfully with a light side salad dressed in lemon vinaigrette, to balance out the richness. I also love serving it alongside crusty garlic bread or a simple roasted vegetable platter for a satisfying meal that feels complete without being too heavy.

Creative Ways to Present

When I’ve had guests over, I’ve served this in shallow pasta bowls with a sprinkle of fresh herbs and a little Pecorino Romano towered in the center. For a family-style presentation, I place the skillet right on the table and let everyone serve themselves—makes the meal feel cozy and communal.

Make Ahead and Storage

Storing Leftovers

I like to store leftover Orecchiette with Sausage and Broccoli Rabe in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, though the texture of the pasta softens slightly, so I recommend reheating gently.

Freezing

Freezing this dish isn’t my favorite because the greens and pasta don’t hold up well after thawing—they can turn a bit mushy. If you do freeze it, place it in a freezer-safe container without the cheese and eat it within one month for best quality.

Reheating

To reheat, I warm leftovers gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving if possible since it can make the pasta gummy. Reheating slowly helps maintain that lovely saucy texture you want.

FAQs

Final Thoughts

This Orecchiette with Sausage and Broccoli Rabe Recipe holds a special place in my kitchen—it’s one of those dishes that feels like a warm hug at the end of a long day. The marriage of bold flavors and simple cooking techniques means you get maximum satisfaction with minimal fuss. I genuinely hope you give it a try and find yourself reaching for it again and again, whether for a cozy weeknight or when friends come over and you want to impress without stress.

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