Description
Orecchiette with Sausage and Broccoli Rabe is a hearty Italian pasta dish combining tender bitter broccoli rabe with flavorful Italian turkey sausage and al dente orecchiette pasta. The sauce is enhanced with white wine, garlic, and red pepper flakes, creating a rustic and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
Vegetables
- 1 pound broccoli rabe
Meat
- 1 pound (3 to 4 links) Italian turkey sausage, removed from casing and picked apart into small pieces
Pantry Items
- Extra virgin olive oil (about 1/2 cup plus 2 tablespoons)
- 1/2 cup dry white wine
- 3 to 4 garlic cloves, lightly crushed and peeled
- 1/2 to 1 teaspoon red pepper flakes, or to taste
- Fine sea salt (about 1 teaspoon)
- 1 pound dry orecchiette pasta
Dairy (Optional)
- Freshly grated Pecorino Romano cheese (for serving)
Instructions
- Prep the broccoli rabe: Thoroughly rinse the broccoli rabe and trim off any tough bottom stems. Coarsely chop the tender stalks, leaves, and florets into large pieces and set aside.
- Brown the sausage: Pour 2 tablespoons olive oil into a large deep skillet or sauté pan and set over medium heat. Scatter the sausage into the pan and cook, stirring often, for 10 to 12 minutes, until nicely browned but still tender.
- Deglaze the pan: Raise the heat to medium-high and pour in half of the white wine. Scrape up any brown bits stuck to the pan. Simmer for 2 to 3 minutes, until most of the wine is absorbed. Turn off the heat and scrape the sausages into a bowl. Set aside.
- Make a garlicky oil: Set the pan back on medium-low heat and add 1/4 cup of olive oil. Add the garlic and cook for 2 to 3 minutes, pressing with a wooden spoon to release its flavor.
- Wilt the broccoli: Add the broccoli rabe by the handful—as much as will fit. Cover the pan and let the broccoli wilt for a couple of minutes before adding more. Once all broccoli is added, sprinkle in red pepper flakes and salt. Cover partially and cook at a gentle simmer, tossing the broccoli occasionally, until it loses its bright green color and is completely tender, about 20 to 30 minutes.
- Boil the pasta water: Meanwhile, fill a large pot about two-thirds full with water and bring to a boil over medium-high heat. Add a generous pinch of salt.
- Finish the sauce: When the broccoli rabe is tender, pour in the remaining wine and simmer briefly. Scrape the cooked sausage back into the pan and toss with the broccoli rabe. Cook just until heated through. Turn off the heat and remove the garlic cloves or leave them in according to preference. Cover to keep warm.
- Cook the pasta: Add the orecchiette to the boiling salted water. Cook until barely al dente, about one minute less than package instructions. Reserve about 1 cup of the pasta cooking water and drain the pasta.
- Toss the pasta and sauce: Transfer the pasta directly to the pan with broccoli rabe and sausage. Turn heat to medium-low, pour in 1/2 cup of reserved pasta water, and toss using a large serving spoon or spatula to coat the pasta evenly in the sauce until the pasta is perfectly al dente. Add more pasta water if needed to finish cooking.
- Serve: Divide the dressed pasta among individual bowls. Optionally sprinkle each serving with freshly grated Pecorino Romano cheese and serve immediately.
Notes
- Shop this recipe: Visit specialty shops or online stores for quality Mediterranean ingredients including the olive oil used in this recipe.
- Use a different pasta: If orecchiette is unavailable, substitute cavatelli, cavatappi, penne, or rigatoni for similar hearty textures that pair well with broccoli rabe and sausage.
- Skip the alcohol: Replace white wine with an equal amount of chicken or vegetable broth if avoiding alcohol.
- Try different greens: Substitute broccoli rabe with broccolini or standard broccoli if you prefer a milder flavor; reduce cooking time by about 10 minutes with these alternatives to maintain a tender but firm texture.
Nutrition
- Serving Size: 1 serving
- Calories: 436 kcal
- Sugar: 4.9 g
- Sodium: 735 mg
- Fat: 8.2 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 63.2 g
- Fiber: 5.2 g
- Protein: 23.8 g
- Cholesterol: 40 mg
