Rustic Italian Orecchiette with Sausage and Broccoli Rabe

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There are dishes that embody the soul of Italian cooking—humble ingredients elevated through simplicity, tradition, and bold flavors. Orecchiette with sausage and broccoli rabe, a classic from the Puglia region of Southern Italy, is one such dish. Its name, orecchiette, translates to “little ears,” a nod to the pasta’s distinct shape that catches sauce beautifully. Combined with the slightly bitter bite of broccoli rabe and the hearty, savory notes of Italian sausage, this meal becomes an unforgettable celebration of rustic comfort food.

This dish represents the essence of regional Italian cooking: seasonal produce, a few high-quality pantry staples, and just enough olive oil, garlic, and chili flakes to create a sauce that clings to every “little ear” of pasta. The bitterness of the broccoli rabe balances perfectly with the richness of the sausage, while the orecchiette soaks up all the flavors. It’s the kind of recipe that feels both homey and special, whether served for Sunday family dinners or a cozy weeknight meal.

Let’s dive into how to make this traditional rustic Italian favorite right in your kitchen.

Ingredients

For 4 servings:

  • 1 pound (450 g) orecchiette pasta (fresh if possible)

  • 1 bunch broccoli rabe (rapini), trimmed and chopped

  • 1 pound (450 g) Italian sausage (mild or hot, casing removed)

  • 4 tablespoons extra-virgin olive oil

  • 4 cloves garlic, thinly sliced

  • ½ teaspoon red pepper flakes (adjust to taste)

  • ½ cup reserved pasta water

  • ½ cup freshly grated Pecorino Romano cheese (plus more for serving)

  • Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the broccoli rabe

Broccoli rabe has a natural bitterness that many Italians adore, but blanching it briefly helps mellow its intensity. Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and cook for about 1–2 minutes, just until bright green and slightly tender. Using a slotted spoon, transfer the rabe into a bowl of ice water to stop the cooking and lock in its vibrant color. Drain well and set aside. Keep the pot of water for cooking the pasta later.

Step 2: Cook the sausage

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage, breaking it up into small chunks with a wooden spoon. Allow it to brown and crisp slightly, cooking for 7–8 minutes until no pink remains. Remove the sausage from the pan and set aside, leaving any rendered fat behind for flavor.

Step 3: Create the garlic and chili base

To the same skillet, add the remaining olive oil along with the sliced garlic. Cook gently over medium-low heat until the garlic turns golden and fragrant, about 2 minutes. Be careful not to burn it, as burnt garlic can taste bitter. Sprinkle in the red pepper flakes and stir briefly to release their heat into the oil.

Step 4: Cook the pasta

Meanwhile, return the large pot of water to a boil and add the orecchiette. Cook according to package instructions until al dente, usually around 10–12 minutes for dried pasta (less for fresh). Reserve about ½ cup of the starchy pasta water before draining.

Step 5: Combine everything

Add the blanched broccoli rabe to the skillet with garlic and chili, tossing to coat. Return the sausage to the pan and stir to combine. Pour in a splash of the reserved pasta water to loosen the mixture. Add the drained orecchiette directly to the skillet and toss well so that each piece of pasta is coated with oil, garlic, and sausage.

Step 6: Finish with cheese

Off the heat, sprinkle generously with Pecorino Romano cheese. Toss again until the cheese melts into the pasta, forming a silky sauce. Adjust seasoning with salt and freshly ground black pepper. Serve immediately with extra Pecorino on the side.

Serving Suggestions

This dish is rustic and hearty enough to be a meal on its own, but you can complement it with a crusty loaf of Italian bread to soak up any remaining sauce. A glass of dry Italian red wine, such as Primitivo or Negroamaro from the Puglia region, pairs beautifully with the bold flavors of the sausage and broccoli rabe.

For a lighter option, consider serving a simple side salad of arugula dressed with lemon juice and olive oil to balance the richness of the pasta.

Tips for Success

  1. Choosing the sausage: Hot Italian sausage adds a delightful kick, but mild sausage works just as well. Some cooks even blend both for balance.

  2. Don’t skip blanching the broccoli rabe: It tempers bitterness while keeping its earthy flavor intact.

  3. Pasta water magic: The starchy pasta water helps bind everything together into a smooth, flavorful sauce.

  4. Cheese choice: Pecorino Romano is traditional, but Parmesan can be used if that’s what you have on hand.

  5. Make it vegetarian: Substitute the sausage with sautéed mushrooms or roasted chickpeas for a hearty, meat-free version.

Conclusion

Rustic Italian orecchiette with sausage and broccoli rabe is proof that some of the best meals are born from simple, wholesome ingredients. The interplay of bitter greens, savory sausage, and chewy pasta brings you right to the heart of Southern Italy, where food is about warmth, comfort, and gathering around the table. With just a little time and care, you can recreate this beloved classic at home, bringing a taste of Puglia into your own kitchen.

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