Orecchiette with sausage and broccoli rabe is a classic Italian pasta dish that embodies the perfect balance of robust flavors. The bitterness of broccoli rabe complements the savory, rich flavor of Italian sausage, while the ear-shaped orecchiette pasta captures every bite of the sauce.
Ingredients:
- 1 lb orecchiette pasta
- 1 lb Italian sausage (mild or spicy), removed from casing
- 1 bunch broccoli rabe, trimmed and roughly chopped
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup grated Pecorino Romano cheese (optional)
- Lemon wedges for serving (optional)
Instructions:
- Prepare the Broccoli Rabe:
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes until bright green and slightly tender. Use a slotted spoon to transfer the broccoli rabe to an ice bath to stop the cooking process. Drain and set aside. - Cook the Pasta:
In the same pot of boiling water, cook the orecchiette according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside. - Cook the Sausage:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. - Add Garlic and Broccoli Rabe:
Stir in the garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant. Add the blanched broccoli rabe and sauté for 3-4 minutes, until heated through and coated in the oil. - Combine Pasta and Sauce:
Add the cooked orecchiette to the skillet, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta cooking water. Season with salt and pepper to taste. - Serve:
Transfer the pasta to serving bowls. Sprinkle with grated Pecorino Romano and serve with lemon wedges for an extra burst of brightness, if desired.
Enjoy this delicious, hearty Italian classic!
