Italian · Main · Easy
Orecchiette with Broccoli Rabe
Little ear-shaped pasta that catches bits of garlicky broccoli rabe and sausage in every cup. Puglia on a plate.
The whole recipe in 60 seconds
Orecchiette with Broccoli Rabe, in 5 ideas
- Blanching the rabe first tames its bitterness while keeping the color vivid green.
- The cupped shape of orecchiette is functional: it scoops up sauce and sausage bits.
- No sausage? White beans and extra garlic make a fine vegetarian version.
- A squeeze of lemon at the end brightens the whole dish.
- Toast breadcrumbs in olive oil and sprinkle on top for crunch.
What you need
Ingredients
- 1 lb orecchiette pasta
- 1 lb broccoli rabe, trimmed
- 1/2 lb Italian sausage, casings removed
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1/3 cup olive oil
- 1/2 cup grated parmesan
- Salt for the pasta water
How to make it
Directions
- Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes, then lift out with a slotted spoon and chop roughly.
- In the same water, cook the orecchiette until al dente. Reserve 1 cup of pasta water, then drain.
- Meanwhile, brown the sausage in olive oil in a large skillet, breaking it up, about 6 minutes.
- Add garlic and red pepper flakes; cook 1 minute. Stir in the broccoli rabe.
- Toss in the pasta with splashes of pasta water until everything is glossed. Shower with parmesan and serve.
Money saver. Broccoli rabe is cheapest at Italian markets and farmers markets; supermarket prices can be double.