Orecchiette with Sausage and Broccoli Rabe Recipe

I absolutely love this Orecchiette with Sausage and Broccoli Rabe Recipe because it’s a perfect balance of bold, bitter greens and savory, juicy sausage—all wrapped up in those wonderfully chewy little orecchiette pasta bites. When I first tried this dish, I was hooked immediately; it’s comfort food with a touch of rustic Italian charm that works great any night of the week.

This recipe shines when you want something hearty yet fresh, especially during cooler months when broccoli rabe is in season. You’ll find that the slight bitterness of the broccoli rabe pairs beautifully with the richness of the sausage, while the pasta soaks up every bit of the flavorful garlicky oil. Trust me, once you make it, this will become a staple in your dinner rotation.

this …

Ingredients You’ll Need

The ingredients for this Orecchiette with Sausage and Broccoli Rabe Recipe might look simple, but each plays a starring role. Using fresh broccoli rabe and good-quality Italian turkey sausage brings authentic flavors that really make the dish pop.

• Broccoli rabe: Look for bright green stalks with fresh leaves; trimming off tough ends keeps it tender.
• Extra virgin olive oil: Use a fruity, high-quality olive oil—it adds depth to the dish.
• Italian turkey sausage: I prefer turkey sausage for a leaner option that stays juicy and flavorful.
• Dry white wine: Adds acidity and helps deglaze the pan, but chicken broth can work if you prefer no alcohol.
• Garlic cloves: Lightly crushed to release flavor without overpowering the dish.
• Red pepper flakes: Adjust to your preferred spice level to bring a nice warmth.
• Fine sea salt: Enhances all the flavors without making the dish salty.
• Orecchiette pasta: The “little ears” shape holds sauce wonderfully, but cavatelli is a great substitute.
• Freshly grated Pecorino Romano (optional): Adds a salty, nutty finish that elevates the dish.

Variations

I like to switch things up depending on what’s fresh or what my family’s craving. This recipe is super forgiving, so feel free to make it your own by tweaking the spiciness or swapping greens for mild or seasonal options.

• Meat Variation: I’ve used spicy Italian pork sausage instead of turkey for a richer, bolder flavor that my family adores.
• Greens Swap: When broccoli rabe is out of season, I use broccolini or even baby kale, which cooks faster and has a milder taste.
• Alcohol-Free: If you don’t cook with wine, chicken broth works just as well to deglaze and add moisture.
• Cheese-Free: For a dairy-free version, skip the Pecorino Romano and finish with a little extra olive oil and lemon zest for brightness.

How to Make Orecchiette with Sausage and Broccoli Rabe Recipe

Step 1: Prep Your Broccoli Rabe Like a Pro

I always start by rinsing the broccoli rabe thoroughly to wash away any grit. Then, I find trimming off the tough bottom stems makes a big difference in texture—no one likes a woody bite! Coarsely chopping the leaves, stalks, and florets lets everything cook evenly without turning mushy.

Step 2: Brown the Sausage for Maximum Flavor

Next, heat up some olive oil in a large, deep skillet and toss in your sausage pieces. Stir often and brown for about 10 to 12 minutes until the meat is golden but still tender. I discovered that breaking it apart small enough helps it caramelize better and get those juicy pockets of flavor you want in every bite.

Step 3: Deglaze and Set the Sausage Aside

Once the sausage is browned, crank the heat up and add half the white wine. Use a wooden spoon to scrape up all those tasty browned bits stuck to the pan—this step really builds the sauce’s depth. After simmering for a few minutes and letting the wine reduce, I transfer the sausage out of the pan to keep things from overcooking later.

Step 4: Create Your Garlic-Infused Olive Oil

Lower the heat and add more olive oil to the pan, then gently cook the garlic cloves just until fragrant. Pressing the garlic gently with your spoon helps release all those luscious flavors without burning it. This golden oil is the tasty foundation for wilting your broccoli rabe.

Step 5: Wilt the Broccoli Rabe to Tender Perfection

Add your broccoli rabe in batches, as much as will fit without overcrowding. Cover the pan to steam the greens gently, which softens the bitterness and brings out a lovely earthiness. Remember to toss with tongs every now and then so everything cooks evenly. The whole wilting process takes about 20 to 30 minutes, but you want the greens tender, not soggy.

Step 6: Finish the Sauce and Combine Ingredients

Pour in the rest of your wine and let it simmer briefly with the tender broccoli rabe. Then, add the sausage back to the pan and toss everything together, warming through just before you add the pasta. If you don’t like too much garlic texture, you can fish out the garlic cloves here or leave them in for more flavor.

Step 7: Cook and Toss the Orecchiette

Cook your orecchiette pasta in a big pot of salted boiling water until just barely al dente—about a minute less than the package suggests. I always save a cup of pasta water before draining because that starchy water helps marry the sauce to the pasta perfectly. Toss the pasta with the broccoli rabe and sausage, adding pasta water a bit at a time until everything’s coated and silky.

Step 8: Serve and Enjoy

Dish out the pasta warm, and don’t be shy with a shower of freshly grated Pecorino Romano cheese on top. My family goes crazy for this finishing touch—it adds just the right salty kick to balance the greens and sausage.

How to Serve Orecchiette with Sausage and Broccoli Rabe Recipe

Garnishes

I’m a big fan of sprinkling freshly grated Pecorino Romano on top—that salty tang adds such a lovely contrast. Sometimes, I finish with a drizzle of good olive oil or a pinch of extra red pepper flakes if I want to kick up the heat even more.

Side Dishes

This dish is pretty hearty on its own, but I like to serve it with a simple green salad dressed with lemon vinaigrette or some crusty garlic bread to sop up every bit of sauce. Roasted cherry tomatoes also add a sweet pop that complements the bitterness of the broccoli rabe.

Creative Ways to Present

One time I served this in large shallow bowls and topped each serving with a whole roasted garlic clove for guests to squeeze over the pasta—such a fun touch! I’ve also seen it served family-style straight from a large skillet for a more casual, shareable vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, which is a pleasant surprise! Just be sure to keep it chilled promptly and reheat it properly for best texture.

Freezing

Freezing works okay if you separate the pasta from the broccoli rabe and sausage sauce first. The greens can get a bit mushy after thawing, so I usually freeze the sausage mixture alone and cook fresh pasta when ready to serve.

Reheating

To reheat, gently warm the pasta and sauce together in a skillet over medium-low heat. Adding a splash of water or olive oil keeps things from drying out. Microwaving works but can dry out the sausage and greens if not careful.

FAQs

Final Thoughts

This Orecchiette with Sausage and Broccoli Rabe Recipe holds a special place in my kitchen because it brings together bold flavors in such a satisfying and approachable way. I love how every bite feels like a little celebration of comfort food with an Italian twist. Give it a try—you’ll enjoy the process as much as the delicious results, and I’m betting it’ll become one of your go-to dishes, just like it did for me!

Print