Orecchiette With Sausage and Broccoli Rabe

4 servings
35 min

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This Orecchiette with Sausage and Broccoli Rabe is made with sausage, broccoli rabe, garlic, diced tomato, orecchiette pasta, olive oil and red pepper flakes.

This is one of my favorite of Nan’s recipes. She makes this once a month and it is always a hit in the family. This dish is so quick and easy to make, using the same residual broccoli rabe water to cook the pasta. It almost seems impossible to make a recipe that the whole family would like, but this one is a winner. This meal is an an easy way to get your kids to eat their greens. It takes 25 minutes to make, tops. You will need to take the sausage out of the casing and break it apart to mix in well with the dish.


How to make Orecchiette with Sausage and Broccoli Rabe

Start by blanching the broccoli rabe in a deep pan of boiling water. Put the broccoli rabe in for 2 minutes and take it out. When you are done, use tongs to take the broccoli rabe out and set aside. Do not strain the water as we will be cooking the pasta inside the same pot of water!


Take the sausage out of the casing and then cutting the sausage into bite sized pieces. In a large pan, place 1 tablespoon of olive oil and 1 tablespoon of minced garlic. Wait until the garlic browns and then add the sausage. Cook the sausage for 8 minutes, stirring occasionally.


Pour in the diced tomatoes. Stir for 4 minutes and place the blanched broccoli rabe into the sausage mixture. Add salt, pepper and red pepper flakes to your liking. Stir everything until the sausage is cooked, about an extra 10 minutes. The sausage will be ready when the outside of the sausages are a deep golden brown and the inside is pale but with no sign of pink or blood.


Cook the pasta in the same broccoli rabe water and put the pasta back into the pot according to package instructions. When both the sausage mixture and pasta are done, combine and enjoy! Top with parmesan cheese and red pepper flakes to your liking.


Other dishes to enjoy
  • SHRIMP SCAMPI
  • PASTA PUTTANESCA
  • MAFALDE LEMON RICOTTA PARMESAN PASTA

Orecchiette With Sausage and Broccoli Rabe

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 2 lbs of sausage (hot and sweet sausage each)
  • 2 bunches of broccoli rabe
  • 2 tablespoons of minced garlic
  • 1 can of diced tomato
  • 1 lb of orecchiette pasta
  • Olive oil
  • Salt, pepper, parmesan and red pepper flakes as you like

Instructions


Start by blanching the broccoli rabe in a deep pan of boiling water. Put the broccoli rabe in for 2 minutes and take it out. When you are done, use tongs to take the broccoli rabe out and set aside. Do not strain the water as we will be cooking the pasta inside the same pot of water!
Take the sausage out of the casing and then cutting the sausage into bite sized pieces. In a large pan, place 1 tablespoon of olive oil and 1 tablespoon of minced garlic. Wait until the garlic browns and then add the sausage. Cook the sausage for 8 minutes, stirring occasionally.
Pour in the diced tomatoes. Stir for 4 minutes and place the blanched broccoli rabe into the sausage mixture. Add salt, pepper and red pepper flakes to your liking. Stir everything until the sausage is cooked, about an extra 10 minutes. The sausage will be ready when the outside of the sausages are a deep golden brown and the inside is pale but with no sign of pink or blood.
Cook the pasta in the same broccoli rabe water and put the pasta back into the pot according to package instructions. When both the sausage mixture and pasta are done, combine and enjoy! Top with parmesan cheese and red pepper flakes to your liking.

Tips

  • I recommend making this dish with orecchiette. If you are feeling adventurous, click here to see how to make them from scratch.

Maxine
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Comments

  • Laurie Casey Laurie Casey 6 days ago

    I can’t wait to try this dish! What size can of diced tomatoes?

  • Stephen Moore Stephen Moore 6 days ago

    This is a perfect marriage of pasta shapes and vegetables! I recommend removing the broccoli rabe of the tough stems first and then giving it a rough chop to nestle in the pasta 'ears'. And using more garlic.

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