Orecchiette with Sausage and Broccoli Rabe is more than just a pasta dish—it’s a celebration of rustic southern Italian flavors that bring comfort and satisfaction to your dinner table. This bold, garlicky, and slightly bitter pasta is a perfect blend of hearty ingredients and simple cooking techniques, creating a dish that’s deeply flavorful, quick to prepare, and always crowd-pleasing. Whether you call it rapini pasta, orechetti sausage broccolini, or cavatelli with sausage and broccoli rabe, the essence remains the same: bold Italian flavor in every bite.
Why You’ll Love This Recipe
- Flavor Explosion: Bitter broccoli rabe balances perfectly with the savory sausage and garlic.
- Quick & Easy: 30-minute dinner idea, ideal for busy weeknights.
- Versatile: Use broccolini or regular broccoli if broccoli rabe is unavailable.
- One-Pot Wonder: Minimal cleanup, maximum taste.
- Authentic: A traditional Pugliese recipe passed down through generations.
What Is Orecchiette?
The word orecchiette means “little ears” in Italian, referring to the pasta’s unique shape. Native to Puglia (Apulia), orecchiette is traditionally made by hand and works beautifully with chunky sauces and vegetables because the concave shape holds flavor like a scoop.
This pasta pairs particularly well with leafy greens like broccoli rabe (also known as rapini), which clings to the grooves, ensuring a burst of flavor in every bite.
What Is Broccoli Rabe (Rapini)?
Broccoli rabe is not broccoli, although the names can confuse. It’s a leafy green with small florets and long stems, known for its pleasantly bitter taste and high nutritional value. If you can’t find broccoli rabe, broccolini is a milder substitute, offering a similar texture without the strong bite.
Ingredients
Here’s what you’ll need for an authentic Orecchiette with Sausage and Broccoli Rabe recipe:
- 12 oz (340g) orecchiette pasta
- 1 lb (450g) Italian sausage (casings removed – spicy or sweet depending on preference)
- 1 bunch broccoli rabe (rapini), trimmed and chopped
- 4 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional, for heat)
- ¼ cup olive oil, divided
- Salt and pepper, to taste
- ½ cup pasta water (reserved)
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
- Zest of 1 lemon (optional, for brightness)
Instructions
Step 1: Prepare the Broccoli Rabe
- Trim the ends of the broccoli rabe and roughly chop it into 2-inch pieces.
- Blanch it by bringing a large pot of salted water to a boil. Add the broccoli rabe and cook for 1-2 minutes until bright green.
- Drain and plunge it into a bowl of ice water to stop the cooking and preserve the color. Drain again and set aside.
Tip: Blanching removes some of the bitterness, making it more palatable for those new to rapini.
Step 2: Cook the Pasta
- In the same large pot, bring fresh salted water to a boil.
- Cook the orecchiette according to package instructions until al dente.
- Before draining, reserve ½ cup of the pasta water—this starchy liquid will help emulsify the sauce.
- Drain and set aside.
Step 3: Cook the Sausage
- While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the sausage and break it apart with a wooden spoon as it cooks.
- Cook for about 7–8 minutes until browned and fully cooked. Remove sausage from the skillet and set aside.
Step 4: Build the Flavor
- In the same skillet, add another 2 tablespoons of olive oil.
- Sauté the minced garlic and red pepper flakes for 1 minute until fragrant.
- Add the blanched broccoli rabe, season with salt and pepper, and sauté for 3–4 minutes.
Step 5: Combine
- Return the sausage to the skillet.
- Add the cooked orecchiette and a splash of pasta water.
- Toss everything together over medium heat until well combined. The pasta water and oil will form a light sauce.
- Adjust seasoning as needed and finish with lemon zest for brightness (optional).
Step 6: Serve
Plate immediately and top with freshly grated Parmesan or Pecorino Romano. Serve with crusty bread and a crisp white wine for a complete Italian experience.
Variations & Substitutions
| Ingredient | Substitution Options |
|---|---|
| Orecchiette | Cavatelli, fusilli, or small shells |
| Broccoli rabe | Broccolini, regular broccoli, kale |
| Italian sausage | Chicken sausage, turkey sausage, vegan sausage |
| Parmesan | Pecorino Romano, Grana Padano |
| Red pepper flakes | Omit for mild flavor |
Pro Tip: Want it creamier? Add a splash of cream or a dollop of ricotta at the end.
Nutrition Spotlight
This dish is surprisingly well-balanced:
- Protein: From the sausage
- Fiber & Vitamins: From broccoli rabe
- Carbohydrates: From pasta
- Healthy Fats: From olive oil
It’s filling, nutrient-rich, and can be easily modified to suit various dietary needs, including gluten-free or dairy-free versions.
Make It a Meal
If you’re looking to round out the meal, here are a few great pairings:
- Appetizer: Caprese salad or bruschetta
- Side Dish: Garlic bread or roasted vegetables
- Wine Pairing: Sauvignon Blanc, Pinot Grigio, or Chianti
- Dessert: Tiramisu, panna cotta, or lemon sorbet
Storage and Reheating
To store: Place leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Warm in a skillet over medium heat with a splash of water or olive oil to restore moisture. Avoid the microwave if possible, as it can make the sausage rubbery and the pasta dry.
Frequently Asked Questions
Can I use dried orecchiette instead of fresh?
Yes! Dried orecchiette is widely available and holds up well in this dish. Just cook it al dente.
Is broccoli rabe too bitter for kids?
It can be, which is why blanching and balancing it with lemon, sausage, and cheese helps. Alternatively, swap it with broccolini for a milder version.
Can I make this vegetarian?
Absolutely. Use a plant-based sausage or sautéed mushrooms for that umami richness.
How do I make it spicy?
Use spicy Italian sausage and increase the crushed red pepper flakes.
Cultural Note: Southern Italian Origins
Orecchiette with Sausage and Broccoli Rabe has deep roots in Apulia, the sun-soaked heel of Italy’s boot. Traditional Apulian cuisine emphasizes seasonal vegetables, homemade pasta, and olive oil. While the dish is now a staple in Italian-American homes, its origin is a humble peasant meal, using inexpensive, fresh, and accessible ingredients to craft rich flavor.
Final Thoughts
Orecchiette with Sausage and Broccoli Rabe is proof that with just a handful of quality ingredients, you can create a restaurant-worthy meal at home. Its balance of bitter greens, savory meat, and toothsome pasta makes it both comforting and energizing.
Whether you’re cooking for a family dinner, a cozy date night, or meal prepping for the week, this dish delivers big flavor with little fuss. Add it to your rotation of reliable pasta recipes, and you’ll never look back.
