This Italian pasta recipe is simply made by combining Orecchiette with Italian Sausage and Broccoli Rabe. It comes together in 30 minutes for a quick and easy weeknight dinner.
PREPARATION TIME:
Ingredients
- 2 bunches broccoli rabe approximately 1½-2 pounds, trimmed and washed
- 1 pound orecchiette pasta 1 package (454 grams)
- 1 tablespoon olive oil extra virgin
- ½ pound Italian sausage spicy or sweet, casings removed, crumbled
- 1 french shallot finely chopped
- 4-6 garlic cloves roughly chopped
- ¼ teaspoon chili flakes or to taste
- ¼ cup white wine
- reserved pasta water
- ¼ cup Parmigiano-Reggiano Cheese grated
- ¼ cup Pecorino Romano Cheese grated
- salt and pepper to taste
- grated cheese to garnish top optional
Instructions
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Over high heat, bring a large pot of salted water to a rolling boil.
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Add the broccoli rabe. Return to a boil and cook for an additional 3 minutes or until the stalks are tender.
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With a slotted spoon, remove from boiling water and place in a colander to drain. Gently squeeze out excess moisture. Coarsely chop into 1-inch bite-sized pieces. Set aside.
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In the same large pot of boiling water, slowly add 1 pound of orecchiette pasta and stir continuously for one minute. Cook according to package directions until almost al dente.
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While the pasta is cooking, heat 1 tablespoon of olive oil in a very large saucepan, over medium-high heat. Swirl to coat the entire pan.
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Add the chopped shallots and saute until beginning to soften about 2-3 minutes. Stir often.
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Add ½ pound of crumbled Italian sausage (spicy or sweet). With a wooden spoon, break up the meat into small pieces, about ¼- ½ inch pieces, until lightly browned. This should take about 5 minutes. If necessary, adjust the heat.
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Add the chopped garlic and ¼ teaspoon of chili flakes (or to taste) and sauté for 30-45 seconds.
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Add the white wine and deglaze the pan.
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Lower heat to medium-low and add the cooked chopped broccoli rabe. Combine properly together. If too dry, add a little of the pasta water. Adjust seasonings.
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At this time, the pasta should be almost al dente. Reserve a cup of the pasta water. Drain and add to the saucepan. Combine gently together.
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Turn the heat off. Add a little of the hot pasta water and the grated cheese and toss to combine.
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Toss and shake the pan back and forth for 1-2 minutes, until a sauce forms.
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If necessary, adjust the consistency of the sauce with the rest of the cooking liquid.
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Taste and adjust seasonings with salt and pepper.
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Plate and garnish with more grated cheese, if desired.
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Serve immediately.
Notes
- Placing a lid on a pot makes the water boil faster.
- Use high-quality ingredients for the best results.
- Cook the pasta in the same water as the broccoli rabe.
- Use an 11 or 12-inch skillet (or larger!)
- Adjust the total amount of fresh garlic to your preference. Do not be tempted to use garlic powder.
- Undercook the pasta slightly as it continues cooking in the pan.
- Orecchiette can be replaced with any short pasta such as cavatelli, small pasta shells, etc.
- For a lighter tasting meal, use chicken or turkey sausage.
Preventing orecchiette from sticking together: When these pasta shells stick together, they are almost impossible to separate. This makes it harder for them to cook properly and prevents them from catching all the sauce.
In order to prevent this, make sure you use a very large pot of salted water and slowly add the pasta when the water is at a rolling boil. Maintain the rolling boil throughout the cooking time. Also, stir continuously for the first minute. Pay particular attention to the bottom of the pot. If this fails, consider buying another brand of pasta, preferably one with ridges.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
