Orecchiette with Sausage and Broccoli Rabe

Orecchiette with Sausage and Broccoli Rabe ingredients

• 400 g orecchiette pasta
• 1 lb broccoli rabe
• 1 lb Italian sausage (hot or mild)
• 2 tbsp olive oil
• 4 cloves garlic
• 0.5 tsp red pepper flakes
• 0.5 cup dry white wine
• 0.5 cup chicken broth
• 0.5 cup Pecorino Romano cheese
• to taste salt
• to taste black pepper

Watch how to make Orecchiette with Sausage and Broccoli Rabe

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Orecchiette with Sausage and Broccoli Rabe

1. Prepare the broccoli rabe: Wash the 1 lb of broccoli rabe thoroughly. Trim off any tough ends from the stems. Roughly chop the broccoli rabe into 1-inch pieces.
2. Blanch the broccoli rabe: Bring a large pot of generously salted water to a rolling boil. Add the chopped broccoli rabe and blanch for 2-3 minutes, or until tender-crisp and bright green. Drain well and set aside. Keep the pot of water for cooking the pasta.
3. Cook the sausage: Remove the casings from the 1 lb of Italian sausage. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and break it apart with a spoon as it cooks. Cook for 8-10 minutes, until browned and cooked through. Drain off any excess grease.
4. Sauté aromatics: Mince the 4 garlic cloves. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, the minced garlic, and 1/2 teaspoon of red pepper flakes to the skillet with the cooked sausage. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
5. Deglaze: Pour in 1/2 cup of dry white wine. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits, which will add extra flavor to the sauce. Let the wine simmer for 2-3 minutes until it has mostly evaporated.
6. Build the sauce: Stir in 1/2 cup of chicken broth and the blanched broccoli rabe. Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld and the broccoli rabe to heat through. Season with salt and black pepper to taste.
7. Cook the pasta: While the sauce simmers, bring the reserved pot of salted water back to a boil. Add the 400g of orecchiette pasta and cook according to package directions until al dente, usually 10-12 minutes.
8. Combine and finish: Reserve about 1 cup of the starchy pasta cooking water. Drain the cooked orecchiette and add it directly to the skillet with the sausage and broccoli rabe mixture. Toss everything together vigorously.
9. Emulsify the sauce: Add about 1/4 cup of the reserved pasta water to the skillet, tossing constantly. This will help create a light, cohesive sauce that coats the pasta. Add more pasta water a tablespoon at a time if the sauce seems too dry.
10. Serve: Divide the pasta among warm bowls. Garnish each serving with a generous sprinkle of 1/2 cup grated Pecorino Romano cheese. Serve immediately.

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