Orecchiette With Brocoli Rabe & Sausage Recipe

Orecchiette, “little ears” in Italian, are small disc-or ear-shaped semolina pastas once made only at home. If you can’t find this shape, any ridged or tubular small pasta will hold this sauce just fine.

The bitter rabe is nicely balanced by the intensity of the hot and sweet sausage to produce a very appetizing combination of flavors.

Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look.

Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste.

Raise heat and cook until sauce is hot.

Meanwhile, cook orecchiette in rapidly boiling salted water until al dente.

Drain orecchiette. Return drained orecchiette to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.

Orecchiette With Brocoli Rabe & Sausage Ingredients

1 pound broccoli rabe, cooked
1 cup broccoli rabe water
Salt and pepper to taste
1 pound orecchiette
Freshly-grated Pecorino Romano cheese
1/4 cup Flavored Olive Oil
4 garlic cloves, peeled and chopped
1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces

Orecchiette With Brocoli Rabe & Sausage Pro Tips

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.