Broccoli Rabe and Sausage With Orecchiette
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch broccoli rabe
- ½pound Italian sweet sausage
- 3tablespoons extra-virgin olive oil
- 3cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1pound orecchiette pasta Freshly grated Italian pecorino romano
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
722 calories; 55 grams fat; 25 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 49 grams protein; 2079 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
- Step 2
Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
- Step 3
Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
- Step 4
Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.
Private Notes
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Cooking Notes
Kristin
My husband is out of town and he usually makes this dish for our family so I tried to replicate it. This recipe was a great guideline but I "tweaked" a few things... Most importantly we like to add toasted pine nuts and a generous shake of red pepper flakes to the mix.
Also, go ahead and use the whole 14 oz. package of Italian sausage - why stop at 1/2 pound?!
M A
I used 8 oz. of orecchiette and the full amount of the sauce/topping ingredients (depending on how big a ‘bunch’ of broccoli rabe is). It made a filling meal for 2, heartier than the ratio would have been using a pound of pasta. In my opinion, a better balance of pasta/sausage/veg.
Roni Jordan
I used this as a guideline. The best versions of this dish I’ve enjoyed have the sausages sliced, not mashed, so that’s what I did after browning them. Also used 3/4 lb sausage, full bunch of rabe, and 8 oz orecchiette for the two of us. Added a pinch of crushed red pepper. So good with just simple salad of greens, clementines, onion and olives.
Lennycakes
As a number of other readers have commented, the ratio of pasta to other ingredients in this recipe is way way off. Either cut the amount of orecchiette in half, or double up on the sausage and rapini.
sheila
Terrible recipe. Should have listened to others. Too much pasta. Not enough of anything else, including flavor. Dry. Flavorless.
Stephanie
I did not add the extra salt because there was plenty in the sausage. I also used baby broccoli because the store didn’t carry broccoli rabe. Added a little of the pasta water at the end with Parmesan and it was delicious! This dish is a keeper.
Kal
Too much salt in the recipe. Next time I will leave out the 1 tsp. at the end. Otherwise, a classic and easy-to-make dish!
Robin
I love this recipe. I've added currents and pignolis to create a vegetarian take on this ( minus the sausage.) The cracked red pepper is spot on. It needs a bit of butter to create a saucier version of this.
Christa
I love broccoli rabe, and I generally love Florence Fabricant's recipes. This was very easy to pull together. I agree with others that the ratio of pasta to meat and vegetables was a little high
Martha
Used fresh spinach instead of broccoli rabe. Works well.
meinmunich
"1 bunch broccoli rabe" is not too descriptive. I thought I had used so much of it, but disappeared afterward. I recommend "that's way-too-much" amount. And red pepper flakes. Super yummy.
Lennycakes
As a number of other readers have commented, the ratio of pasta to other ingredients in this recipe is way way off. Either cut the amount of orecchiette in half, or double up on the sausage and rapini.
Roni Jordan
I used this as a guideline. The best versions of this dish I’ve enjoyed have the sausages sliced, not mashed, so that’s what I did after browning them. Also used 3/4 lb sausage, full bunch of rabe, and 8 oz orecchiette for the two of us. Added a pinch of crushed red pepper. So good with just simple salad of greens, clementines, onion and olives.
ps
Some folks are not fans of bitter broccoli rabe. Use Lacinato kale instead. Another tip, a good butcher often has sausage meat that is not in the casings. I also add a little chicken stock and white wine.
M A
I used 8 oz. of orecchiette and the full amount of the sauce/topping ingredients (depending on how big a ‘bunch’ of broccoli rabe is). It made a filling meal for 2, heartier than the ratio would have been using a pound of pasta. In my opinion, a better balance of pasta/sausage/veg.
Roni Jordan
Absolutely planning to do the same.
Ashley
I like to add a little bit of chicken stock to the pan after adding the broccoli rabe to mellow the flavor slightly. I also use Parmesan Reggiano cheese with this dish and it is delicious!
Kristin
My husband is out of town and he usually makes this dish for our family so I tried to replicate it. This recipe was a great guideline but I "tweaked" a few things... Most importantly we like to add toasted pine nuts and a generous shake of red pepper flakes to the mix.
Also, go ahead and use the whole 14 oz. package of Italian sausage - why stop at 1/2 pound?!
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