Orecchiette with Broccoli Rabe and Italian Sausage

In case you haven't noticed, a steady supply of broccoli rabe has been coming from our garden for the past month. And while it's delicious prepared simply, usually sauteed in some olive oil with a little garlic and crushed red pepper, it's just as tasty when it's got some other flavors to bounce around with. 

When I first came across this recipe from orecchiette with broccoli rabe and Italian sausage several years back, I was totally skeptical. Sauceless-pasta? Strange. But after giving it a try, it was awesome. The richness and heat of the sausage, the chewiness of the orecchiette, the clean vegetal bite of the broccoli rabe and the salty finish of the parmesan. Simple but so satisfying.

Trim away any woody stalks, and split any thick stems for even cooking.

Orecchiette means "little ear" in Italian, and it's totally worthwhile to seek out for this dish. Both the sausage and the broccoli rabe get trapped in the hollow portion of the orecchiette, which guarantees each bite will be filled with flavor.

Soaking the blanched broccoli rabe in ice water keeps it from overcooking.

Orecchiette with Broccoli Rabe and Italian Sausage

The richness and heat of the sausage, the chewiness of the orecchiette, the clean vegetal bite of the broccoli rabe and the salty finish of the parmesan. Simple but so satisfying.

Serves: 4

Ingredients

  • 2 bunches of broccoli rabe, thick stalks trimmed

  • 12 ounces dried orecchiette

  • 3 tablespoons extra virgin olive oil

  • 1 lb. spicy Italian sausage, casings removed

  • 3 garlic cloves, minced

  • 1/4 cup freshly grated parmesan cheese or pecorino romano

  • 1/2 teaspoon freshly ground black pepper


Instructions

  1. Bring a large pot of salted water to a boil. Add broccoli rabe and cook until crisp-tender, about 1 minute. Remove broccoli rabe from boiling water and immediately submerge in a large bowl of ice water to stop it from cooking. Once cooled, remove from ice bath and chop into 1-inch segments, crosswise.

  2. Add orecchiette to the same large pot of boiling water. Cook until tender but firm, about 8-10 minutes, stirring occasionally. Drain, and reserve 1 cup of cooking liquid.

  3. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a spoon, until browned, about 8 minutes. Add garlic and saute until fragrant, about 30 seconds. Add broccoli rabe and toss to coat.

  4. Add the pasta and cooking liquid, 1/4 cup at a time, to moisten.

  5. Turn off the heat and stir in parmesan cheese and black pepper. Salt to taste. Serve immediately or at room temperature.

Recipe adapted from Everyday Italian