Orecchiette With Broccoli Rabe and Sausage

Lori Heddinger


There is a restaurant in the West Village that serves this and I order it every time I go. I finally decided to make it myself, and after a couple of attempts and tweaks, I've got it down.


★★★★★ 2 votes

30 Min
30 Min


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1/4 c
olive oil
garlic cloves, peeled and chopped
1 lb
sweet italian sausage, cut into bite-size pieces
1 lb
broccoli rabe, cooked
1 c
broccoli rabe water
1 lb
orecchiette pasta
1 pt
grape or small cherry tomatoes
1/2 pt
toasted pine nuts
1 Tbsp
dried red pepper flakes
freshly-grated pecorino romano cheese
salt and pepper to taste

How to Make Orecchiette With Broccoli Rabe and Sausage


  • 1Remove any tough outer or damaged leaves of the broccoli rabe. Cut off the stems and tear the leaves into large pieces (about 3 to 4 inches). Wash in a sink filled with cold water. Shake off excess water.
  • 2Place broccoli rabe in a deep saucepan with cold water to cover by about 2 inches. Bring just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove it from the heat.
  • 3Remove 1 cup of cooking water and set aside. Drain the rest.
  • 4Heat oil and stir in garlic in a large saute pan over medium heat (don't burn the garlic!). Add the sausages and saute until meat is cooked and loses its raw look.
  • 5Salt and pepper to taste, and saute one minute.
  • 6Add the rabe water, grape tomatoes and red pepper flakes.
  • 7Raise heat and cook until sauce is hot. Once hot, reduce to medium.
  • 8Meanwhile, cook orecchiette in rapidly boiling water until al dente.
  • 9Drain orecchiette and add to the broccoli rabe and sausage sauce and toss with a wooden spoon.
  • 10Remove from heat, add pine nuts and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.

Printable Recipe Card

About Orecchiette With Broccoli Rabe and Sausage

Course/Dish: Pasta, Pork
Regional Style: Italian

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