Italian Sausage & Broccoli Rabe Orecchiette

Italian Sausage & Broccoli Rabe Orecchiette

Chewy orecchiette pasta tossed with crumbled Italian sausage, sautéed broccoli rabe, and garlic, finished with a touch of chicken broth and Parmesan cheese for a rustic and flavorful dish.

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Ingredients

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 1 pound orecchiette pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound bulk Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease and transfer sausage to a plate.
  3. To the same skillet, add 1 trimmed and chopped bunch broccoli rabe and cook for 3-5 minutes until bright green and slightly tender. Add 4 thinly sliced garlic cloves and 1/2 teaspoon red pepper flakes and cook for 1 minute more, until fragrant.
  4. Return the cooked Italian sausage to the skillet with the broccoli rabe. Pour in 1/2 cup chicken broth and simmer for 2-3 minutes, allowing the flavors to combine.
  5. Add the drained orecchiette pasta to the skillet. Toss everything together, adding splashes of the reserved pasta cooking water as needed (about 1/4 to 1/2 cup) to create a light sauce and prevent sticking. Stir in 1/2 cup grated Parmesan cheese and 1/4 cup fresh chopped parsley.
  6. Serve immediately with warm garlic bread and extra grated Parmesan cheese on the side.

Notes

If broccoli rabe is difficult to find, you can substitute with regular broccoli florets or chopped spinach, adjusting cooking times accordingly.

Nutrition (per serving)