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Spicy Sausage and Broccoli Rabe Orecchiette

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Pixicook editorial team

A hearty, spicy blend of sausage, broccoli rabe, and perfectly cooked orecchiette, all brought together with the sharpness of Pecorino Romano.

Ingredients for Spicy Sausage and Broccoli Rabe Orecchiette

units in
USchevron
serves
8 peoplechevron

Hot Italian Sausage, casings removed

0 oz

Garlic, minced

cloves

Broccoli Rabe, trimmed and cut into 1.5-inch pieces

0 lb

Salt

to taste

Black Pepper

to taste

Orecchiette, fresh or dried

0 lb

Pecorino Romano, grated

0 oz

How to Make Spicy Sausage and Broccoli Rabe Orecchiette

1. Cook Sausage

Begin by heating 2 tablespoons of extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat until it's just smoking. Add the sausage, breaking it into 0.5-inch pieces with a wooden spoon, and cook until it's lightly browned, which should take about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking them until fragrant, roughly 30 seconds. Once done, set the sausage mixture aside.

2. Cook Broccoli Rabe

In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt. Carefully add the trimmed and cut broccoli rabe to the boiling water, cooking it until it's crisp-tender, about 2 minutes. Using a slotted spoon, transfer the broccoli rabe to the skillet with the sausage mixture.

3. Cook Orecchiette

Return the water in the large pot to a boil and add the orecchiette. Cook it until it is al dente, following the package instructions, which usually varies depending on whether you use fresh or dried pasta. Before draining the pasta, reserve 1 cup of the cooking water using a measuring cup.

4. Combine Ingredients

Drain the pasta and return it to the pot. Add the sausage and broccoli rabe mixture, the grated Pecorino Romano, and 0.33 cup of the reserved cooking water. Toss everything together to combine. If the pasta seems too dry, gradually add more of the reserved cooking water until you reach your desired consistency.

5. Season and Serve

Finally, season the dish with salt and pepper to taste. Serve immediately and enjoy the hearty, spicy blend of sausage, broccoli rabe, and perfectly cooked orecchiette, all brought together with the sharpness of Pecorino Romano.

Variations

Protein Swap

Use grilled chicken, pancetta, shrimp, chickpeas, or cannellini beans instead of spicy sausage.

Seafood Variation

Add clams, mussels, or squid and use white wine for deglazing.

Vegan Adaptation

Use plant-based sausage and cheese alternatives with more vegetables.

Vegetable Swap

Choose spinach, kale, Swiss chard, sun-dried tomatoes, artichokes, or roasted peppers instead of broccoli rabe.

Switch Up the Sausage

Consider spicy chicken or turkey sausage, or chorizo for a smoky flavor.

Pitfalls and tips

Ingredient Quality

Use fresh, high-quality sausage from a trusted butcher and ensure the broccoli rabe is vibrant green.

Broccoli Rabe

Blanch in well-salted water and shock in ice water to reduce bitterness and preserve color and texture.

Sausage Preparation

Remove sausage from its casing and brown well over medium-high heat for a rich flavor.

Cheese Choice

Use freshly grated Pecorino Romano or Parmigiano-Reggiano for the best flavor.

Pasta Water

Reserve starchy pasta water to create a silky sauce that clings to the orecchiette.

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