A hearty, spicy blend of sausage, broccoli rabe, and perfectly cooked orecchiette, all brought together with the sharpness of Pecorino Romano.
tablespoons
Hot Italian Sausage, casings removed
0 oz
Garlic, minced
cloves
teaspoons
Broccoli Rabe, trimmed and cut into 1.5-inch pieces
0 lb
to taste
to taste
Orecchiette, fresh or dried
0 lb
Pecorino Romano, grated
0 oz
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.
Use grilled chicken, pancetta, shrimp, chickpeas, or cannellini beans instead of spicy sausage.
Add clams, mussels, or squid and use white wine for deglazing.
Use plant-based sausage and cheese alternatives with more vegetables.
Choose spinach, kale, Swiss chard, sun-dried tomatoes, artichokes, or roasted peppers instead of broccoli rabe.
Consider spicy chicken or turkey sausage, or chorizo for a smoky flavor.
Use fresh, high-quality sausage from a trusted butcher and ensure the broccoli rabe is vibrant green.
Blanch in well-salted water and shock in ice water to reduce bitterness and preserve color and texture.
Remove sausage from its casing and brown well over medium-high heat for a rich flavor.
Use freshly grated Pecorino Romano or Parmigiano-Reggiano for the best flavor.
Reserve starchy pasta water to create a silky sauce that clings to the orecchiette.
Comments (0)