Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Prep the broccoli rabe
Cut off and discard the tough bottom inch of the broccoli rabe stems, then chop the rest into 2 to 3-inch lengths. Don't be precious about it — a rough chop is what you want.
- 2
Blanch the greens
Bring a large pot of well-salted water to a boil and drop in the broccoli rabe. Blanch for 2 to 3 minutes, just until it turns bright green. Lift it out with tongs or a spider and set it aside to cool. Whatever you do, do not dump that water — keep it boiling, you're cooking the pasta in it.
- 3
Brown the sausage
Heat your largest pan over medium-high. Remove the sausage from its casing if links, break it up, and saute until cooked through and nicely browned in spots. Take your time here — color is flavor. Scoop the sausage out and set it aside.
- 4
Cook the pasta
Add the orecchiette to that same pot of boiling water. Cook it to 1 to 2 minutes shy of al dente — it will finish in the pan. Before you drain, reserve about a cup and a half of the starchy pasta water.
- 5
Build the garlic base
Turn the pan down to medium and add a quarter cup of the olive oil along with the chopped garlic. Cook gently until the garlic turns lightly golden, 2 to 4 minutes. Don't let it burn — golden, not brown. Stir in the chopped cherry peppers and return the sausage to the pan.
- 6
Bring it together
Add the broccoli rabe and toss everything to combine. Pour in about a cup of the reserved pasta water and let it cook a minute so the flavors marry. Add the drained orecchiette and toss over the heat for a minute or two, letting the pasta drink up the sauce.
- 7
Finish and serve
Off the heat, taste for salt and pepper. Add the parsley, the grated pecorino, and the last quarter cup of olive oil, then toss once more. If it looks dry, loosen it with a splash more pasta water until it's glossy. Serve with extra cheese and cherry peppers on the side.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Orecchiette with Sausage and Broccoli Rabe
Created by: PastaAndProsciutto
Ingredients
- 1 lb orecchiette
- 1 lb broccoli rabe
- 1 1/2 lb Italian sausage
- 1/2 cup extra virgin olive oil
- 10 garlic
- 4 cherry peppers
- 1/4 cup pecorino romano
- 1/4 cup parsley
- salt and pepper
Instructions
- Prep the broccoli rabeCut off and discard the tough bottom inch of the broccoli rabe stems, then chop the rest into 2 to 3-inch lengths. Don't be precious about it — a rough chop is what you want.
- Blanch the greensBring a large pot of well-salted water to a boil and drop in the broccoli rabe. Blanch for 2 to 3 minutes, just until it turns bright green. Lift it out with tongs or a spider and set it aside to cool. Whatever you do, do not dump that water — keep it boiling, you're cooking the pasta in it.
- Brown the sausageHeat your largest pan over medium-high. Remove the sausage from its casing if links, break it up, and saute until cooked through and nicely browned in spots. Take your time here — color is flavor. Scoop the sausage out and set it aside.
- Cook the pastaAdd the orecchiette to that same pot of boiling water. Cook it to 1 to 2 minutes shy of al dente — it will finish in the pan. Before you drain, reserve about a cup and a half of the starchy pasta water.
- Build the garlic baseTurn the pan down to medium and add a quarter cup of the olive oil along with the chopped garlic. Cook gently until the garlic turns lightly golden, 2 to 4 minutes. Don't let it burn — golden, not brown. Stir in the chopped cherry peppers and return the sausage to the pan.
- Bring it togetherAdd the broccoli rabe and toss everything to combine. Pour in about a cup of the reserved pasta water and let it cook a minute so the flavors marry. Add the drained orecchiette and toss over the heat for a minute or two, letting the pasta drink up the sauce.
- Finish and serveOff the heat, taste for salt and pepper. Add the parsley, the grated pecorino, and the last quarter cup of olive oil, then toss once more. If it looks dry, loosen it with a splash more pasta water until it's glossy. Serve with extra cheese and cherry peppers on the side.