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Orecchiette-with-Sausage-and-Broccoli-Rabe-Recipe

Orecchiette with Sausage and Broccoli Rabe

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Experience the delightful Orecchiette with Sausage and Broccoli Rabe. This dish stands out with its comforting blend of savory sausage, vibrant broccoli rabe, and aromatic garlic, making it a perfect option for a quick, wholesome dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 pound broccoli rabe
  • Extra virgin olive oil
  • 1 pound (3 to 4 links) italian turkey sausage, removed from their casing and picked apart into small pieces
  • 1/2 cup dry white wine
  • 3 to 4 garlic cloves, lightly crushed and peeled
  • 1/2 to 1 teaspoon red pepper flakes, or to taste
  • Fine sea salt
  • 1 pound dry orecchiette pasta
  • Freshly grated Pecorino Romano (optional)

Instructions

  1. Thoroughly rinse the broccoli rabe and trim off any tough bottom stems. Coarsely chop the tender stalks, leaves, and florets, then set aside.
  2. Pour 2 tablespoons olive oil into a large skillet over medium heat. Cook the sausage in the pan for 10 to 12 minutes until nicely browned but still tender, stirring often.
  3. Raise the heat to medium-high and pour in half of the white wine to deglaze the pan, scraping up any brown bits. Simmer for 2 to 3 minutes until most of the wine is absorbed, then set the sausage aside in a bowl.
  4. Return the skillet to medium-low heat and add 1/4 cup of olive oil along with the garlic. Cook for 2 to 3 minutes to release its flavor, pressing with a wooden spoon.
  5. Add the broccoli rabe by the handful, covering the pan. Cook until the broccoli wilts, then sprinkle in red pepper flakes and fine salt, cooking gently for 20 to 30 minutes until tender and no longer bright green.
  6. Fill a large pot with water and bring it to a boil, adding a generous pinch of salt when bubbling.
  7. Pour in the remaining white wine into the pan with the broccoli and sausage, letting it simmer shortly before tossing everything together and keeping it warm by covering the pan.
  8. Stir the orecchiette into the boiling water and cook until barely al dente, about a minute less than package instructions. Reserve about 1 cup of the cooking water before draining the pasta.
  9. Transfer the drained pasta to the skillet, turn the heat to medium-low, and add 1/2 cup of reserved pasta water. Toss until the pasta is well-coated in the sauce, adding more water if needed to finish cooking the orecchiette.
  10. Divide the pasta among bowls, topping with Pecorino cheese if desired, and serve.

Last Step:

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Notes

For more flavor, try using spicy Italian sausage instead of turkey sausage.
Adjust the amount of red pepper flakes according to your heat preference.
Pecorino Romano is optional but adds a delicious salty finish.

  • Author: Alejandro
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 820mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 65mg

Find it online: https://www.cookingrecipestasty.com/orecchiette-with-sausage-and-broccoli-rabe/