Description
A classic Italian pasta dish featuring tender orecchiette paired with flavorful Italian sausage and nutritious broccoli rabe. This quick and easy recipe combines sautéing and simmering techniques to create a hearty, well-balanced meal that’s perfect for a weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces orecchiette pasta
Sauce and Vegetables
- 1 tablespoon extra virgin olive oil
- 1 pound Italian sausage (sweet or hot, casings removed)
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper (optional)
- 1 bunch broccoli rabe, trimmed and cut into smaller pieces (about 4 cups)
- 1/2 cup vegetable broth
- 1/2 cup freshly grated Pecorino Romano cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Once the water is boiling, add the orecchiette and cook until just tender, following the package directions. Before draining, save 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Brown the Sausage: In a large frying pan, warm the olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and sauté until it’s nicely browned and fully cooked, approximately 5 to 7 minutes.
- Sauté Garlic and Red Pepper: Add the finely chopped garlic and crushed red pepper (if using) into the pan with the sausage. Cook for another 1 to 2 minutes until the garlic becomes fragrant, stirring frequently to prevent burning.
- Cook Broccoli Rabe: Add the broccoli rabe to the skillet, then pour in the vegetable broth. Cover the pan and allow it to simmer for about 5 minutes until the broccoli rabe is tender but still vibrant green.
- Combine Pasta and Sauce: Toss the cooked orecchiette into the skillet with the sausage and broccoli rabe mixture. Mix everything thoroughly. If the mixture seems dry, add a splash of the reserved pasta cooking water to loosen the sauce. Stir in the freshly grated Pecorino Romano cheese and season with salt and freshly ground black pepper to your taste.
- Serve: Plate the pasta immediately and garnish with chopped fresh basil or parsley if desired. Serve hot for best flavor.
Notes
- For a spicier dish, use hot Italian sausage and include the crushed red pepper.
- Ensure not to overcook the broccoli rabe; it should remain bright green and slightly crisp.
- You can substitute vegetable broth with chicken broth for richer flavor.
- Reserve pasta water is essential to adjust consistency and help the sauce cling to the pasta.
- Use freshly grated Pecorino Romano cheese for optimal taste and texture.
