Cime di Rapa con Orecchiette (Orecchiette with Broccoli Rabe, Garlic and Chilli)

Orecchiette con cime di rapa is one of southern Italy’s most recognisable pasta combinations, especially associated with Puglia, where the small ear-shaped pasta is prized for catching tender greens and savoury dressing. The dish centres on broccoli rabe’s pleasantly bitter edge, softened by simmering and rounded out with olive oil, garlic, chilli and salty pecorino Romano. It is simple, quick and satisfying without feeling heavy: the pasta water brings everything together into a light, glossy coating rather than a separate sauce. Serve it straight from the pan while the cheese is just melted and the greens still taste fresh.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Puglian Italian pasta
Flavor profile Garlicky • Savoury • Mild heat • Lightly bitter greens
Techniques Boiling • Simmering • Sautéing
Spice level Mild
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Efficient pasta-water method: Blanching the cime di rapa in the pasta water softens the greens while keeping their flavour in the cooking liquid.
  • Simple, layered flavour: Garlic and chilli gently infused in olive oil give the greens and pasta a savoury base without needing a heavy sauce.
  • Fast weeknight cooking: The greens, pasta and sauce come together in a short sequence, making the dish practical for a quick dinner.

Get the most out of this recipe

Authenticity notes

  • Puglian roots: Orecchiette with cime di rapa is strongly associated with Puglia, where the pasta’s cupped shape catches the tender greens, oil and cheese.
  • Classic flavour pairing: Bitter greens, garlic, chilli and a salty hard cheese are the defining flavours; the dish should taste savoury and assertive rather than creamy or tomato-based.

Ingredient notes

  • Choosing cime di rapa: Look for firm stems, fresh leaves and tight buds. Trim any tough ends so the greens cook evenly with a tender bite.
  • Season with the cheese in mind: Pecorino Romano is salty and sharp, so taste the pasta after adding it before making any final seasoning adjustments.
  • Using Parmesan instead: Parmesan gives a milder, nuttier finish, but it will soften the dish’s sharper Roman-style saltiness.

Common mistakes

  • Do not brown the garlic: Keep the oil at a low to medium heat so the garlic perfumes the oil without turning bitter.
  • Reserve pasta water before draining: The starchy water is what helps the oil and cheese cling to the orecchiette, so set some aside before the pasta is drained.
  • Keep the pasta al dente: The orecchiette cooks briefly again in the pan, so draining it while still firm prevents a soft, heavy finish.

Adjust the heat

  • For less heat: Reduce the chilli flakes or replace them with smoked paprika for warmth without much spice.
  • For more heat: Add extra chilli flakes to the oil, keeping the heat gentle so the chilli infuses rather than scorches.

Equipment you'll need

Colander Large frying pan Large pot Wooden spoon
Ingredients
Instructions
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  1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Trim any tough ends from the broccoli rabe, then cut the stems and leaves into bite-sized pieces. Thinly slice the garlic.
  2. Add the broccoli rabe to the boiling water and simmer for 3 to 4 minutes until bright green and just tender. Lift it out with a slotted spoon into a colander, keeping the water in the pot. Set the greens aside and keep the pot at a steady boil.
  3. Add the orecchiette to the same pot and cook until al dente, about 9 to 11 minutes. Before draining, reserve about 150 ml of the pasta cooking water. Drain the pasta.
  4. Meanwhile, warm the olive oil in a large frying pan over a low to medium heat. Add the garlic and chili flakes and cook for 1 to 2 minutes until the garlic is fragrant but not coloured. Add the broccoli rabe and toss for 2 minutes to coat in the oil.
  5. Add the drained orecchiette to the pan and toss well. Add a splash of the reserved pasta water and cook for 1 to 2 minutes, tossing, until a light sauce clings to the pasta. Season with the remaining fine sea salt and the black pepper.
  6. Take the pan off the heat and add most of the pecorino Romano cheese, tossing until melted and glossy. Loosen with a little more pasta water if needed. Serve straight away with the remaining pecorino on top.

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Recipe notes

Tips

  • Keep the garlic on a low to medium heat so it perfumes the oil without browning, which can turn it bitter.
  • If the broccoli rabe tastes very assertive, simmer it for an extra 1 to 2 minutes before sautéing.
  • For anyone who is pregnant, elderly, or immunocompromised, use a pasteurised hard cheese if you are concerned about food safety.

Substitutions

  • Replace Pecorino Romano cheese with Parmesan for a slightly milder, nuttier finish.
  • Replace Chili flakes with smoked paprika for warmth without much heat.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, then refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot, tossing to refresh the sauce.

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Cime di Rapa con Orecchiette (Orecchiette with Broccoli Rabe, Garlic and Chilli)
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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (20min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Gluten Milk Wheat
Beginner friendly
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Equipment you'll need

Colander Large frying pan Large pot Wooden spoon
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Black pepper

1 cup ≈ 110.4 g
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Fine sea salt

1 cup ≈ 268.8 g
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Olive oil

1 cup ≈ 240 ml
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