Orecchiette with Broccoli Rabe and Italian Sausage
Why this recipe works
- Deep savoury flavour: Browning the sausage first gives the dish a rich base before the garlic, chilli and greens are added.
- Bitter greens balance richness: Broccoli rabe cuts through the fattiness of the sausage and olive oil, keeping the pasta lively rather than heavy.
- Starchy pasta water brings it together: Tossing the pasta with reserved cooking water helps the oil and sausage juices form a light sauce that coats the orecchiette.
Get the most out of this recipe
Ingredient notes
- Broccoli rabe: Look for firm stems and fresh-looking leaves. If the bunch tastes especially bitter, blanching it a little longer will soften the edge.
- Italian sausage: Use a well-seasoned pork sausage, as it supplies much of the dish’s savoury depth. Mild or hot sausage can both work, depending on your preferred heat.
- Orecchiette shape: The cupped pasta catches small pieces of sausage and chopped greens, which is why it suits this style of sauce particularly well.
Adjust the heat
- For gentler heat: Start with fewer chilli flakes and add more only after tossing the pasta, when the flavour is easier to judge.
- For more warmth: Use hot Italian sausage or add extra chilli flakes with the garlic so the heat infuses the oil.
Common mistakes
- Do not burn the garlic: Garlic only needs a short time in the pan. If it darkens too much, it can make the whole dish taste harsh.
- Do not drain all the pasta water: The reserved starchy water is what loosens the pan and helps the sauce cling to the pasta.
- Keep the pasta al dente: The orecchiette finishes briefly in the pan, so draining it while it still has bite prevents a soft final texture.
Make-ahead tips
- Prep the greens in advance: Trim and chop the broccoli rabe ahead of cooking, then keep it chilled until needed.
- Reheat gently: Warm leftovers in a frying pan over medium-low heat with a splash of water, tossing until piping hot and loosened.
- Best texture when freshly tossed: The pasta is at its best just after emulsifying with the cooking water and olive oil, while the sauce is still glossy.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 1/2 tsp of the fine sea salt. Meanwhile, trim any tough ends from the broccoli rabe and roughly chop the stems and leaves. Thinly slice the garlic.
- Heat 2 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Squeeze the Italian pork sausage meat from its skins into the pan and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned and cooked through. Stir in the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant.
- Add the broccoli rabe to the boiling water and cook for 2 minutes to soften. Lift it out with a slotted spoon or tongs and add it straight to the sausage pan. Keep the pot of water at a steady boil.
- Add the orecchiette to the same pot and cook until al dente, about 10 to 12 minutes. Reserve 250 ml of the pasta water, then drain the pasta in a colander. Return the frying pan to medium-low heat while the pasta drains.
- Add the drained pasta to the pan with the sausage and broccoli rabe. Splash in about 150 ml of the reserved pasta water and toss for 1 to 2 minutes until a light sauce coats the pasta; add more pasta water as needed. Season with the remaining 1/2 tsp fine sea salt and the black pepper, then finish with the remaining 3 tbsp extra virgin olive oil for a glossy bowl.
Recipe notes
Tips
- Keep the pasta water: the starch helps the olive oil and sausage juices emulsify into a light sauce that clings to the orecchiette.
- If your broccoli rabe is very bitter, blanch it for an extra minute before adding it to the pan.
- For a gentler heat, start with half the chilli flakes and add the rest at the end to taste.
Substitutions
- Replace Broccoli rabe with Broccoli florets for a milder, sweeter flavour.
- Replace Italian pork sausage with Minced pork and add an extra pinch of Chili flakes for similar heat.
- Replace Extra virgin olive oil with Olive oil for cooking, then finish with a smaller drizzle of Extra virgin olive oil if you have it.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat in a frying pan over medium-low heat with a splash of water until piping hot, tossing to loosen the sauce.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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