Orecchiette with Broccoli Rabe and Sausage

Ingredients

• 12 oz dry orecchiette
• 1 large bunch (about 1 lb) broccoli rabe, tough bottom stems trimmed
• 12 oz hot Italian sausage, casings removed
• 3 tbsp olive oil, divided
• 5 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup low-sodium chicken broth
• 1/2 cup grated parmesan or pecorino, plus more for serving
• 1 tbsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a rolling boil and season it generously with salt so it tastes like the sea; this same pot will blanch the broccoli rabe and cook the pasta.
2. Cut the broccoli rabe crosswise into roughly 2-inch pieces, keeping the leaves, stems, and florets together.
3. Add the broccoli rabe to the boiling water and blanch for 2 minutes, until it turns bright green and slightly tender, then scoop it out with a slotted spoon or spider strainer into a bowl of ice water to stop the cooking; keep the pot of water boiling for the pasta.
4. Once cooled, drain the broccoli rabe well and set aside; blanching first tames its natural bitterness before it goes into the skillet.
5. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat, add the sausage in small clumps, and cook for 6 to 7 minutes, breaking it apart only slightly, until browned and cooked through; transfer to a plate.
6. Add the pasta to the boiling water and cook according to the package time minus 1 minute, until al dente with a slight firm bite at the center.
7. While the pasta cooks, add the remaining 2 tablespoons olive oil to the same skillet over medium heat, then add the garlic and red pepper flakes and cook for 45 seconds until fragrant but not browned.
8. Add the blanched broccoli rabe and chicken broth to the skillet, and cook for 3 to 4 minutes, stirring occasionally, until the broccoli rabe is tender and the liquid has reduced slightly.
9. Return the sausage to the skillet and stir to combine, letting everything warm through together for 1 to 2 minutes.
10. Reserve 1 cup of pasta water, then drain the orecchiette and add it directly to the skillet along with about 1/2 cup of the reserved pasta water.
11. Toss over medium-low heat for 1 to 2 minutes until the pasta absorbs some of the broth and everything is evenly distributed, adding more pasta water if it looks dry.
12. Remove from heat, stir in the grated parmesan or pecorino, taste and adjust salt and pepper, and serve immediately with extra cheese on top.

Tips

Why You'll Love This

• A classic Southern Italian flavor pairing
• Balances spicy sausage with savory bitter greens
• Hearty enough to be a satisfying one-bowl meal

Nutrition

Nutrition values are estimated per serving based on the ingredients used.