Savoring Italy: Orecchiette with Sausage and Broccoli Rabe

When it comes to Italian cuisine, few things capture the essence of comfort food quite like a plate of orecchiette with sausage and broccoli rabe. This dish is a perfect blend of flavors, textures, and history that takes you straight to the heart of Italy, more precisely to the southern region of Puglia. 

It is one of our favorite meals to make on regular rotation for dinner simply because it is easy and so flavorful and comforting. Hit the “jump to recipe” button if you’re ready to get started, or scroll through our post below for some cooking tips and tricks.

What Is Orecchiette Pasta?

Before we dive into the recipe, let’s take a moment to appreciate the star of our dish: orecchiette pasta. These little round discs with a concave center are pasta perfection. Their name, “orecchiette,” translates to “little ears” in Italian, which aptly describes their shape. They are traditionally made from a simple mixture of semolina flour and water, but this simplicity is where their magic lies.

The quaint town of Bari in Puglia is particularly famous for its handmade orecchiette. Local women, known as “pasta ladies,” can be seen skillfully shaping these little pasta ears on the streets of Bari, and they’ve been doing it for generations. The process is a labor of love, and the result is pasta with a texture that holds onto sauces like a hug.

How Do You Pronounce Orecchiette?

It’s such a fun pasta shape to say. The way orecchiette is pronounced is “orek-y-et-tay” (or as wiki says, orekˈkjɛtte.) Pasta names in Italian typically describe the shape. And this one is no different. Orecchia means “ear” and -etta means “small.” So, like small little cute ears. I really love cooking this pasta shape since it is small and bite-sized and the indented shape holds on to sauce well.

A Tale of Flavors and Textures: Orecchiette with Sausage and Broccoli

Now, let’s talk about why orecchiette with sausage and broccoli rabe is such a beloved Italian classic. This dish combines ingredients that are emblematic of the Italian kitchen: the savory richness of sausage, the earthy bite of broccoli rave, and, of course, the delightful pasta itself.

In Puglia, they typically make orecchiette with turnip greens. But broccoli rabe (or even small broccoli florets) are great as well!

Here are the recipe ingredients to get you started:

INGREDIENTS

16 oz (typically one pound box) orecchiette pasta
3-4 Italian sausages (spicy or mild, your choice)
1 head of broccoli rabe, cut into smaller florets
1 cup cherry tomatoes, cut in half
1-2 shallots, diced
3 cloves of garlic, minced
1/4 cup extra virgin olive oil
1/2 cup chicken or vegetable broth
Red pepper flakes (to taste)
Salt and black pepper (to taste)
Grated Parmigiano Reggiano cheese (for garnish)

Making Orecchiette with Sausage and Broccoli Rabe

Start by boiling a large pot of salted water and cook the orecchiette according to the package instructions until al dente. Drain and set aside.

Cooking The Sausage + Broccoli Rabe

In a large skillet, heat the olive oil over medium heat. You can either remove the casings from the sausages and crumble the meat into the skillet, or slice them into half inch pieces. Cook the sausage until it’s browned and cooked through, breaking it into small pieces as it cooks.

Add minced garlic to the skillet and cook for a minute or two until fragrant. If you like a bit of heat, sprinkle in some red pepper flakes at this stage.

Next, add the broccoli rabe florets and broth. Cover the skillet and let the broccoli rabe steam for about 5 minutes or until it’s tender but still vibrant.

Putting It All Together

Toss in the cooked orecchiette and stir everything together. Let the flavors meld for a few minutes, allowing some of the broth to reduce, and adding a drizzle of olive oil. Season with salt and black pepper to taste.

Once it’s all well combined, serve your orecchiette with sausage and broccoli rabe hot, garnished with a generous sprinkle of Parmigiano Reggiano cheese.

Savoring Every Bite

Now, let’s talk about the experience of savoring this dish. With your fork, you can pick up an orecchiette, which cradles just the right amount of sausage, broccoli, and cheese. The pasta’s unique shape ensures that each bite is a delightful combination of flavors and textures.

The sausage adds a depth of savory goodness, while the broccoli rabe brings a fresh and slightly bitter note that balances the dish beautifully. The garlic and red pepper flakes give it a gentle kick, and the Parmigiano Reggiano cheese, with its salty richness, ties everything together. It’s a symphony of tastes that will transport your taste buds straight to Italy.

The Beauty of Simplicity

One of the things that make orecchiette with sausage and broccoli rabe so endearing is its simplicity. It’s a meal that doesn’t require fancy ingredients or complicated techniques. This is the heart of Italian cooking – taking a few quality ingredients and letting them shine. It’s the kind of dish that embodies the Italian philosophy that food is meant to be enjoyed with friends and family, bringing people together around the table.

Pairing and Variations

This dish is delightful on its own, but it also plays well with other Italian classics. A simple side salad with fresh greens, tomatoes, and a balsamic vinaigrette can be a refreshing accompaniment. If you want to go all out, pair it with a glass of Chianti or Pinot Grigio for the complete Italian dining experience.

There are many variations of orecchiette with sausage and broccoli. Some like to add sundried tomatoes, others throw in a handful of toasted pine nuts, and a few enjoy a dash of lemon zest to brighten the flavors. Feel free to experiment and make it your own!

Bringing Italy to Your Table

In a world that often seems to be moving too fast, there’s something incredibly comforting about cooking and savoring a dish that’s steeped in tradition. Orecchiette with Sausage and Broccoli is more than just a meal; it’s a connection to a place, a people, and a way of life.

So, when you find yourself craving a taste of Italy or simply want a comforting, satisfying meal, consider whipping up a pot of Orecchiette with Sausage and Broccoli. With each bite, you’ll be transported to the sunny streets of Bari, where pasta ladies expertly shape these little pasta ears, and where food is meant to be savored and shared. 

Continue to Content

Orecchiette with Sausage and Broccoli Rabe

Yield: 6

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Ingredients

• 16 oz orecchiette pasta (typically one box)
• 3 Italian sausages (spicy or mild, your choice)
• 1 head of broccoli rabe, cut into smaller florets
• 1 cup cherry tomatoes, cut in half
• 1-2 shallots, diced
• 3 cloves of garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken or vegetable broth
• Red pepper flakes (to taste)
• Salt and black pepper (to taste)
• 1/4 cup grated Parmigiano Reggiano cheese (for garnish)

Instructions

Start by boiling a large pot of salted water and cook the orecchiette according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Remove the casings from the sausages and crumble the meat into the skillet. Cook the sausage until it's browned and cooked through, breaking it into small pieces as it cooks.

Next, add the sliced cherry tomatoes and cook for approximately 2-3 minutes until they're soft.

Add minced garlic to the skillet and cook for a minute or two until fragrant. If you like a bit of heat, sprinkle in some red pepper flakes at this stage.

Next, add the broccoli rabe florets and broth. Cover the skillet and let the broccoli rabe steam for about 5 minutes or until it's tender but still vibrant.

Toss in the cooked orecchiette and stir everything together. Let the flavors meld for a few minutes, allowing some of the broth to reduce, and adding a drizzle of olive oil.

Season with salt and black pepper to taste.

Notes

You can subsitute small broccoli floretts for broccoli rabe for a less bitter taste.

For cheese, you can also use grated Pecorino Romano in place of Parmigiano Reggiano.

The fresh cherry tomatoes can be ommited, or substituted for sun-dried tomatoes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 36mgSodium: 602mgCarbohydrates: 35gFiber: 5gSugar: 4gProtein: 18g

Nutrition information provided is only an estimate.

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