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Orecchiette With Broccoli Rabe & Sausage

Recipe Date:
October 11, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 bunches of broccoli rabe or about 1 1/2 lbs.
  • 2 tbsps olive oil
  • 4 cloves of garlic, peeled and sliced thin
  • 4 sweet Italian sausages, casings removed
  • Pinch of red pepper flakes (optional)
  • 1/2 cup chicken stock
  • 1/2 cup Pecorino, more for garnish
  • Salt and fresh black pepper to taste
  • 1 lb oreccheitte pasta
  • Salt

Bring a large pot of salted water to boil. Trim the stem end of the broccoli rabe 
and coarsely chop. Blanch the broccoli rabe until barely cooked through, about 
4-5 minutes. Remove the broccoli rabe and transfer to ice water to stop the 
cooking. When cool, drain the broccoli rabe and reserve. 
Bring another large pot of salted water to a boil. Add the orecchiette and cook 
until al dente, usually about 12-14 minutes. Meanwhile, heat a large skillet, 
(preferably non stick and large enough to hold both the sauce and the pasta) 
over medium high heat. Add the olive oil and the garlic and cook until the 
garlic starts to turn a little brown, about 30 seconds. Add the sausage 
immediately, breaking it up with a wooden spoon or spatula. Brown the 
sausage and cook through, about 5-6 minutes. Add the reserved broccoli rabe 
to the pan along with the red pepper flake and chicken stock. Heat through 
and reserve over low heat. 
When the pasta is cooked, drain and add the pasta to the sauce. Toss to coat 
evenly. Turn off the heat, add the Pecorino and toss again. Taste for salt and 
pepper and serve immediately. Add more Pecorino if desired. 

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