Orecchiette with Broccoli Rabe and Italian Sausage

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 529.6
  • Total Fat: 18.4 g
  • Cholesterol: 21.2 mg
  • Sodium: 726.6 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.1 g

View full nutritional breakdown of Orecchiette with Broccoli Rabe and Italian Sausage calories by ingredient
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Number of Servings: 6


    1 lb broccoli rabe, stems trimmed
    1 lb dry oreecchiette
    2 tbsp extra-virgin olive oil
    2 Sweet Italian Sausages, cut on the bias into 1/2-inch slices
    4 garlic cloves, minced
    1/2 tsp crushed red-pepper flakes
    kosher salt and freshly ground black pepper
    Freshly grated parmesan reggiano


1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the broccoli rabe to the pot and cook for 4 minutes, or until the spears are slightly tender and bright green. Don't overcook. Use tongs to transfer the rabe to the bowl of ice water. When chilled all the way through, remove the rabe from the water bath and chop into 1-inch chunks. Set aside.

2. Return the pot of salted water to a boil. Add the orecchiette and stir. Cook for 5-8 minutes, or until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. Coat a large skillet with the oil and place over medium-high heat. When the oil is hot, add the sausage. Cook and stir for 5-7 minutes, or until the sausage is browned and cooked through. Using a slotted spoon, transfer the sausage to a bowl and set aside.

4. Add the garlic and red-pepper flakes to the pan, stirring for 30 seconds or until the garlic is fragrant. Add the reserved broccoli rabe, season with salt and pepper, and stir for 1 minute

5. Add the sausage back to the pan, along with the orecchiette. Toss to evenly distribute the ingredients, adding reserved cooking liquid if the pasta seems too dry. Sprinkle with cheese and serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user KIRST110.

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