Orecchiette with Sausage and Broccoli Rabe is a quick and easy weeknight meal that your family and friends will love! I used Italian sausage that is slightly sweet, with notes of garlic and fennel, a classic combination that pairs perfectly with the broccoli rabe. Tie it all together with a puddle of creamy pecorino sauce, pour yourself a glass of red wine and you’ll feel like you just stepped into an Osteria tucked away in a rustic Italian village…
This recipe is inspired by a classic dish that orginated in Puglia, called orecchiette con le cime di rapa. The authentic recipe comes from what is known as the, “cucina povera,” which translates to “the poor kitchen,” and includes broccoli rabe, olive oil, anchovies, garlic, red pepper flakes and breadcrumbs as a crunchy topping. While the original is perfection, for this recipe, I added sausage, white wine, and pecorino cheese to add dimension and heavy cream to create a silky smooth sauce.
Although broccoli rabe looks a lot like broccoli, it is actually more closely related to a turnip, which I found surprising. It has a flavor similar to bitter greens and is packed with vitamins, minerals calcium, fiber– you name it, it’s got it. So, maybe all of that goodness will cancel out the sausage? I’m not sure about that, but the flavor combination is so delicious, I’m going to go with it. Alright, let’s get started!
To begin, set a large pot of salted water to boil over high heat and cook the pasta per package instructions until al dente.
Next, heat olive oil in a large saute pan over medium heat. Add the sausage, breaking it into small chunks with a potato masher or the back of a wooden spoon. Brown for 5-7 minutes, stirring occasionally. Add the black pepper, garlic, red pepper flakes, and anchovy paste.
Mix well, then, add the white wine, scraping up any brown bits that may have stuck to the bottom of the pan.
Reduce the heat to low and add the broccoli rabe. Allow it to cook down, adding a ladelful of startchy pasta water if the pan gets dry. Continue to cook over medium low heat until the broccoli rabe is soft and wilted.
Then, add the grated Pecorino Romano to a blender with 1/2 cup of the starchy pasta water and 1/2 cup of heavy cream. Blend until it is a smooth and homogenous mixture.
When the pasta has reached al dente, transfer it to the saute pan. I use a large spider to pull the pasta from the pot. If you strain it in a colander, be sure to reserve about 1 cup of pasta water before you drain it.
Pour the cheese mixture over the top of the pasta and continue to cook over low heat, stirring vigorously. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.
Feel free to add as much pasta water as you like to achieve your desired consistency. Serve immediately. Buon Appetito!
Creamy Orecchiette with Sausage and Broccoli Rabe
Ingredients
- 1 lb orecchiette, rigatoni or any other short pasta
- extra virgin olive oil
- 1 lb mild/hot Italian sausage, casings removed
- 2 garlic cloves, crushed
- 1/2 tsp red pepper flakes
- 1/4 – 1/2 tspn black pepper
- 1/2 cup white wine
- 1 bunch broccoli rabe, roughly chopped into 2" pieces
- 1 cup Pecorino Romano, grated or shredded
- 1/2 cup heavy cream
Instructions
- To begin, set a large pot of salted water to boil over high heat and cook the pasta per package instructions until al dente.
- Next, heat olive oil in a large saute pan over medium heat. Add the sausage, breaking it into small chunks with a potato masher or the back of a wooden spoon. Brown for 5-7 minutes, stirring occasionally.
- Add the black pepper, garlic, red pepper flakes, and anchovy paste.
- Mix well and then, add the white wine, scraping up any brown bits that may have stuck to the bottom of the pan.
- Reduce the heat to low and add the broccoli rabe. Allow it to cook down, adding a ladelful of startchy pasta water if the pan gets dry. Continue to cook over medium low heat until the broccoli rabe is soft and wilted.
- Then, add the grated Pecorino Romano to a blender with 1/2 cup of the starchy pasta water and 1/2 cup of heavy cream. Blend until it is a smooth and homogenous mixture.
- When the pasta has reached al dente, transfer it to the saute pan. I use a large spider to pull the pasta from the pot. If you strain it in a colander, be sure to reserve about 1 cup of pasta water before you drain it.
- Pour the cheese mixture over the top of the pasta and continue to cook over low heat, stirring vigorously. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.
- Feel free to add as much pasta water as you like to achieve your desired consistency. Serve immediately. Buon Appetito!