Orecchiette with Broccoli Rabe and Sausage recipe

This recipe, folks, is a game-changer. I stumbled upon Orecchiette with Broccoli Rabe and Sausage quite by accident, searching for something beyond my usual pasta night rotation. Let me tell you, it’s now firmly in the weekly lineup. The first time I made it, the aroma alone was enough to draw everyone into the kitchen, noses twitching with anticipation. My notoriously picky teenager, who usually approaches green vegetables with suspicion, devoured a heaping plateful. My partner, a self-proclaimed pasta connoisseur, declared it “restaurant-quality” (high praise indeed!). What I love most is how simple it is to prepare, yet the combination of slightly bitter broccoli rabe, savory sausage, and perfectly cupped orecchiette pasta is just divine. It’s rustic, comforting, and bursting with Italian flavors. If you’re looking for a dish that’s both impressive and easy enough for a weeknight meal, look no further. This Orecchiette with Broccoli Rabe and Sausage is guaranteed to become a new family favorite in your home too.

Ingredients: The Heart of Italian Flavor

To create this authentic and flavorful Orecchiette with Broccoli Rabe and Sausage, you’ll need these key ingredients. We’ve focused on quality and freshness to ensure the best possible taste.

• 1 pound Orecchiette Pasta: The “little ears” shape is crucial for this dish! Orecchiette perfectly cradles the sauce and broccoli rabe, ensuring every bite is flavorful. Look for good quality bronze-die pasta for a better texture.
• 1.5 pounds Broccoli Rabe (Rapini): This slightly bitter green is the star of the show. Choose bunches with vibrant green leaves and firm stalks. Don’t be intimidated by the bitterness – we’ll tame it!
• 1 pound Italian Sausage (Sweet or Hot): Italian sausage provides richness and depth of flavor. You can use sweet, hot, or a combination depending on your preference. Look for good quality sausage, preferably from your local butcher.
• 4-6 cloves Garlic: Garlic is essential in Italian cooking and adds a pungent aroma and savory base to the dish. Fresh garlic is always best.
• ½ cup Extra Virgin Olive Oil: Good quality olive oil is crucial for flavor and richness. Use extra virgin for the best taste.
• ½ cup Dry White Wine: White wine adds acidity and complexity to the sauce. A dry white wine like Pinot Grigio or Sauvignon Blanc works well.
• ½ cup Chicken Broth (Low Sodium): Chicken broth adds moisture and flavor to the sauce. Low sodium allows you to control the saltiness.
• ½ cup Grated Pecorino Romano Cheese (or Parmesan): Pecorino Romano is a salty, sharp sheep’s milk cheese that perfectly complements the broccoli rabe and sausage. Parmesan is a good substitute if you can’t find Pecorino Romano.
• Red Pepper Flakes (Optional): For a touch of heat, add a pinch of red pepper flakes. Adjust the amount to your spice preference.
• Salt and Freshly Ground Black Pepper: Essential for seasoning and enhancing the flavors. Use kosher salt for better control.

Instructions: Step-by-Step to Pasta Perfection

Follow these detailed instructions to create a delicious and authentic Orecchiette with Broccoli Rabe and Sausage. Don’t be intimidated; each step is simple and contributes to the final flavorful dish.

Step 1: Prepare the Broccoli Rabe

1. Wash and Trim: Thoroughly wash the broccoli rabe under cold running water. Trim off the tough ends of the stalks.
2. Chop: Roughly chop the broccoli rabe into 1-2 inch pieces. Don’t worry about being too precise, as it will wilt down during cooking.
3. Blanch (Optional but Recommended): Blanching helps to reduce the bitterness of the broccoli rabe and ensures it cooks evenly. Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and cook for 2-3 minutes, until bright green and slightly tender-crisp.
4. Ice Bath (If Blanching): Immediately transfer the blanched broccoli rabe to an ice bath (a bowl of ice water) to stop the cooking process and preserve the color. Drain well after a few minutes. This step is crucial for maintaining a vibrant green color.
5. Drain Well: Whether you blanched the broccoli rabe or not, ensure it is thoroughly drained before proceeding. Excess water will dilute the sauce.

Step 2: Cook the Sausage

1. Remove Sausage from Casing (if necessary): If using link sausage, remove it from the casings. If using bulk sausage, skip this step.
2. Brown the Sausage: In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. This step builds a flavorful base for the sauce.
3. Remove Sausage and Set Aside: Once the sausage is cooked, remove it from the skillet using a slotted spoon and set aside in a bowl. Leave the rendered sausage fat in the skillet – this is flavor gold!

Step 3: Sauté Garlic and Broccoli Rabe

1. Add Garlic: Reduce the heat to medium and add the remaining olive oil to the skillet. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.
2. Add Broccoli Rabe: Add the drained broccoli rabe to the skillet and sauté for 5-7 minutes, stirring occasionally, until it wilts down and becomes tender. The garlic and sausage fat will infuse the broccoli rabe with delicious flavor.

Step 4: Deglaze and Simmer

1. Deglaze with White Wine: Pour in the dry white wine and increase the heat to medium-high. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits (fond) – this adds depth of flavor to the sauce. Let the wine reduce slightly for a minute or two.
2. Add Chicken Broth: Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, allowing the flavors to meld together. The simmering process is key to developing a rich and flavorful sauce.

Step 5: Cook the Orecchiette Pasta

1. Boil Water: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Use plenty of water to prevent the pasta from sticking.
2. Cook Pasta: Add the orecchiette pasta to the boiling water and cook according to package directions until al dente. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. Reserve about 1 cup of pasta water before draining.

Step 6: Combine and Finish

1. Add Sausage Back: Add the cooked sausage back to the skillet with the broccoli rabe sauce. Stir to combine and heat through.
2. Add Pasta to Sauce: Drain the cooked orecchiette pasta and add it directly to the skillet with the sauce.
3. Toss to Coat: Toss the pasta, sauce, and sausage together until the pasta is evenly coated.
4. Add Pasta Water (if needed): If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. Pasta water is starchy and helps to create a creamy and emulsified sauce.
5. Stir in Cheese: Stir in ½ cup of grated Pecorino Romano cheese (or Parmesan) and toss until melted and incorporated.
6. Season to Taste: Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Step 7: Serve and Enjoy!

1. Serve Immediately: Serve the Orecchiette with Broccoli Rabe and Sausage immediately while it’s hot and flavorful.
2. Garnish (Optional): Garnish with extra grated Pecorino Romano cheese and a drizzle of olive oil, if desired.

Nutrition Facts: A Balanced and Delicious Meal

This Orecchiette with Broccoli Rabe and Sausage is not only delicious but also offers a good balance of nutrients. Please note that these are approximate values and may vary based on specific ingredients and portion sizes.

• Servings: Approximately 6 servings
• Calories per serving: Approximately 550-650 calories (This is an estimate and can vary based on sausage type, olive oil quantity, and cheese used.)

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 30-35g
• Fat: 30-40g (Varies depending on sausage and olive oil)
• Saturated Fat: 10-15g (Varies depending on sausage and cheese)
• Cholesterol: 80-100mg
• Sodium: 600-800mg (Varies depending on sausage, broth, and salt added)
• Carbohydrates: 50-60g
• Fiber: 5-7g
• Sugar: 3-5g

Important Note: This recipe contains broccoli rabe, which is a good source of Vitamins A, C, and K, as well as fiber and antioxidants. The sausage provides protein and iron. However, it’s important to be mindful of the fat and sodium content, especially if using a fattier sausage or adding extra salt. Enjoy in moderation as part of a balanced diet.

Preparation Time: Quick and Efficient Cooking

This recipe is surprisingly quick to prepare, making it perfect for weeknight dinners or when you want a flavorful meal without spending hours in the kitchen.

• Prep Time: 20-25 minutes (Includes washing and chopping broccoli rabe, mincing garlic, and preparing other ingredients)
• Cook Time: 30-35 minutes (Includes cooking sausage, sautéing broccoli rabe, simmering sauce, and cooking pasta)
• Total Time: Approximately 50-60 minutes

This timeframe is an estimate. Experienced cooks may be able to prepare it slightly faster, while beginners may take a bit longer. The key is to read through the recipe and have all your ingredients prepped before you start cooking.

How to Serve Orecchiette with Broccoli Rabe and Sausage: Elevating Your Italian Dinner

Orecchiette with Broccoli Rabe and Sausage is a complete and satisfying meal on its own, but here are some ideas to enhance your dining experience and create a truly memorable Italian feast:

• As a Main Course:
  • Simply as is: Serve generous portions of the pasta in bowls or on plates. This dish is flavorful and satisfying enough to stand alone.
  • With Crusty Bread: Always serve with a side of crusty Italian bread for soaking up the delicious sauce. Garlic bread would be an excellent complement.
  • Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Consider a salad with arugula, tomatoes, and a lemon vinaigrette.
• As Part of a Multi-Course Italian Meal:
  • Antipasto: Start with a classic Italian antipasto platter featuring cured meats, cheeses, olives, roasted peppers, and artichoke hearts.
  • Secondo (Main Course): If serving as part of a larger meal, this pasta could be considered the “primo” (first course), followed by a lighter “secondo” such as grilled chicken or fish with roasted vegetables.
  • Dolce (Dessert): Finish with a traditional Italian dessert like Tiramisu, Panna Cotta, or Biscotti with Vin Santo.
• Wine Pairing Suggestions:
  • Italian White Wine: A crisp, dry Italian white wine like Pinot Grigio or Vermentino pairs beautifully with the flavors of broccoli rabe and sausage.
  • Light-bodied Red Wine: A light-bodied Italian red wine like Chianti Classico or Barbera can also complement the dish, especially if using hot Italian sausage.
  • Rosé Wine: A dry rosé wine from Provence or Italy would also be a lovely and versatile pairing.
• For a Crowd:
  • Double or Triple the Recipe: This recipe easily scales up to feed a larger group.
  • Buffet Style: Serve the pasta buffet-style, allowing guests to serve themselves. Keep the pasta warm in a chafing dish if needed.
  • Potluck Dish: Orecchiette with Broccoli Rabe and Sausage travels well and makes a great dish to bring to potlucks or gatherings.
• Seasonal Variations:
  • Spring: Incorporate spring vegetables like peas or asparagus for added freshness.
  • Summer: Add a squeeze of fresh lemon juice and some chopped fresh basil or parsley for a brighter flavor.
  • Fall/Winter: Use butternut squash or roasted red peppers for a heartier and more autumnal twist.

Additional Tips for Orecchiette with Broccoli Rabe and Sausage Perfection

Elevate your Orecchiette with Broccoli Rabe and Sausage from good to extraordinary with these helpful tips:

• Tip 1: Taming the Bitterness of Broccoli Rabe: Broccoli rabe is known for its slightly bitter flavor, which is part of its charm, but can be too intense for some. Blanching the broccoli rabe as recommended in the instructions is a key step to reduce bitterness. You can also soak the chopped broccoli rabe in cold water for 30 minutes before cooking. Some people also recommend adding a pinch of sugar during cooking to further balance the bitterness. Experiment to find your preferred level of bitterness.
• Tip 2: Choosing the Right Sausage: The type of Italian sausage you use significantly impacts the flavor profile of the dish. Sweet Italian sausage provides a savory and slightly sweet flavor, while hot Italian sausage adds a spicy kick. You can also use a combination of sweet and hot for a balanced flavor. For a leaner option, consider using chicken or turkey Italian sausage, though pork sausage is more traditional. Ensure you are using good quality sausage for the best flavor.
• Tip 3: Don’t Overcook the Pasta: Al dente pasta is essential for a satisfying texture. Overcooked pasta will become mushy and lose its shape. Cook the orecchiette according to package directions and test for doneness a minute or two before the recommended time. Remember that the pasta will continue to cook slightly when added to the hot sauce. Reserve pasta water before draining – it’s liquid gold for creating a perfect sauce consistency.
• Tip 4: Fresh Garlic is Key: Freshly minced garlic is crucial for the best flavor in this recipe. Avoid using pre-minced garlic in jars, as it lacks the pungent aroma and fresh taste of freshly minced cloves. Sauté the garlic gently in olive oil until fragrant but not browned to prevent bitterness.
• Tip 5: Cheese Makes it Better (But Don’t Overdo It): Pecorino Romano cheese is the traditional cheese pairing for this dish, offering a salty and sharp flavor that complements the broccoli rabe and sausage. Parmesan cheese is a good substitute if needed. Grate the cheese fresh just before adding it to the dish for the best flavor and melting quality. While cheese is delicious, don’t overdo it – you want to enhance the flavors of the other ingredients, not overpower them.

FAQ: Your Questions Answered about Orecchiette with Broccoli Rabe and Sausage

Got questions about making Orecchiette with Broccoli Rabe and Sausage? We’ve got answers to common queries to help you achieve pasta perfection.

Q1: Can I make this recipe vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the Italian sausage with vegetarian Italian sausage crumbles or plant-based sausage. Alternatively, you can omit the sausage altogether and add other vegetables like cannellini beans or roasted mushrooms for added protein and texture. Ensure you use vegetable broth instead of chicken broth.

Q2: Can I use frozen broccoli rabe?

A: While fresh broccoli rabe is ideal for the best flavor and texture, you can use frozen broccoli rabe in a pinch. Thaw the frozen broccoli rabe completely and squeeze out excess water before using. Keep in mind that frozen broccoli rabe may have a slightly softer texture than fresh.

Q3: Can I make this recipe ahead of time?

A: While Orecchiette with Broccoli Rabe and Sausage is best enjoyed fresh, you can prepare components ahead of time to save time on the day of serving. You can cook the sausage and broccoli rabe sauce a day in advance and store it in the refrigerator. Cook the pasta just before serving and then combine everything together. Reheating the entire dish might make the pasta slightly softer.

Q4: How do I store leftovers and reheat them?

A: Store leftover Orecchiette with Broccoli Rabe and Sausage in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in intervals, stirring occasionally, or reheat it in a skillet over medium heat with a splash of water or broth to prevent it from drying out.

Q5: Can I add other vegetables to this dish?

A: Absolutely! Feel free to customize this recipe with other vegetables you enjoy. Good additions include:

• Roasted Red Peppers: Add sweetness and color.
• Sun-dried Tomatoes: Add a chewy texture and intense tomato flavor.
• Artichoke Hearts: Add a briny and slightly tangy flavor.
• Cannellini Beans: Add protein and creaminess.
• Mushrooms: Add earthiness and umami flavor.

Just sauté or roast any additional vegetables and add them to the sauce along with the broccoli rabe. Get creative and make it your own!

Enjoy making and savoring this delicious and authentic Orecchiette with Broccoli Rabe and Sausage! Buon Appetito

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