Orecchiette with Sausage and Broccoli Rabe
Little ear-shaped pasta with browned Italian sausage, garlic, and slightly bitter broccoli rabe.
Serves 4
Prep 15 min
Cook 25 min
Ingredients
- 12 oz orecchiette
- 1 bunch broccoli rabe, trimmed and cut in 2-inch pieces
- 3 tablespoons olive oil
- 1 lb Italian sausage, casings removed
- 5 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan
- 1 tablespoon lemon juice
Steps
Step 1. Boil the orecchiette in salted water. Add the broccoli rabe for the last 3 minutes. Save 1 cup of water, then drain.
Step 2. Cook the sausage in the oil, breaking it up, for 8 minutes until browned and cooked through (160°F) with no pink.
Step 3. Add the garlic and pepper flakes for 1 minute.
Step 4. Add the pasta, broccoli rabe, and 1/2 cup of pasta water and toss for 2 minutes. Add the Parmesan and lemon juice.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.