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Orecchiette with Sausage and Broccoli Rabe

Photo: Annabelle Breakey
Total time 30 mins

Serves 4 (serving size: 1 1/2 cups)


  • 8 ounces orecchiette pasta
  • 8 ounces Italian-style sausages, casings removed
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 3 tablespoons sherry vinegar
  • 1 bunch broccoli rabe, ends trimmed, chopped
  • About 1/4 tsp. kosher salt
  • 1/2 teaspoon pepper
  • Parmesan cheese

Nutrition Information

  • calories 365
  • caloriesfromfat 23 %
  • protein 21 g
  • fat 10 g
  • satfat 2.6 g
  • carbohydrate 48 g
  • fiber 4.7 g
  • sodium 483 mg
  • cholesterol 17 mg

How to Make It

  1. Cook pasta as package directs. Meanwhile, in a large frying pan over medium-high heat, brown sausages in oil, stirring to break up, about 5 minutes. Add shallot and garlic and cook until fragrant, about 1 minute. Pour in vinegar and scrape pan to loosen browned bits. Add broccoli rabe, sprinkle with 1/4 tsp. salt and the pepper, and cook, covered, until bright green and tender-crisp, about 2 minutes.

  2. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot along with sausage mixture. Add a little reserved water if pasta seems dry. Season with salt to taste and serve with parmesan.

  3. Note: Nutritional analysis is per serving.

Cook's Notes

Use hot Italian sausages for a bit of kick, or stick with mild sausages and serve red chile flakes on the side so people can sprinkle on exactly as much as they want.