Orecchiette with Sausage and Broccoli Rabe

Photo: Annabelle Breakey

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 23%
  • Protein: 21g
  • Fat: 10g
  • Saturated fat: 2.6g
  • Carbohydrate: 48g
  • Fiber: 4.7g
  • Sodium: 483mg
  • Cholesterol: 17mg


  • 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


  1. 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. 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.

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.

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