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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

Orecchiette with Sausage and Broccoli Rabe

Sunset OCTOBER 2011

  • Yield: Serves 4 (serving size: 1 1/2 cups)
  • Total:30 Minutes


  • 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. 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.

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.

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

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Orecchiette with Sausage and Broccoli Rabe recipe