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Orecchiette with Spicy Turkey Sausage and Broccoli Rabe

Yield 6 servings (serving size: 1 1/2 cups)
Prep: 21 minutes; Cook: 17 minutesBoiling the broccoli rabe with the pasta tones down the bitter flavor of this dark green, leafy vegetable. Hot sausage and crushed red pepper add a kick of heat that can be tempered by using sweet turkey Italian sausage and less red pepper.


  • 3/4 pound broccoli rabe (rapini)
  • 2 quarts water
  • 1 3/4 cups (6 ounces) uncooked orecchiette (
  • 1/2 pound hot turkey Italian sausage
  • Cooking spray
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 pint grape tomatoes, halved
  • 2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 210
  • fat 5.1 g
  • satfat 1.7 g
  • protein 13.5 g
  • carbohydrate 28.2 g
  • fiber 1.5 g
  • cholesterol 24 mg
  • iron 2.4 mg
  • sodium 386 mg
  • calcium 60 mg

How to Make It

  1. Thinly slice green leaves of broccoli rabe, and cut stems into 2-inch pieces.

  2. Bring 2 quarts water to a boil in a Dutch oven. Add pasta; cook 6 minutes. Add broccoli rabe leaves and stems; cook 5 minutes or until tender.

  3. While pasta and broccoli rabe cook, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until tender. Add sausage; cook 7 minutes or until browned, stirring to crumble. Add broth and next 3 ingredients; bring to a boil. Drain pasta and broccoli rabe; stir hot cooked pasta, broccoli rabe, and tomatoes into sausage mixture; cook 1 minute or until thoroughly heated. Sprinkle with cheese; toss well.

  4. Orecchiette (oh-ray-kee-EHT-tay), a pasta originally from the Puglia region, is named for its resemblance to "little ears."

Oxmoor House Healthy Eating Collection