Best 7 Orecchiette With Broccoli Rabe And Sausage Recipes

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Indulge in a flavorful journey with orecchiette, broccoli rabe, and sausage, a classic Italian dish that blends savory and hearty ingredients. This delightful combination of tender orecchiette pasta, sautéed broccoli rabe, and succulent sausage creates a symphony of flavors in every bite. Discover variations of this delectable dish, including a vegetarian version featuring roasted butternut squash and a spicy rendition with Calabrian chile paste, all designed to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ORECCHIETTE WITH TURKEY SAUSAGE AND BROCCOLI RABE



Orecchiette with Turkey Sausage and Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
  • Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
  • Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
  • Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE



Orecchiette With Broccoli Rabe and Sausage image

This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.

Provided by Epi Curious

Categories     One Dish Meal

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

1 cup chicken stock (or canned broth)
1 lb orecchiette
1/4 cup olive oil
3 garlic cloves, crushed (large)
1 1/2 lbs broccoli rabe, florets and tender stems only
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 lb sweet Italian sausage, cooked & crumbled
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring the chicken stock to a boil.
  • Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
  • Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
  • Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE RECIPE



Orecchiette with Sausage and Broccoli Rabe Recipe image

Provided by Phil Torre

Time 35m

Number Of Ingredients 7

1 pound of sweet Italian sausage
1 bunch of broccoli rabe
1/4 cup extra-virgin olive oil
3 large garlic cloves, sliced thin
salt & pepper to taste
1 pound orecchiette pasta
grated parmagiano-reggiano cheese for serving

Steps:

  • Remove the sausage from the casing and crumble into small pieces.
  • Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
  • Bring a large pot of liberally salted water to a boil.
  • In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
  • Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
  • Drop the broccoli rabe into to the pot of boiling water.
  • At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
  • Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
  • Add the sausage back into the pan and toss to combine. Remove pan from the heat.
  • Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
  • Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
  • Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.

ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE



Orecchiette with Broccoli Rabe & Sausage image

Provided by Ina Garten

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 pound sweet Italian pork sausages
1/2 pound hot Italian pork sausages
1/3 cup good olive oil
6 large garlic cloves, thinly sliced
2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano
1/2 cup dry red wine
1/4 cup tomato paste
Kosher salt and freshly ground black pepper
1 pound dried orecchiette pasta
2 bunches broccoli rabe (2 to 2 1/2 pounds total)
1 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
  • Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
  • Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

ORECCHIETTE WITH BROCCOLI RABE, CLAMS AND SWEET ITALIAN SAUSAGE



Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Steps:

  • 1. Set a large pot of salted water over high heat and bring to a boil.
  • 2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
  • 3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
  • 4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

BROCCOLI RABE AND SAUSAGE WITH ORECCHIETTE



Broccoli Rabe and Sausage With Orecchiette image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 bunch broccoli rabe
1/2 pound Italian sweet sausage
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 pound orecchiette pasta Freshly grated Italian pecorino romano

Steps:

  • Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
  • Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
  • Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
  • Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 25 grams, Sodium 2083 milligrams, Sugar 2 grams, TransFat 0 grams

ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE



Orecchiette with Spicy Sausage and Broccoli Rabe image

Categories     Sauce     Picnic     Buffet     Sausage     Broccoli     Broccoli Rabe     Boil

Yield 4 main-course servings

Number Of Ingredients 9

Salt
2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette pasta or other small shaped pasta, such as farfalle or penne
3 tablespoons olive oil
1 pound spicy pork sausage, casings removed
3 garlic cloves, minced
Pinch of dried crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.

Tips:

  • Use fresh, high-quality ingredients for the best flavor. Look for broccoli rabe with deep green leaves and firm stems, and Italian sausage that is fresh and not too greasy.
  • Don't overcook the broccoli rabe. It should be cooked until it is tender but still has a slight crunch. Overcooked broccoli rabe will be mushy and bitter.
  • Use a good quality olive oil. Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma.
  • Season the dish to taste. Add more salt, pepper, or red pepper flakes to taste, if desired.
  • Serve immediately. Orecchiette with broccoli rabe and sausage is best served hot, so don't let it sit around for too long before eating.

Conclusion:

Orecchiette with broccoli rabe and sausage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you are looking for a new pasta recipe to try, give this one a try. You won't be disappointed.

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