What is broccoli rabe?

Also called rapini, it is a leafy green related to turnips with a pleasantly bitter flavor. It is not the same as broccoli.

Is orecchiette hard to find?

Most well-stocked grocery stores carry it. If not, small shells or cavatelli are good substitutes.

Bowl of orecchiette with broccoli rabe and crumbled Italian sausage

A classic Southern Italian combination of bitter greens, spicy sausage, and ear-shaped pasta

Orecchiette with Broccoli Rabe and Sausage

Name: Orecchiette with Broccoli Rabe and Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb orecchiette; 1 bunch broccoli rabe, trimmed and cut into 2-inch pieces; 1 lb Italian sausage (hot or sweet), casings removed; 4 cloves garlic, sliced; 1/4 tsp red pepper flakes; 3 tbsp extra-virgin olive oil; 1/2 cup grated Pecorino Romano; Kosher salt to taste

30 minEasy

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 servings

Difficulty

Easy

Cost

Moderate

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Orecchiette with Broccoli Rabe and Sausage

A classic Southern Italian combination of bitter greens, spicy sausage, and ear-shaped pasta

An iconic Pugliese pasta pairing ear-shaped orecchiette with bitter broccoli rabe, crumbled Italian sausage, garlic, and a hit of red pepper flakes.

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

Italian Cuisine Main Course Pasta

Sarah Chen

February 15, 2022(Updated April 13, 2026)

This is one of the great regional pasta dishes of Italy — a staple from Puglia that perfectly balances the pleasant bitterness of broccoli rabe against the rich, fennel-scented Italian sausage. The little ear-shaped orecchiette cups catch bits of sausage and tender greens in every scoop.

The magic is in the simplicity: sausage crumbles crisped in olive oil, garlic sliced thin and toasted golden, broccoli rabe blanched and sauteed until tender, all tossed together with the pasta and its starchy cooking water. It is a masterclass in how four or five ingredients can create something extraordinary.

Ingredients

1 lb orecchiette
1 bunch broccoli rabe, trimmed and cut into 2-inch pieces
1 lb Italian sausage (hot or sweet), casings removed
4 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp extra-virgin olive oil
1/2 cup grated Pecorino Romano
Kosher salt to taste

HeatTool

Test Kitchen Pick

Saute Pan

Helpful Tool

Why a wide pan helps here

Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.

A wider pan makes the sauce-and-finish step much easier.

Better for tossing noodles in sauce
More useful than a single-purpose pasta gadget

A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.

Shop saute pan options for this recipe

Instructions

1
Bring a large pot of well-salted water to a boil. Blanch broccoli rabe for 2 minutes, then remove with a slotted spoon to a bowl (keep the water boiling). Cook orecchiette in the same water until al dente. Reserve 1 cup pasta water before draining.
2
Heat olive oil in a large skillet over medium-high heat. Add sausage and break into small crumbles. Cook until browned and crispy, about 6 minutes.
3
Add sliced garlic and red pepper flakes. Cook 1 minute until garlic is golden.
4
Add blanched broccoli rabe and toss to coat in the sausage fat. Cook 2 minutes.
5
Add drained orecchiette and 1/2 cup pasta water. Toss vigorously over medium heat for 1-2 minutes until a light sauce forms.
6
Remove from heat, add Pecorino Romano, and toss. Add more pasta water if needed. Serve with extra cheese.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper

Substitutions

OrecchietteCavatelli or small shells

Both have cupped shapes that work similarly.

Broccoli rabeBroccolini or kale

Broccolini is milder; kale is heartier.

Pecorino RomanoParmesan

Less sharp but still delicious.

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Blanching the broccoli rabe in the pasta water infuses the water with flavor and starch.
If you cannot find broccoli rabe, broccolini is the closest substitute.
Hot Italian sausage is traditional but sweet works for those who prefer less heat.

Storage

Refrigerate for up to 3 days.

Reheating

Reheat in a skillet with a splash of olive oil and pasta water.

Nutrition Facts

Per serving (1 large bowl) · 4 servings

Calories520

LowModerateHigh

A hearty, energy-rich serving · based on a 2,000 cal daily diet

Protein26g

Carbohydrates52g

Fat22g

Fiber3g

Sugar2g

Sodium780mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is broccoli rabe?: Also called rapini, it is a leafy green related to turnips with a pleasantly bitter flavor. It is not the same as broccoli.
Is orecchiette hard to find?: Most well-stocked grocery stores carry it. If not, small shells or cavatelli are good substitutes.

Explore More

More Italian Recipes More Main Course More Pasta Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Bring a large pot of well-salted water to a boil. Blanch broccoli rabe for 2 minutes, then remove with a slotted spoon to a bowl (keep the water boiling). Cook orecchiette in the same water until al dente. Reserve 1 cup pasta water before draining.
2
Heat olive oil in a large skillet over medium-high heat. Add sausage and break into small crumbles. Cook until browned and crispy, about 6 minutes.
3
Add sliced garlic and red pepper flakes. Cook 1 minute until garlic is golden.
4
Add blanched broccoli rabe and toss to coat in the sausage fat. Cook 2 minutes.
5
Add drained orecchiette and 1/2 cup pasta water. Toss vigorously over medium heat for 1-2 minutes until a light sauce forms.
6
Remove from heat, add Pecorino Romano, and toss. Add more pasta water if needed. Serve with extra cheese.

Tips & Storage

Pro Tips

Blanching the broccoli rabe in the pasta water infuses the water with flavor and starch.
If you cannot find broccoli rabe, broccolini is the closest substitute.
Hot Italian sausage is traditional but sweet works for those who prefer less heat.

Storage

Refrigerate for up to 3 days.

Reheating

Reheat in a skillet with a splash of olive oil and pasta water.

Orecchiette with Broccoli Rabe and Sausage

Orecchiette with Broccoli Rabe and Sausage

Orecchiette with Broccoli Rabe and Sausage