Get ready to dive into a bowl of comfort with our Orecchiette with Broccoli Rabe and Sausage! Packed with hearty flavors and wholesome ingredients, this pasta dish is like a warm hug on a plate. Whether you’re cooking for family dinner or hosting a casual get-together, it’s sure to be a crowd-pleaser that leaves everyone asking for seconds.
Today, we’re making into a delicious dish that’s sure to tantalize your taste buds: Orecchiette with Broccoli Rabe and Sausage. But before we dig into the recipe, let’s uncover some fascinating facts about the star ingredients—orecchiette and broccoli rabe—and explore their origins, fun facts, and alternative options. Not only is it a simple and flavorful recipe, it’s easy to make—30 minutes tops—but the whole family devours it, broccoli and all.
As a nod to my Italian family roots, I’ve had the chance to learn about many delicious foods. One of them was broccoli rabe, it’s a special vegetable with a unique taste. I find myself drawn to the vibrant green leaves and slightly bitter taste of rapini, whenever I see a fresh bunch at the market it always makes it in my shopping cart. Even my southern husband, loves this bitter vegetable, dare I say more than collards or mustard greens.
In this recipe, rapini takes center stage alongside tender orecchiette pasta and savory chicken sausage, creating a dish that pays homage to my roots while satisfying the taste buds of everyone around the table.
Origins of Orecchiette and Broccoli Rabe:
Orecchiette, meaning “little ears” in Italian, is a traditional pasta hailing from the southern region of Italy, particularly Puglia. Handcrafted by Italian nonnas for generations, this pasta’s unique shape—resembling tiny ears—makes it perfect for capturing and holding onto sauce, ensuring each bite is bursting with flavor.
Broccoli rabe, also known as rapini, is a leafy green vegetable that adds a delightful bitterness to dishes. Despite its name, it is more closely related to turnips than broccoli. Originating from the Mediterranean region, broccoli rabe has long been prized for its nutritional benefits and distinct flavor profile.
Fun Facts about Orecchiette and Broccoli Rabe:
- Orecchiette pasta is often made by hand, with skilled artisans using their thumbs to create the distinctive concave shape.
- Rapini is packed with vitamins A, C, and K, along with iron, calcium, and fiber, making it a nutritious addition to any meal.
- In Italian cuisine, orecchiette is traditionally served with rapini and anchovies, creating a deliciously savory combination.
Alternatives to Orecchiette and Broccoli Rabe:
If you’re unable to find orecchiette pasta or broccoli rabe, don’t worry! There are plenty of alternatives you can use to recreate this dish. Substitute orecchiette with other short pasta shapes like penne or fusilli, or opt for whole wheat or gluten-free varieties for a healthier option.
As for broccoli rabe, you can swap it out for other leafy greens such as kale, Swiss chard, or spinach. These alternatives offer a similar texture and nutritional profile, allowing you to customize the dish to suit your preferences.
For those following a vegetarian diet, this recipe can easily be adapted to suit your preferences. Simply omit the chicken Italian sausage and replace it with your favorite plant-based protein, such as sliced mushrooms, tofu, or tempeh. Instead of chicken broth, you can use vegetable broth or even water for a lighter option. The hearty flavors of the broccoli rabe and garlic will still shine through, creating a delicious and satisfying vegetarian meal that everyone can enjoy.
Now that we’ve uncovered the origins and fun facts about orecchiette and broccoli rabe, it’s time to roll up our sleeves and get cooking! This flavorful dish is a celebration of Italian culinary tradition and is sure to become a favorite in your recipe repertoire.
Let’s head to the kitchen and whip up some mouthwatering Orecchiette with Broccoli Rabe and Sausage together!
Orecchiette with Broccoli Rabe and Chicken Italian Sausage
Ingredients:
- 1 lb orecchiette pasta
- 1 bunch broccoli rabe, trimmed and chopped
- 4 links of chicken Italian sausage (Al Fresco brand), sliced
- 2 cloves garlic, minced
- 1 cup Chicken Broth, I use Kitchen Basic Chicken Broth
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Olive oil for cooking
Instructions:
- Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water.
- Blanch the chopped broccoli rabe in the boiling water for 2-3 minutes until bright green and slightly tender. Using a slotted spoon, transfer the broccoli rabe to the ice bath to stop the cooking process. Drain and set aside.
- Meanwhile, cook the orecchiette pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken Italian sausage and cook until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed, then add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Return the cooked sausage to the skillet. Add the blanched broccoli rabe and pour in the chicken broth. Bring to a simmer and cook for an additional 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Add the cooked orecchiette pasta to the skillet with the sausage, broccoli rabe, and broth. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Serve hot, garnished with grated Parmesan cheese.
Serving Size: This recipe serves 4-6 people, depending on portion size.
Orecchiette with Broccoli Rabe and Chicken Italian Sausage
Ingredients
- 1 lb orecchiette pasta
- 1 bunch broccoli rabe trimmed and chopped
- 4 links of chicken Italian sausage Al Fresco brand, sliced thin
- 2 cloves garlic minced
- 1 cup Chicken Broth
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water.
- Blanch the chopped broccoli rabe in the boiling water for 2-3 minutes until bright green and slightly tender. Using a slotted spoon, transfer the broccoli rabe to the ice bath to stop the cooking process. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken Italian sausage and cook until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed, then add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Return the cooked sausage to the skillet. Add the blanched broccoli rabe and pour in the chicken broth. Bring to a simmer and cook for an additional 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Meanwhile, cook the orecchiette pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Add the cooked orecchiette pasta to the skillet with the sausage, broccoli rabe, and broth. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Serve hot, garnished with grated Parmesan
