Orecchiette with Sausage and Rapini
Orecchiette[1] with pork sausage and rapini, or broccoli rabe is a classic pasta dish from the Apulia region of Italy. It is an exercise in balance, combining the richness of pork and cheese with the bitterness of dark greens, the pungency of garlic, and the fresh acidity of lemon. Fortunately, it is also a quick and easy recipe, perfect for busy weeknights!
Ingredients
2 cups orecchiette
1 lb Italian sausage, de-cased
3 cloves garlic, minced
1 lb broccoli rabe, de-stemmed and chopped
1 tbsp lemon juice
½ cup Parmesan cheese, grated
Olive oil
1 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
Begin by adding about 1 tablespoon olive oil to a cold pot, [2] and crumble in the de-cased Italian sausage. Use a spatula or potato masher to break up the sausage. To adhere to the pasta with surface tension alone, the cooked sausage pieces must be small (less than 1/8 in), so be persistent when breaking the sausage up into small pieces! Cook the sausage for about 5 minutes, stirring occasionally, or until the sausage has browned.
While the sausage cooks, bring a large pot of salted water to a boil for the pasta. When the water comes to a boil, add the two cups of orecchiette. Cook the pasta for about 12 minutes, or to package instructions.
Prepare the broccoli rabe by washing it, discarding the tough thicker stalks, then finely chopping the tender stalks and leaves. Add the minced garlic to the pan with the sausage and cook for about 30 seconds, or until the garlic is fragrant. Then add the chopped broccoli rabe to the pan. Cook, stirring occasionally, until the broccoli rabe has wilted but is still bright green, about 3-4 minutes. Season the mixture to taste with salt and black pepper. If your sausage and broccoli are done cooking before your pasta is ready, remove the sausage and broccoli mixture from the heat.
When the orecchiette are fully cooked, drain them from the pot and then add them directly to the pan with the sausage and broccoli. Put the pan over medium heat and toss the pasta with the sausage and broccoli for 1-2 minutes, until well combined. Turn off the heat, stir in the extra virgin olive oil, lemon juice, and ¼ cup Parmesan cheese, and serve hot! Top the pasta with additional freshly grated cheese at the table if desired.
Substitutions
If you don’t have orecchiette on hand, you can substitute other short pasta shapes such as conchiglie or fusilli. If you can’t find broccoli rabe, you can substitute broccolini, finely chopped broccoli, or kale in this dish. For an additional punch of umami, it is common to add an anchovy fillet along with the garlic! Roasted peppers can also be a welcome addition to this pasta.
[1] Orecchiette means to “little ears” in Italian, a reference to their small, domed shape.
[2] Starting fatty meats in a cold pot or pan gives time for the fat to render out before the proteins in the meat tighten up. If the sausage you are using is particularly lean, you may have to add a bit more oil to the pot.
Recipe
Prep Time: 5 min Cook Time: 15 min Total Time: 20 min
Difficulty: 1/5
Heat Sources: 2 burners
Equipment: pot, pan
Servings: 4
Ingredients
2 cups orecchiette
1 lb Italian sausage, de-cased
3 cloves garlic, minced
1 lb broccoli rabe, de-stemmed and chopped
1 tbsp lemon juice
½ cup Parmesan cheese, grated
Olive oil
1 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
Instructions
1. Add about 1 tbsp olive oil in a cold pan over medium heat, and crumble in the Italian sausage. Break the sausage into small pieces with a spatula or potato masher. Cook for about 5 minutes, stirring occasionally, or until the sausage has browned and rendered some of its fat.
2. Meanwhile, bring a large pot of salted water to a boil. Add the orecchiette to the boiling water and cook for about 12 minutes, or to package instructions.
3. Add the minced garlic to the pan with the sausage, and cook for about 30 seconds or until fragrant.
4. Add the chopped broccoli rabe to the pan. Cook, stirring occasionally, until the broccoli rabe has wilted, about 3-4 minutes. Season to taste with salt and black pepper.
5. When the pasta is fully cooked, drain it and add it to the pan with the sausage and broccoli rabe over medium heat. Toss for 2 minutes or until the ingredients are well combined.
6. Remove the pasta from the heat and stir in the lemon juice, ¼ cup grated Parmesan cheese, and a drizzle of extra virgin olive oil. Season to taste with salt and black pepper, then serve. Top with the remaining grated cheese if desired.
