Orecchiette with Spicy Italian Sausage and Sautéed Broccoli Rabe
"A robust and flavorful pasta dish featuring 'little ear' orecchiette, crumbled spicy Italian sausage, and slightly bitter, tender-crisp broccoli rabe. The dish is brought together with garlic, red pepper flakes, and a touch of starchy pasta water to create a light, emulsified sauce."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente.
- 2
While the pasta cooks, prepare the broccoli rabe: trim off the tough ends of the stalks. Blanch the broccoli rabe in the boiling pasta water for 1-2 minutes until bright green. Remove with tongs and immediately plunge into an ice bath to stop cooking. Drain well and roughly chop.
- 3
Remove the sausage from its casings. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and break it up with a spoon as it cooks until browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the skillet and set aside, leaving any rendered fat in the pan.
- 4
Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the skillet. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
- 5
Add the chopped blanched broccoli rabe to the skillet and sauté for 3-4 minutes, tossing to combine with the garlic and oil. Season with a pinch of salt and pepper.
- 6
Return the cooked sausage to the skillet with the broccoli rabe. Add the cooked orecchiette to the skillet. Add about 1/2 cup of the reserved pasta water and toss everything together vigorously. The pasta water, along with the rendered fat and olive oil, will create a light sauce that coats the pasta.
- 7
Stir in the grated Parmesan cheese, tossing until well combined. Taste and adjust seasoning as needed.
- 8
Serve immediately, garnished with extra Parmesan cheese if desired.