Orecchiette with Spicy Italian Sausage & Blanched Broccoli Rabe
"A robust and flavorful pasta dish where tender orecchiette is tossed with savory Italian sausage, perfectly blanched and sautéed broccoli rabe, and a rich garlic-infused sauce made with chicken broth and starchy pasta water. The blanching technique for the broccoli rabe helps to mellow its characteristic bitterness, creating a more balanced flavor profile."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a rolling boil. While waiting, trim the tough ends off the broccoli rabe and chop into 2-inch pieces. Once boiling, add the broccoli rabe and blanch for 2-3 minutes until bright green and slightly tender. Drain well and immediately plunge into an ice bath to stop cooking, then drain again thoroughly and set aside.
- 2
Using the same pot of water (bring it back to a boil if needed), add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- 3
Meanwhile, heat a large skillet or Dutch oven over medium-high heat. Remove the sausage from its casings (if applicable) and crumble it into the hot skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 4
Reduce the heat to medium. Add the olive oil, minced garlic, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- 5
Add the blanched and well-drained broccoli rabe to the skillet. Sauté for 3-4 minutes, tossing to combine with the garlic and pepper flakes, allowing it to soften slightly and absorb flavors.
- 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to reduce slightly.
- 7
Return the cooked sausage and orecchiette to the skillet with the broccoli rabe. Add about 1/2 cup of the reserved pasta water and the grated Parmesan cheese. Toss vigorously to combine, allowing the pasta water and cheese to create a light, emulsified sauce that coats everything. Add more pasta water a tablespoon at a time if the sauce is too dry.
- 8
Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.