Orecchiette with sausage and broccoli rabe is a classic combination, and for good reason. Everything is in balance — you have the savory, seasoned Italian sausage, the slightly bitter broccoli rabe, and that perfectly chewy orecchiette. It’s also an incredibly simple dish that uses only a handful of ingredients. Honestly, the more minimal the better.
This classic pasta comes from Puglia, in the southern heel of Italy’s boot. It’s a seemingly simple dish, but the combination of ingredients and flavors makes it clear why it’s such a well knows classic. Ok, onto the recipe below…
you have the savory, seasoned Italian sausage, the slightly bitter broccoli rabe, and that perfectly chewy orecchiette.
Ingredients You Need
- Orecchiette — That small, round, cup-shaped pasta from Puglia. The name translates to “little ears,” which describes their shape perfectly. They’re ideal for this dish — they catch and hold those sausage and greens in every bite.
- Broccoli rabe — Also called rapini, this leafy Italian green has a slight bitter flavor that balances the richness of the sausage. Wash it well — it can hide a lot of grit. Can’t find broccoli rabe, scroll down for more info on some good substitutions to use. If you’re in the Philly area, Iovine’s is a great place to get it.
- Italian sausage — Sweet is traditional, spicy works great, or do a mix of both. I got mine from Martin’s Meat & Sausage at the Reading Terminal Market. They have great quality meats.
- Garlic — Just one smashed clove, cooked in the sausage fat to gently flavor the whole dish without overpowering it.
- Olive oil — Used for cooking and finishing. Use something you actually like the taste of.
Pecorino Romano — Sharp, salty, aged sheep’s milk cheese. Grate it fresh over the top to serve. Parmesan works in a pinch, but pecorino is the traditional choice here. - Salt and pepper
What is broccoli rabe?
Broccoli rabe (also called rapini) is a leafy green vegetable common in Italian and Italian-American cooking. Despite the name, it’s not actually broccoli — it’s more closely related to a turnip. It has thin stalks, lots of leaves, and small florets. Its defining characteristic is a pleasant, slightly bitter flavor that pairs really well with the rich, fatty ingredients like the sausage and olive oil in this recipe.
You’ll find it at most grocery stores and any Italian market. When buying, look for firm stalks and dark green leaves with no yellowing.
What if I can’t find broccoli rabe?
Your best substitute is broccolini, which has a much more mild, slightly sweeter flavor but a similar texture and look. Regular broccoli works in a pinch — cut it into small florets and blanch the same way. I would suggest also trying Swiss chard or even kale. For a more bitter, leafy option closer to the original, escarole or dandelion greens are excellent alternatives. Just keep in mind that the more you move away from the bitterness of broccoli rabe, the more the dish shifts in character — which isn’t necessarily a bad thing, just different.
How To Make Orecchiette with Sausage and Broccoli Rabe
- Blanch the broccoli rabe
Bring a large pot of water to a boil and season generously with salt. Add the broccoli rabe and cook just until the stems are tender but still have a slight bite, about 3 minutes. Remove from the water, but keep the pot and water where they are — you’ll use it to cook the pasta a little later. Rinse the broccoli rabe under cold water to stop the cooking, drain, and chop into 1–2″ pieces. Set aside. - Cook the sausage
Heat a large sauté pan over medium-high heat and add a few tablespoons of olive oil. Add the sausage, breaking it up into small pieces as it cooks. Stir frequently until the sausage is golden brown and caramelized. - Add Garlic and The Broccoli Rabe
Add the smashed garlic clove and toss it in the fat from the sausage to flavor the sauce, about 1–2 minutes. Add the broccoli rabe and toss to heat through. Turn off the heat while you cook the pasta. - Cook your pasta
Return the broccoli rabe water to a boil and cook the orecchiette until al dente, about 5–8 minutes. Check for doneness — it should still have some chew. - Add The Pasta
Turn the heat back to medium. Add the pasta directly to the pan with the sausage and broccoli rabe along with a splash of pasta water. Toss well to fully coat the pasta and finish cooking. - To serve: top with grated pecorino, a drizzle of olive oil, and freshly cracked black pepper.
Optional: Red pepper flakes are a great addition if you like some heat — but the 4-year-old in this house isn’t exactly a fan of spicy stuff, so I left it out. Spicy sausage works beautifully here too, though the amount of heat can vary by brand, so keep that in mind. A mix of sweet and spicy sausage is also a great move.
More Recipes to Try
If you enjoyed this recipe, here are a few more to check out:
Homemade Orecchiette — Want to take this dish to the next level? Make the pasta from scratch. Homemade orecchiette is surprisingly doable and absolutely worth it.
Semolina Pasta Dough — The base dough for orecchiette and many other southern Italian pasta shapes. A great one to have in your repertoire.
Ragù Bianco (White Bolognese) — A slow-cooked, tomato-free meat sauce made with pancetta, beef, pork, and fresh herbs.
Pasta alla Genovese — A traditional Neapolitan beef and onion ragù, slowly simmered with white wine until it’s silky and deeply flavored. Another underrated Italian classic.
Easy Sausage and Red Sauce Rigatoni — If you loved the sausage in this dish, this one’s for you. Just two ingredients for the sauce and ready in 30 minutes.
Bacon Amatriciana — Another simple, boldly flavored Italian pasta that comes together fast. A weeknight staple.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
Orecchiette with Sausage and Broccoli Rabe
Ingredients
- 1 pound orecchiette
- 1 bunch broccoli rabe washed well to remove any sand or grit
- 3 tablespoons olive oil plus more to serve
- 1 pound Italian sausage removed from the casing (sweet works great here, but spicy or a mix of both is equally delicious)
- 1 clove garlic smashed
- Salt
- Pepper freshly ground
- Grated pecorino to serve
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the broccoli rabe and cook just until the stems are tender but still have a slight bite, about 3 minutes. Remove from the water, but keep the pot and water where they are — you'll use it to cook the pasta a little later. Rinse the broccoli rabe under cold water to stop the cooking, drain, and chop into 1–2" pieces. Set aside.
- Heat a large sauté pan over medium-high heat and add a few tablespoons of of olive oil. Add the sausage, breaking it up into small pieces as it cooks. Stir frequently until the sausage is golden brown and caramelized.
- Add the smashed garlic clove and toss it in the fat from the sausage to flavor the sauce, about 1–2 minutes. Add the broccoli rabe and toss to heat through. Turn off the heat while you cook the pasta.
- Return the broccoli rabe water to a boil and cook the orecchiette until al dente, about 5–8 minutes. Check for doneness — it should still have some chew.
- Turn the heat back to medium. Add the pasta directly to the pan with the sausage and broccoli rabe along with a splash of pasta water. Toss well to fully coat the pasta and finish cooking.
- To serve top with grated pecorino, a drizzle of olive oil, and freshly cracked black pepper.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs
Can I make this ahead of time?
The sausage and broccoli rabe component can be made a day ahead and stored in the fridge. Cook the pasta fresh when you’re ready to serve. Reheat the sausage mixture in the pan over medium heat, then add freshly cooked pasta with a splash of pasta water to bring it back together.
What kind of sausage should I use?
Sweet Italian sausage is the classic choice and what this recipe uses. Spicy Italian sausage is equally traditional and great if you like heat. A 50/50 mix of sweet and spicy is a nice middle ground.
Do I have to use the pasta water?
Don’t skip it. The starchy pasta water is what helps the sauce cling to the pasta and come together into something cohesive rather than oily and separated. Add it a splash at a time and toss, toss, toss.
What pasta can I substitute for orecchiette?
Orecchiette is traditional and ideal here — its small cup shape catches the sausage and greens perfectly. If you can’t find it, cavatelli is the closest substitute. Rigatoni will also work well.
Can I make this vegetarian?
Yes — skip the sausage and add a generous pinch of red pepper flakes, an extra clove of garlic, and a handful of toasted breadcrumbs on top for some added texture. You could even add in a can of cooked chick peas or white beans in place of the sausage. A drizzle of really good olive oil at the end is a must!
Is this dish gluten-free?
Not as written, but it’s easy to adapt — just use your preferred gluten-free pasta. The rest of the ingredients are naturally gluten-free, though always double-check your sausage brand to be sure!
What’s the best cheese to use?
Pecorino Romano is traditional and the right call — it’s sharp, salty, and aged, which complements the bitterness of the broccoli rabe. Parmesan works too but is milder. Either way, grate it fresh, and be generous.
One thought on Orecchiette with Sausage and Broccoli Rabe
Looks delish. The recipe seems to be something I could make.