Orecchiette with Broccoli Rabe and Sausage

Name: Orecchiette with Broccoli Rabe and Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb orecchiette pasta; 1 lb hot Italian sausage, casings removed; 1 lb broccoli rabe (rapini), trimmed, chopped; 6 garlic cloves, thinly sliced; 1/2 tsp red pepper flakes; 6 tbsp extra-virgin olive oil; 1 cup reserved pasta cooking water; 2 tbsp kosher salt (for pasta water); 1/2 cup Pecorino Romano cheese, grated

A hearty southern Italian pasta dish of chewy ear-shaped orecchiette tossed with spicy Italian sausage and pleasantly bitter broccoli rabe in a garlicky olive oil sauce.

35 minMediumServes 4560 cal/serving

ItalianDinnerStovetopStandardLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1 lb orecchiette pasta
1 lb hot Italian sausage, casings removed
1 lb broccoli rabe (rapini), trimmed, chopped
6 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
6 tbsp extra-virgin olive oil
1 cup reserved pasta cooking water
2 tbsp kosher salt (for pasta water)
1/2 cup Pecorino Romano cheese, grated

Instructions

1

Bring a large pot of water to a boil, add 2 tbsp kosher salt (for pasta water), and cook 1 lb orecchiette pasta until 2 minutes shy of al dente. In the last 2 minutes, add 1 lb trimmed, chopped broccoli rabe (rapini) to the boiling water. Reserve 1 cup reserved pasta cooking water, then drain pasta and broccoli rabe together.
2

Meanwhile, heat half the 6 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 1 lb casings removed hot Italian sausage, breaking it up with a spoon, and cook until browned and cooked through to an internal temperature of 160°F (71°C), about 7 minutes. Remove sausage from pan.
3

Reduce heat to medium. Add the remaining olive oil to the same skillet. Add 6 thinly sliced garlic cloves and 1/2 tsp red pepper flakes and cook until garlic turns golden, about 2 minutes.
4

Add the drained pasta and broccoli rabe to the skillet, then return the sausage. Toss everything together, splashing in 1 cup reserved pasta cooking water as needed to loosen the sauce and help it cling to the pasta.
5

Remove from heat. Taste for seasoning and serve with 1/2 cup grated Pecorino Romano cheese on top.

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Questions

What internal temperature should Orecchiette with Broccoli Rabe and Sausage reach?

For Orecchiette with Broccoli Rabe and Sausage, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Why save the pasta water for Orecchiette with Broccoli Rabe and Sausage?

Step 1 reads: "Reserve 1 cup reserved pasta cooking water, then drain pasta and broccoli rabe together." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of Pecorino Romano in Orecchiette with Broccoli Rabe and Sausage?

The entry for Orecchiette with Broccoli Rabe and Sausage calls for 1/2 cup Pecorino Romano cheese, grated. In its place: Parmesan, measure for measure. It is a little less salty and sharp, so taste for salt.

Can I use plain ground pork instead of Italian sausage in Orecchiette with Broccoli Rabe and Sausage?

Yes. Season each pound of ground pork with a teaspoon of fennel seed, a teaspoon of paprika, two cloves of garlic and a pinch of red pepper flakes. As written, the entry for Orecchiette with Broccoli Rabe and Sausage uses 1 lb hot Italian sausage, casings removed.

Can I make Orecchiette with Broccoli Rabe and Sausage less spicy?

Yes. The heat in Orecchiette with Broccoli Rabe and Sausage comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

How long does Orecchiette with Broccoli Rabe and Sausage keep?

Refrigerate what is left of Orecchiette with Broccoli Rabe and Sausage within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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