The Best Orecchiette with Sausage and Broccoli Rabe
The Best Orecchiette with Sausage and Broccoli Rabe is a easy Italian recipe that serves 4. 560 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 5 min | Cook: 12 min | Total: 25 min
Cost: $11.97 total, $2.99 per serving
Ingredients
- 1 pound Orecchiette Pasta (dry, preferably bronze‑cut)
- 1 pound Italian Sweet Sausage (remove from casing before cooking)
- 1 bunch Broccoli Rabe (Cime di Rapa) (trim thick stems, keep buds and tender leaves)
- 3 cloves Garlic (minced)
- 1 piece Red Chili Pepper (thinly sliced; adjust to taste)
- 3 tablespoons Extra Virgin Olive Oil (for sautéing and finishing sauce)
- ¼ cup Parmigiano-Reggiano (freshly grated)
- ½ cup Taralli (crushed; use plain or fennel‑seed flavored)
- 1 tablespoon Salt (for pasta water; adjust to taste)
- ¼ teaspoon Black Pepper (freshly ground, optional)
Instructions
Prep the Broccoli Rabe
Trim away the thick central stems, discard them, and roughly chop the remaining buds, leaves, and tender stems.
Time: PT2M
Boil Pasta Water
Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil.
Time: PT5M
Temperature: high heat
Cook the Sausage
While the water heats, heat 2 tbsp olive oil in a large skillet over low‑medium heat. Remove the sausage from its casing, crumble it into the pan, and sauté until it begins to brown, about 4 minutes.
Time: PT4M
Temperature: medium heat
Add Garlic and Chili
Stir in the minced garlic and sliced chili pepper; cook for another 30 seconds until fragrant, being careful not to burn the garlic.
Time: PT30S
Temperature: medium heat
Cook Pasta and Broccoli Rabe Together
Add the orecchiette and the prepared broccoli rabe directly into the skillet. Toss to combine and let them cook together, adding a splash of the boiling pasta water if the pan looks dry. Cook for about 7 minutes, or until the pasta is al dente and the rabe is tender.
Time: PT7M
Temperature: medium‑high heat
Emulsify the Sauce
Turn off the heat. Add the remaining 1 tbsp olive oil, a generous splash (¼‑½ cup) of reserved pasta water, and toss vigorously until a glossy, silky sauce coats every piece of pasta.
Time: PT2M
Finish and Serve
Stir in the grated Parmigiano‑Reggiano, season with a pinch of black pepper if desired, and transfer to serving plates. Sprinkle crushed taralli over the top for crunch.
Time: PT1M
Nutrition Facts
- Calories
- 560
- Protein
- 25g
- Carbohydrates
- 70g
- Fat
- 20g
- Fiber
- 5g
Dietary info: contains pork, contains gluten
Allergens: wheat (pasta), dairy (Parmigiano)
Ingredient Substitutions
- Instead of Orecchiette Pasta: Fusilli, cavatelli
- Instead of Italian Sweet Sausage: Mild pork sausage, chicken sausage
- Instead of Broccoli Rabe (Cime di Rapa): Swiss chard, kale
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Red Chili Pepper: crushed red pepper flakes (½ tsp)
- Instead of Extra Virgin Olive Oil: vegetable oil
- Instead of Parmigiano-Reggiano: Pecorino Romano
- Instead of Taralli: Italian seasoned breadcrumbs
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Colander
- Large Skillet or Frying Pan
- Wooden Spoon or Tongs
- Cutting Board
- Chef’s Knife
- Microplane or Box Grater
- Measuring Spoons
- Timer (optional)
Critical Steps — Do Not Skip
- Removing the thick stems from broccoli rabe to avoid bitterness and texture issues
- Cooking the sausage over low heat to render fat without burning
- Emulsifying the sauce with pasta water and olive oil for a silky coating
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- Reserve at least 1 cup of pasta water before draining; the starch is essential for emulsification.
- Crush taralli with a rolling pin just before serving to keep the crunch fresh.
Troubleshooting
Sauce is too dry or clumpy
Add more reserved pasta water a tablespoon at a time while tossing until the sauce becomes glossy.
Broccoli rabe is still bitter
Add a little extra grated cheese or a pinch of sugar to balance the bitterness.
Sausage sticks together and burns
Cook over low heat and break it up continuously; add a splash of oil if the pan becomes dry.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.
Freezer: Can be frozen for up to 1 month; thaw overnight and reheat, adding extra pasta water to restore sauce.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Trim and chop the broccoli rabe up to 2 hours ahead; keep it in a bowl of ice water to stay bright.
- Cook the sausage and let it cool; store in the fridge and add to the pan when ready.
Frequently Asked Questions
What is the cultural significance and history of Orecchiette with Broccoli Rabe and Sausage in Pugliese cuisine?
In Puglia, orecchiette (meaning “little ears”) is the staple pasta shape, traditionally paired with the region’s bitter greens, cime di rapa. Adding sweet pork sausage is a Bari specialty that balances the bitterness, making the dish a beloved comfort food for family meals and celebrations.
What are the traditional regional variations of Orecchiette with Broccoli Rabe in the cuisine of Puglia?
Across Puglia, some towns serve the pasta simply with anchovies, garlic, and toasted breadcrumbs, while others—especially in Bari—add sweet or spicy sausage. In the Salento area, crushed almonds or pecorino may replace Parmigiano, and in the north, a splash of red wine is sometimes added.
How is Orecchiette with Broccoli Rabe traditionally served in the region of Puglia?
It is typically served hot, directly from the pan, topped with a generous shaving of Parmigiano‑Reggiano and a sprinkling of toasted breadcrumbs or crushed taralli for texture. It is often enjoyed with a glass of crisp Primitivo or Negroamaro wine.
What occasions or celebrations is Orecchiette with Broccoli Rabe and Sausage traditionally associated with in Italian culture?
The dish is a staple for everyday family dinners but also appears at festive gatherings such as Christmas Eve (the “Feast of the Seven Fishes”) and local saints’ festivals, where hearty, rustic pasta dishes are celebrated.
What makes Orecchiette with Broccoli Rabe and Sausage special or unique in Pugliese cuisine?
The combination of bitter greens, sweet pork sausage, and the pasta’s hollow shape creates a perfect balance of flavors and textures. The sauce is not a separate cream or tomato base; it’s an emulsion of sausage fat, olive oil, and starchy pasta water that clings to every bite.
What are the most common mistakes to avoid when making Orecchiette with Broccoli Rabe and Sausage at home?
Common errors include using too much garlic, which can overwhelm the dish, and incorporating the thick broccoli rabe stems, which make the sauce gritty. Also, over‑cooking the sausage or not reserving enough pasta water will prevent the silky emulsion from forming.
Why does this Orecchiette with Broccoli Rabe recipe use pasta water and olive oil to create a sauce instead of cream or tomato?
Traditional Pugliese cooking relies on the natural fats from the sausage and the starch released by the pasta. This technique yields a light, glossy sauce that highlights the bitterness of the greens without masking it with heavy cream or tomato.
Can I make Orecchiette with Broccoli Rabe and Sausage ahead of time and how should I store it?
Yes. Cook the pasta al dente, toss with a little olive oil, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water, and finish with fresh cheese and crushed taralli just before serving.
What texture and appearance should I look for when making Orecchiette with Broccoli Rabe and Sausage?
The pasta should be al dente, the broccoli rabe tender yet still bright green, and the sauce should be glossy and coat each orecchietta without pooling. The crushed taralli should provide a visible golden crunch on top.
How do I know when Orecchiette with Broccoli Rabe and Sausage is done cooking?
Taste the pasta; it should have a firm bite. The broccoli rabe should be wilted but not mushy. The sausage should be fully browned and the sauce should cling to the pasta, forming a thin, oily sheen.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa focuses on authentic Italian home cooking, showcasing regional recipes from Italy’s diverse culinary traditions with clear, step‑by‑step demonstrations and cultural storytelling.
How does the YouTube channel Giovanni Siracusa's approach to Italian cooking differ from other Italian cooking channels?
Giovanni Siracusa emphasizes traditional techniques, local ingredient stories, and quick, realistic weeknight adaptations, whereas many other channels prioritize elaborate plating or fusion twists. His videos often include travel anecdotes that connect the dish to its regional roots.
Last updated: August 15, 2026
