Description
Barefoot Contessa’s orecchiette with broccoli rabe and sausage blends Italian countryside flavors in one hearty pasta dish. Rich sausage and slightly bitter greens create a perfect harmony that satisfies your craving for authentic, rustic comfort on a plate.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dried orecchiette pasta
- 1 pound (454 grams) broccoli rabe (1 bunch)
- 1 pound (454 grams) spicy Italian sausage
Seasoning and Aromatics:
- ¼ cup (60 milliliters) extra virgin olive oil
- 5 large garlic cloves, peeled and finely chopped
- ¼ teaspoon crushed red pepper flakes (or ½ teaspoon Aleppo pepper flakes)
- Salt and black pepper, to taste
Liquid and Finishing Ingredient:
- 1 cup (240 milliliters) broccoli rabe water – reserved from when you blanch the broccoli rabe
- Pecorino Romano cheese, freshly-grated
Instructions
- Submerge broccoli rabe in rapidly boiling water for 2-3 minutes until it transforms into a vibrant emerald green. Reserve one cup of the cooking liquid, then immediately transfer the vegetable to an ice bath to halt the cooking process. Thoroughly drain and set aside.
- Warm extra virgin olive oil in a spacious skillet over medium-high heat. Introduce minced garlic and red pepper flakes, allowing them to release their aromatic oils. Incorporate Italian sausage and sauté, frequently rotating until the meat develops a rich golden-brown exterior and reaches complete internal doneness.
- Carefully fold the blanched broccoli rabe into the skillet. Pour in the reserved cooking liquid, then season with kosher salt and freshly cracked black pepper. Increase the heat and toss ingredients until they are heated through and well-integrated.
- Simultaneously, prepare orecchiette pasta in a large pot of salted water according to package instructions. Aim for an al dente texture, ensuring the pasta maintains a slight firmness when bitten.
- Drain the pasta, returning it to the original cooking pot. Introduce approximately one-third of the sausage and broccoli rabe mixture, stirring vigorously over high heat to create a cohesive coating.
- Transfer the pasta to serving dishes, generously garnishing with remaining sauce and a liberal sprinkle of aged Pecorino Romano cheese. Serve immediately while piping hot.
Notes
- Sausage and broccoli rabe create a harmonious balance of rich, spicy, and slightly bitter flavors that dance on your palate.
- Orecchiette’s unique curved shape acts like a tiny bowl, perfectly capturing sauce and ingredients in every delightful bite.
- Blanching greens beforehand softens their sharp edge while maintaining that gorgeous, vibrant emerald color.
- High-heat cooking in a single pan ensures quick preparation, preserving nutrients and preventing vegetable texture from turning mushy.
- Pecorino cheese sprinkled on top provides a salty, tangy finale that elevates the entire dish’s flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling, Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 670 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg