Orecchiette with Sausage and Broccoli Rabe

Total: 55 min | Prep: 15 min | Cook: 40 min

Ingredients

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
2 pounds broccoli rabe, stems trimmed
4 cloves garlic, sliced
1 pound orecchiette pasta
Kosher salt to taste, plus 1 1/2 teaspoons
1/2 teaspoon crushed red pepper flakes, or to taste
Shaved Parmesan, for garnish

Instructions

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate, leaving the rendered fat in the skillet.
Meanwhile, bring a large pot of cold water to a boil over high heat. Add a generous pinch of salt and the broccoli rabe. Cook uncovered until bright green and tender-crisp, about 5 minutes. Using tongs, transfer to a colander (reserve the boiling water), rinse under cold water, chop into bite-sized pieces, and set aside.
Add the pasta to the reserved boiling water and cook, stirring occasionally, until al dente, about 12 minutes. Meanwhile, return the skillet with drippings to medium heat. Add garlic and cook, stirring, until golden, about 5 minutes. Stir in the broccoli rabe, red pepper flakes, and 1 1/2 teaspoons salt. Increase heat to medium-high and cook, stirring, until heated through and softened, about 5 minutes. Slice sausage into 1/4-inch rounds, add to the skillet, and heat through, about 5 minutes more.
Drain the pasta, reserving 1/4 cup pasta water. Toss pasta and water with the sausage-broccoli mixture. Serve in bowls topped with shaved Parmesan.

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Craving bold Italian flavors? This hearty orecchiette pasta bursts with garlicky broccoli rabe, savory sausage, and a kick of heatpure comfort in every twirl-fork bite. Ready in under an hour, it's your ticket to an easy weeknight feast that feels like nonna's kitchen.