Here's a terrific recipe for orecchiette with sausage and broccoli rabe from Rao's Restaurant in New York City. (the same Rao's that makes the amazing marinara!) Italian sausages are simmered with garlic and crushed red pepper and are then tossed with orecchiette pasta, broccoli rabe and pecorino cheese. This is a great dinner party recipe because it's easy, you can do all the prep ahead, and the flavors are incredible.
ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE
This dish is crazy good, starting with the pure deliciousness of Italian sausages, which are removed from their casings and sautéed with plenty of garlic and crushed red pepper. Then all that savory richness and spice is balanced by the bitterness of the broccoli rabe and the sharp kick of pecorino cheese.
Pasta is the centerpiece here, and there is no better pasta than little bowl-shaped orecchiette, for capturing delicious bits of sausage and broccoli rabe and luscious garlicky sauce.
Everything about this dish works beautifully.
A RECIPE FROM RAO'S RESTAURANT
Luckily Rao's Restaurant has a cookbook. I say that because most of us will never be able to dine at the restaurant. Rao's is a tiny little restaurant in Manhattan that was started by Italian immigrant Charles Rao in 1896 and it is still one of the hottest restaurants in New York City, nearly impossible to get into without connections.
The only way most of us are ever going to enjoy the incredible Italian food served at Rao's is if we cook it ourselves. And I don't ever like to miss out on incredible food! So that's why I got the cookbook and why I have been cooking my way through all of Rao's irresistible home-style Italian dishes. This orecchiette with sausage and broccoli rabe is my favorite.
Here's what you need to make this pasta dish. See the recipe card below for exact amounts.
- Orecchiette Pasta - I like to describe orecchiette as little pasta bowls or hats but in actuality orecchiette is the Italian word for little ears.
- Broccoli Rabe - Also know as rapini, broccoli rabe is a popular vegetable in Italian cooking. Although its buds resemble broccoli, broccoli rabe is actually more closely related to the turnip. It has a nutty, sharp and somewhat bitter flavor, but in a good way. Read more about broccoli rabe here.
- Italian Sausages - This recipe uses a combination of hot and sweet Italian sausages.
- Crushed Red Pepper Flakes
- Grated Pecorino Cheese - The finishing touch.
HOW TO MAKE ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE
Here's an overview of how to make this dish. Find the full detailed instructions in the recipe card below.
- Start by blanching the broccoli rabe - Plunge the broccoli rabe into boiling water and let it simmer for 2-3 minutes. Be sure to save a cup of the blanching water - you will need it for the sauce - Then drain the broccoli rabe and plunge it into a bowl of ice water to keep it from overcooking. Blanching is important because it pre-cooks the broccoli rabe to the point where all it needs is a quick toss in the pan to heat it through and infuse it with all the garlicky spicy flavors of the sauce.
- Next make the pan sauce - Sauté garlic, red pepper flakes and chopped sausage meat in olive oil until the sausages start to brown. Add the the broccoli rabe, the broccoli rabe water, salt and pepper. Simmer the sauce until it's hot. You've made the pan sauce!
- Boil the Orecchiette - Cook it al dente (just cooked through but still firm), drain it, return it to the pot, add the sauce and toss to combine.
- Serve the orecchiette topped with grated pecorino cheese.
ARE ALL THE PARTS OF BROCCOLI RABE EDIBLE?
Technically speaking, all parts of broccoli rabe are edible, from the stems to the leaves to the buds. But it's best to trim off a couple of inches from the ends of the thick stalks because they tend to be tough and woody. If you have a bunch of broccoli rabe with very thick tough stems, you can shave off the tough outer layer using a vegetable peeler.
CAN I MAKE THIS DISH AHEAD OF TIME?
Yes. You can blanch the broccoli rabe up to a day ahead and store it, covered, in the fridge. You can make the pan sauce up to an hour ahead (or several hours ahead if you refrigerate it). But for best results, the pasta should be cooked at the last minute. Reheat the sauce gently while the pasta is boiling. Then drain the pasta, toss it with the sauce, and serve immediately.
CAN I USE PARMESAN CHEESE INSTEAD OF PECORINO?
Yes. Although there are distinct differences between these two hard Italian cheeses and although some experts will tell you that the two are not interchangeable, I've used them both for this orecchiette recipe with excellent results.
If you're looking for a company-worthy pasta recipe, this one is great. I've made it many times for dinner parties and it's always enjoyed by all. I love to serve it with this Italian tricolore salad and some warm crusty bread on the side. Vanilla panna cotta for dessert. A wonderful meal.
Here's the Orecchiette with Sausage and Broccoli Rabe recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print
[This post was first published on September 30, 2012. It was refreshed and updated on March 10, 2022 with a new title (used to be called 'Rao's Pasta with Sausage and Broccoli Rabe'), a rewritten blog post that includes FAQ, and a few new process shot photos. The same delicious recipe!]