Orecchiette with Turkey Sausage and Broccoli Rabe

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Rated 4 stars out of 5
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  • Read 102 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 bunches broccoli rabe, stems trimmed
  • 1 pound orecchiette pasta
  • 3 tablespoons olive oil
  • 1 pound turkey Italian-style sausage, casings removed
  • 3 garlic cloves, minced
  • Pinch dried crushed red pepper flakes
  • 1/4 cup grated Parmesan

Directions

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Simple Tomato Sauce:

  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • Sea salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

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Newest Ratings and Reviews

Read all 102 reviews

  • on April 28, 2013

    Flag

    It was okay. There seemed to be something missing although I followed the recipe exactly, with a couple exceptions.... I added a small grated onion, 6 cloves of garlic, salt and black pepper and hot italian sausage. I had to add more cheese because it tasted bland.

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  • on March 04, 2012

    Flag

    Love this! I'm not sure if or where the tomato sauce is supposed to be added. I didn't make it and just added some pasta water at the end. I used pork italian sausage and it was fabulous. Orecchiette is my favorite pasta!

    people found this review Helpful.
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  • on September 11, 2011

    Flag

    One of my favorite pasta recipes. It's easy, healthy and tasty. I do follow the recipe from the cookbook that calls for adding 1 cup of pasta water and doesn't include the tomato sauce. The only change I make is to add a handful of chopped sun dried tomatoes with the brocolli rabe - they add some additional color and zip.

    people found this review Helpful.
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