Orecchiette with Turkey Sausage and Broccoli Rabe

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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!

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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.

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This is so easy and SO so good, everyone LOVES it!

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Quick and easy "Everyday Italian"... my mom used to make this recipe when I was a kid. For some reason the thought of cooking broccoli rabe had always scared me... the fear of making it too bitter I think. I decided to try it after seeing this recipe. It was SO easy, I wish I would have made this sooner. Like some of the others, I used hot Italian sausage instead and added the red pepper flakes (like it HOT!When I added the broccoli rabe I half-covered for a few minutes...this allows all of those steaming juices to deglaze the bottom of the pan and make more of a "sauce." I did not use the red-sauce recipe that was tacked on to the end of this recipe (with no direction on how to incorporate it no less..A delicious hit that I will certainly make again and again.

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Decent, but it would've been dry if I hadn't added some chicken stock and white wine just before adding the broccoli rabe. Also, the broccoli rabe was a bit bitter (not sure how to prevent that

I didn't make the tomato sauce - it wasn't explicitly mentioned in the cooking instructions, which was a bit confusing

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If you don't deglaze the pan with 1 cup of stock (or something else, you're missing the best part of this dish. This gives you a flavorful pan sauce that keeps the pasta dish "juicy". If you do that, it's well worth making.

This recipe leaves out this vital step, and doesn't explain why there's a marinara sauce recipe below it. Personally, I don't think this would go well with that type of sauce.

This recipe is a good base for everything but doesn't finish properly.

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I chose this recipe because I love broccoli rabe, bitterness and all! Cooking the pasta in the same water does indeed lend a bitter flavor to the pasta. I used hot Italian sausage and omitted the red pepper flakes, and mezzi rigatoni. Also added a bit of white wine to the mixture at the end. Delicious! I've made it a few times now. I suggest chopping the broccoli rabe in half before cooking to go better w/ the size of the pasta.

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This recipe is a slightly different version of one from her "Everyday Italian" cookbook. In the original (I'm assuming the cookbook one came first, and this is the "lightened up" version b/c of the episode title and the use of turkey sausage, you use hot Italian sausage instead of turkey sausage. You also add 1c of the starchy water the pasta cooks in into the sauce, and it really helps give it a non-greasy sauce that is thicker than if you were only relying on the oil and sausage juices. Anyway, it's my absolute favorite pasta ever, and I think anyone could tweak it to their liking, as long as it appealed to them in the first place.

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My grocery store (rural PA doesn't always have broccili rabe, so when they don't , I substitute it with broccoli and some other green. I've used broccoli and spinach, broccili and swiss chard, and broccoli and kale, and they've all turned out wonderful. I also prefer hot Italian pork sausage rather than turkey. This is so good, and with all the greens, it seems healthy. I love Giada's recipes, and I've never been disappointed in any of them.

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I've made this many times exactly as the recipe states. It is a simple pasta dish that is easy to whip up. I love that you can blanch the rabe in the same water as the pasta, saves a pot. Definitely be sure to salt your water! Also even though the pasta has no sauce, it doesn't come out dry because everything gets coated in the oil and sausage drippings. You wind up with a slightly spicy dish and saltiness from the parm. Broccoli rabe is tender and almost sweeter and not as bitter as regular broccolli.