Orecchiette Pasta Carluccio's Way

Total Time:
30 min
5 min
5 min
20 min

4 to 5 servings

  • Salt
  • 2 large bunches broccoli rabe, washed, trimmed and stems split
  • 1 pound orecchiette pasta
  • 6 tablespoons extra-virgin olive oil
  • 1 pound fresh Italian sausage, removed from casings and crumbled
  • 4 cloves garlic
  • Pinch crushed red pepper flakes, optional
  • 1 can cannellini beans, drained and rinsed
  • 1 cup vegetable stock
  • 1/4 cup grated Parmigiano-Reggiano
  • Freshly ground black pepper
  • In a large pot, bring 5 to 6 quarts (20 to 24 cups) of water to a boil and add salt to taste. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water for 1 to 2 minutes. Remove with a slotted spoon and transfer to the ice bath to stop the cooking process and keep it nice and green. When cooled, drain the broccoli rabe and pat dry.

  • Return the same water to a boil and salt again. Cook the orecchiette in the boiling water according to the package instructions, reserving 1 cup of the pasta water before draining it.

  • While the pasta is cooking, add the extra-virgin olive oil to a large skillet and heat. Add the crumbled sausage, garlic and crushed red pepper flakes and cook 2 to 3 minutes. Add the cannellini beans and broccoli rabe and continue to cook another 2 to 3 minutes. Add the vegetable stock and cook until the liquid is reduced by half.

  • Drain the cooked pasta, add it to the skillet with the other ingredients and let the flavors come together by cooking for another 3 to 4 minutes. Moisten with some of the reserved pasta water if needed. Sprinkle with the grated cheese and freshly ground pepper to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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