Recipe courtesy of Rachael Ray

Orecchiette with Broccoli Rabe, Chilies and Lemon

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings



  1. Heat a few inches of water in deep skillet to boil; prepare an ice bath in large bowl. Add broccoli rabe and salt to boiling water and cook 3 minutes. Drain and transfer to ice water. Drain again and dry.
  2. In a large skillet over medium-high heat, add a drizzle of oil and the sausage. Crumble and brown sausage. Remove with a slotted spoon to a paper towel-lined plate.
  3. Heat a large pot of water to boil for pasta and salt water once boiling. Add pasta and cook 1 minute shy of al dente. Reserve 3/4 cup starchy water and drain pasta.
  4. Meanwhile, chop broccoli rabe into bite-sized pieces. Heat EVOO, 4 turns of the pan, over medium heat, add broccoli rabe and a pinch of salt and toss. Add garlic, fennel pollen and seed, chili peppers and zest of 1 lemon and stir and toss a minute or two.
  5. Add the pasta to broccoli rabe along with a couple of handfuls of pecorino cheese and lemon juice. Toss the pasta 1 minute and use starchy water if the pasta gets dry. Serve pasta in shallow bowls with or without sausage on top.