Orecchiette with Italian Sausage, White Beans, Pine Nuts, Sun Dried Tomato and Broccoli Rabe beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Eric Greenspan

Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings



  1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
  2. While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
  3. Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.