Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola

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

12 ounces orecchiette pasta

2 tablespoons olive oil

2 sweet Italian sausage links, casings removed

1/2 teaspoon crushed red pepper flakes, optional

2 cloves garlic

1 orange, zested and juiced

One 15-ounce can cannellini beans, rinsed and drained

1/4 cup drained sliced sun-dried tomatoes packed in oil

1 bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces

1/2 cup crumbled Gorgonzola cheese

1/4 cup toasted pine nuts

2 tablespoons freshly grated Parmesan


  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. 
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