Recipe courtesy of Frank Pellegrino

Orecchiette with Broccoli and Sausage

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  • Level: Easy
  • Yield: 4 servings as a main course, 6
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1/4 cup Flavored Olive Oil

4 garlic cloves, peeled and chopped

1 pound Italian sausage, a mix of hot and sweet according to your taste, cut into bite size pieces

Salt and pepper to taste

1 pound broccoli rabe, cooked (reserve 1 cup of cooking water)

1 pound orecchiette

Freshly grated Pecorino Romano cheese


  1. Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the rabe water. Raise heat and cook until sauce is hot. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente. Drain orecchiette. Return drained orecchiette to the pot. Place over mediumhigh heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.