Orecchiette Pasta Sausage Broccoli Rabe Feta Cheese Food

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Orecchiette with Sausage and Broccoli Rabe image

This Italian pasta recipe is simply made by combining Orecchiette with Italian Sausage and Broccoli Rabe. It comes together in 30 minutes for a quick and easy weeknight dinner.

Provided by Maria Vannelli RD

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 bunches broccoli rabe (approximately 1½-2 pounds, trimmed and washed)
1 pound orecchiette pasta (1 package (454 grams))
1 tablespoon olive oil (extra virgin )
½ pound Italian sausage (spicy or sweet, casings removed, crumbled)
1 french shallot (finely chopped)
4-6 garlic cloves (roughly chopped)
¼ teaspoon red pepper flakes (or to taste)
¼ cup white wine
reserved pasta water
¼ cup Parmigiano-Reggiano Cheese (grated)
¼ cup Pecorino Romano Cheese (grated)
salt and pepper to taste
grated cheese to garnish top (optional)


  • Over high heat, bring a large pot of salted water to a rolling boil.
  • Add the broccoli rabe. Return to a boil and cook for an additional 3 minutes or until the stalks are tender.
  • With a slotted spoon, remove from boiling water and place in a colander to drain. Gently squeeze out excess moisture. Coarsely chop into 1-inch bite-sized pieces. Set aside.
  • In the same large pot of boiling water, slowly add 1 pound of orecchiette pasta and stir continuously for one minute. Cook according to package directions until almost al dente.
  • While the pasta is cooking, heat 1 tablespoon of olive oil in a very large saucepan, over medium-high heat. Swirl to coat the entire pan.
  • Add the chopped shallots and saute until beginning to soften about 2-3 minutes. Stir often.
  • Add ½ pound of crumbled Italian sausage (spicy or sweet). With a wooden spoon, break up the meat into small pieces, about ¼- ½ inch pieces, until lightly browned. This should take about 5 minutes. If necessary, adjust the heat.
  • Add the chopped garlic and ¼ teaspoon of red pepper flakes (or to taste) and sauté for 30-45 seconds.
  • Add the white wine and deglaze the pan.
  • Lower heat to medium-low and add the cooked chopped broccoli rabe. Combine properly together. If too dry, add a little of the pasta water. Adjust seasonings.
  • At this time, the pasta should be almost al dente. Reserve a cup of the pasta water. Drain and add to the saucepan. Combine gently together.
  • Turn the heat off. Add a little of the hot pasta water and the grated cheese and toss to combine.
  • Toss and shake the pan back and forth for 1-2 minutes, until a sauce forms.
  • If necessary, adjust the consistency of the sauce with the rest of the cooking liquid.
  • Taste and adjust seasonings with salt and pepper.
  • Plate and garnish with more grated cheese, if desired.
  • Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 512 kcal, Carbohydrate 63 g, Protein 23 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 450 mg, Fiber 7 g, Sugar 3 g


Orecchiette with Sausage and Broccoli Rabe image

A wonderful, flavorful pasta dish from New York's famous Italian restaurant Rao's. Orecchiette pasta with hot and sweet Italian sausages, garlic, broccoli rabe and Pecorino cheese. Easy to throw together and excellent for a special occasion.

Provided by Lisa

Categories     Main Dish

Time 35m

Number Of Ingredients 9

1 pound of broccoli rabe (1 bunch)
1/4 cup extra virgin olive oil
5 large garlic cloves, peeled and finely chopped
1/4 teaspoon crushed red pepper flakes (or 1/2 teaspoon Aleppo pepper flakes)
1 pound Italian sausage, (3-4) a mix of sweet and hot, to your taste, casings removed, cut or chopped into bite-size pieces.
1 cup of broccoli rabe water - reserved from when you blanch the broccoli rabe
Salt and black pepper, to taste
I pound of dried orecchiette pasta
Pecorino Romano cheese, freshly-grated


  • To blanch the broccoli rabe, fill a large bowl with ice water and set it aside. Bring a large pot of salted water to a boil. Cut away a couple of inches of the thicker tough stems of the broccoli rabe, leaving the tender stems, buds and leaves. Cut or pull the leaves off the stems and tear the leaves into large pieces. Boil broccoli rabe for 2-3 minutes until it's bright green and the stems are crisp-tender. IMPORTANT: Reserve one cup of the cooking water. Drain broccoli rabe in a colander and quickly plunge it into the ice water to stop the cooking process. When cool, drain and set aside.
  • To make the pan sauce, heat olive oil in a large heavy skillet over medium high heat. Add garlic, red pepper flakes and sausages and sauté, stirring often, until the sausages are cooked through and browned in spots.
  • Add the broccoli rabe to the skillet, along with the cup of broccoli rabe water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Turn heat to high and cook, stirring, until sauce is hot.
  • Meanwhile, cook the orecchiette per package instructions, until al dente (cooked through but still firm to the bite.)
  • Drain Orecchiette and return it to its cooking pot. Add 1/3 of the sausage-broccoli rabe sauce and toss over high heat. When combined and hot, remove from heat and mound onto a platter or into individual bowls. Top with remaining sauce and a generous sprinkle of Pecorino cheese.

Nutrition Facts : Calories 643 calories, Sugar 2.3 g, Sodium 974 mg, Fat 34.5 g, SaturatedFat 10.1 g, TransFat 0 g, Carbohydrate 60.3 g, Fiber 4.5 g, Protein 23.2 g, Cholesterol 57.3 mg


Orecchiette with Broccoli Rabe & Sausage image

Provided by Ina Garten

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 pound sweet Italian pork sausages
1/2 pound hot Italian pork sausages
1/3 cup good olive oil
6 large garlic cloves, thinly sliced
2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano
1/2 cup dry red wine
1/4 cup tomato paste
Kosher salt and freshly ground black pepper
1 pound dried orecchiette pasta
2 bunches broccoli rabe (2 to 2 1/2 pounds total)
1 cup freshly grated Parmesan cheese, plus extra for serving


  • Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
  • Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
  • Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.


Orecchiette with Broccoli Rabe and Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 8

1/2 teaspoon crushed red pepper flakes, or to taste
Shaved Parmesan, for garnish
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
Kosher salt to taste, plus 1 1/2 teaspoons
2 pounds broccoli rabe, stems trimmed
1 pound orecchiette pasta
4 cloves garlic, sliced


  • Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
  • Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
  • Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.


Orecchiette with Sausage and Broccoli Rabe Recipe image

Provided by Phil Torre

Time 35m

Number Of Ingredients 7

1 pound of sweet Italian sausage
1 bunch of broccoli rabe
1/4 cup extra-virgin olive oil
3 large garlic cloves, sliced thin
salt & pepper to taste
1 pound orecchiette pasta
grated parmagiano-reggiano cheese for serving


  • Remove the sausage from the casing and crumble into small pieces.
  • Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
  • Bring a large pot of liberally salted water to a boil.
  • In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
  • Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
  • Drop the broccoli rabe into to the pot of boiling water.
  • At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
  • Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
  • Add the sausage back into the pan and toss to combine. Remove pan from the heat.
  • Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
  • Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
  • Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.


One Pan Orecchiette Pasta image

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste


  • Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  • Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  • Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g


Broccoli Rabe and Sausage With Orecchiette image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 bunch broccoli rabe
1/2 pound Italian sweet sausage
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 pound orecchiette pasta Freshly grated Italian pecorino romano


  • Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
  • Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
  • Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
  • Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 25 grams, Sodium 2083 milligrams, Sugar 2 grams, TransFat 0 grams


Orecchiette Rabe (Broccoli) Pasta image

This is a great Southern Italian recipe from 150 year old butcher shop in Bari Italy, owner is Leda Monzari. It has a unique bitter flavor from the rappini Italian broccoli, which I cannot get in Russia yet but in most USA markets.Orecchiette Pasta is ear shaped and pinched, get it anywhere in USA.This is different, your friends will come back for more! John Ortega in Moscow,Russia

Provided by John Ortega

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups orecchiette
1 lb broccoli rabe (Rappinni Broccoli)
3 garlic cloves
5 slices anchovies
cherry tomatoes (optional)
hot chili pepper flakes


  • Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
  • Cook till garlic turns a slight brown.
  • Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
  • Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
  • Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.

Nutrition Facts : Calories 236.1, Fat 1.4, SaturatedFat 0.2, Sodium 41.2, Carbohydrate 45.8, Fiber 4.9, Sugar 1.9, Protein 11


Orecchiette Pasta, Sausage, Broccoli Rabe & Feta Cheese image

Official Contest Entry: Simply Potatoes 5Fix. This is a simple recipe that can be prepared very quickly. The sausage nests well with the pasta, the broccoli rabe blends well with the garlic and sausage flavors and the Feta tops it all off. Well balanced meal that sounds more difficult to make than it is.... Enjoy !!

Provided by markopolo65.droid

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb hot Italian sausage
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 teaspoon dried fennel
2 anchovies
1 lb orecchiette
1 lb broccoli rabe or 1 bunch broccoli rabe
1 teaspoon salt
1/3 cup feta cheese, crumbled


  • Bring a large Saute Pan up to medium heat. Place in the EVOO, once it starts to dance, place in the garlic and anchovies. Combine together, being careful not to burn the garlic, should only take a few minutes. Keep Stirring. Add in the loose Sausage and fennel, continue stirring till the sausage is browned. Turn to low and hold.
  • While the Sausage is cooking, add the salt to a large pot of water and bring to a boil. Add in the Orecchiette, set the timer for 5 minutes. Prep the broccoli rabe to small 1.5"x1.5" cuts. When the timer is up for the Pasta, add in the broccoli rabe and cook for 5 additional minutes. When pasta & broccoli are cooked, pull a cup of the water and save (it might be used in the next step).
  • Turn the Sausage mixture back up to a medium heat. Drain the Pasta and Broccoli, add it to the Saute Pan and stir in with the Sausage (add in the water a little at a time to keep mixture moist). Burn-off the liquid after a few minutes (while turning the mixture) and add and cut in the Feta.

Nutrition Facts : Calories 776, Fat 30.8, SaturatedFat 9.2, Cholesterol 45.2, Sodium 1524.5, Carbohydrate 92.5, Fiber 7, Sugar 4.5, Protein 31.9

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