Loading...

Bring a large pot of generously salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.

Reduce the heat to medium. Add the thinly sliced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the chopped broccoli rabe to the skillet. Cook, stirring occasionally, until it wilts and becomes tender-crisp, about 5-7 minutes. If the skillet seems dry, add a splash of the reserved pasta water.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the cooked sausage to the skillet.

Add the drained orecchiette pasta to the skillet with the sausage and broccoli rabe. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese. Toss everything together vigorously until the pasta is well coated and a light sauce forms, adding more pasta water a tablespoon at a time if needed to achieve desired consistency.

Season with freshly ground black pepper and additional kosher salt to taste. Serve immediately, garnished with extra grated Parmesan cheese and an optional drizzle of extra virgin olive oil.


Bring a large pot of generously salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.

Reduce the heat to medium. Add the thinly sliced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the chopped broccoli rabe to the skillet. Cook, stirring occasionally, until it wilts and becomes tender-crisp, about 5-7 minutes. If the skillet seems dry, add a splash of the reserved pasta water.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the cooked sausage to the skillet.

Add the drained orecchiette pasta to the skillet with the sausage and broccoli rabe. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese. Toss everything together vigorously until the pasta is well coated and a light sauce forms, adding more pasta water a tablespoon at a time if needed to achieve desired consistency.

Season with freshly ground black pepper and additional kosher salt to taste. Serve immediately, garnished with extra grated Parmesan cheese and an optional drizzle of extra virgin olive oil.
