Orecchiette with Broccoli Rabe & Hot Sausage
Ingredients:
For the Pasta Dish:
12 oz orecchiette pasta
1 lb broccoli rabe (rapini), trimmed and chopped
2 tbsp olive oil
1 lb hot Italian sausage, casings removed and crumbled
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional, for extra heat)
1/2 cup cherry tomatoes, halved (for a fresh burst of flavor)
1/2 cup freshly grated Parmesan cheese (plus more for serving)
Salt and pepper to taste
Instructions:
1. Cook the Pasta & Broccoli Rabe:
Bring a large pot of salted water to a boil.
Add broccoli rabe and cook for about 3 minutes until just tender.
Use a slotted spoon to remove the broccoli rabe and transfer to an ice bath to preserve the bright green color.
In the same pot, cook the orecchiette pasta according to package instructions until al dente.
Drain and reserve about 1/2 cup of pasta water.
2. Cook the Sausage:
Heat olive oil in a large skillet over medium-high heat.
Add the crumbled sausage and cook until browned and fully cooked (about 5–7 minutes).
Remove excess grease if necessary.
3. Combine & Flavor:
Add garlic and red pepper flakes to the sausage. Cook for another minute until fragrant.
Add the cooked broccoli rabe and cherry tomatoes to the skillet. Toss to combine.
Add the cooked orecchiette pasta and reserved pasta water.
Sprinkle in the Parmesan cheese and toss until everything is well-coated and creamy.
Season with salt and pepper to taste.
4. Serve:
Dish out the pasta and sprinkle extra Parmesan cheese on top before serving.
Enjoy your hearty, comforting, and flavor-packed pasta dish!