Orecchiette with Sausage, Broccoli Rabe and Sun-dried Tomatoes is the kind of pasta dish I could never get tired of and eat every day. I simply love it. It comes together pretty quickly and it bursts with tons of flavor!
I have to confess this recipe was originally for orecchiette with JUST sausage and broccoli rabe: a popular twist on the classic dish from Puglia, orecchiette con cime di rapa. Then, one day, my mom came home hugging a GIANT jar of sun-dried tomatoes: “Your aunt got this from a friend but she doesn’t eat them…so she gave them to me”. My jaws dropped. I’d be the happy recipient of any unwanted gifts of that kind, any day of the week! Those wrinkly little guys looked like the perfect colorful addition to my recipe.
Tossing the orecchiette with a handful of julienned sun-dried tomatoes really made a difference. It’s crazy how those little red jewels can hold so much power: they’re sweet, briny, chewy, and umami-packed. More brightness, more texture, more balance, more color…MORE FOR ME, PLEASE!
The great thing about this recipe is you’ll be using the same cooking water for broccoli rabe and orecchiette. One less pot to clean!
A COUPLE OF WORDS ON BROCCOLI RABE
Broccoli rabe (or rapini) is a slightly bitter green, with thin stalks, little buds (like tiny broccoli florets), and many, many leaves. In Italy, you’d look for Cime di Rapa or Friarielli. I know bitter greens can be a polarizing vegetable category, but I can assure you the bitterness mellows out with blanching. It also wonderfully pairs with the heartiness of the sausage!
TIPS FOR SUCCESS
Here are my recommendation to get the best results:
- Ça va sans dire, get the best ingredients. Check your local specialty store for Italian sun-dried tomatoes, Parmigiano Reggiano cheese, and artisanal orecchiette. If you have the time and you’re up for a challenge, I highly encourage you to make your own orecchiette (here is my tutorial). If you’d rather buy them online, I recommend these ones.
- To get the most flavor out of the meat, brown the sausage (don’t just cook it).
- Make the pasta creamier by gently mixing in the reserved cooking water and the grated parmesan cheese at the very end. The starchy and salty liquid together with the cheese will help coat the pasta in a very thin layer of creamy deliciousness.
I hope you enjoy this pasta as much as I did! If you make this recipe, please tag me in your photo with #veryeatalian. Thanks!
Orecchiette with Sausage, Broccoli Rabe and Sun-dried Tomatoes
Ingredients
- 1 big bunch (or 2 medium bunches) broccoli rabe washed, cut in 1-inch pieces (thicker stems removed)
- extra-virgin olive oil
- 350 g (12 oz) sausage case removed
- 350 g (12 oz) orecchiette
- 1 clove garlic
- 6-8 sun-dried tomatoes julienned
- a generous handful of Parmesan cheese (preferably Parmigiano Reggiano) grated
- salt as needed
Instructions
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BLANCH broccoli rabe in a large pot of salted boiling water until crisp-tender, about 5 minutes. Using a skimmer, remove broccoli rabe from water. Keep water in the pot to cook pasta.
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HEAT a drizzle olive oil in a large heavy skillet over medium heat. Cook sausage, breaking it with a spoon, until brown. Transfer to a separate plate. Discard sausage grease and burnt bits from the pan.
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PLACE the pan back on the heat, add another drizzle of olive oil over medium heat. Add garlic and broccoli rabe and sautee for a couple of minutes. Stir in sausage and julienned sun-dried tomatoes and sautee for a couple more minutes.
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COOK orecchiette according to package instructions. Before draining the pasta, take about 1/2 cup of cooking water and set aside. Transfer drained orecchiette into the pan. Turn on the heat, add parmesan cheese and stir in half of the reserved water. Toss to coat. Taste and add salt or more cheese or water, if needed. Serve and enjoy!
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