Can I use a different pasta shape?

Yes. Penne, rigatoni, or fusilli work well and hold sauce similarly, though orecchiette's cup shape is traditional and ideal for catching pieces of sausage and broccoli rabe.

What type of Italian sausage should I use?

Use bulk Italian sausage (casings removed) or remove casings yourself. Hot sausage adds more spice; sweet sausage is milder. Either works depending on your heat preference.

Why do you add an anchovy fillet?

The anchovy dissolves into the oil during cooking and adds umami depth without a fishy taste. It's traditional in Puglian cooking and enhances the overall savory profile.

Can I make this ahead?

Cook the pasta and sauce separately, then store each in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of water or pasta water to restore the sauce.

How do I know when the broccoli rabe is done?

It should be tender but still hold its shape, about 4–5 minutes of simmering. Taste for doneness; overcooked rabe becomes mushy and loses its characteristic slight bitterness.

Orecchiette with Sausage and Broccoli Rabe

Name: Orecchiette with Sausage and Broccoli Rabe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 bunch broccoli rabe, chopped; salt, to taste; 1 lb orecchiette pasta; 2 tbsp olive oil; 1 anchovy fillet, in oil; 1 lb Italian sausage, casings removed; 4 cloves garlic, thinly sliced; 1/2 tsp red pepper flakes, plus more for serving; 1/4 cup dry white wine; 1/4 cup reserved pasta water; 1/2 cup Parmesan cheese, freshly grated, plus more for serving; 1 lemon, zested and juiced

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Orecchiette with Sausage and Broccoli Rabe | CookOS

Ingredients

1 bunch broccoli rabe, chopped
salt, to taste
1 lb orecchiette pasta
2 tbsp olive oil
1 anchovy fillet, in oil
1 lb Italian sausage, casings removed
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes, plus more for serving
1/4 cup dry white wineoptional
1/4 cup reserved pasta water
1/2 cup Parmesan cheese, freshly grated, plus more for servingoptional
1 lemon, zested and juiced

12 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and blanch for 2-3 minutes until tender-crisp.
2
Using a strainer, remove the broccoli rabe from the water and set aside. Keep the water boiling.
3
Add the orecchiette pasta to the same pot of boiling water and cook according to package directions until al dente.
4
While the pasta cooks, heat olive oil in a large skillet or sauté pan over medium-high heat. Add the anchovy fillet and cook, breaking it up with a spoon, until it dissolves into the oil.
5
Add the Italian sausage to the pan, breaking it into small pieces. Let it cook undisturbed for a few minutes to get a deep brown crust, then continue to cook until browned all over.
6
Add the sliced garlic and red pepper flakes to the pan and cook for about 30 seconds until fragrant.
7
Deglaze the pan with white wine, if using, scraping up any browned bits from the bottom. Let it reduce by about half.
8
Add the blanched broccoli rabe back to the skillet and sauté with the sausage for about 5 minutes.
9
Before draining the pasta, reserve about 1/4 cup of the starchy pasta water. Drain the pasta and add it to the skillet with the sausage and broccoli rabe.
10
Add the grated Parmesan cheese (if using) and the reserved pasta water to the skillet.
11
Toss everything together vigorously to emulsify the sauce, making it glossy and coating the pasta.
12
Remove from heat and finish with fresh lemon juice and zest. Toss to combine.
13
Serve immediately, garnished with extra Parmesan cheese and red pepper flakes if desired.