Orecchiette with Sausage & Broccoli Rabe

Some ingredients are meant to be together. This trinity of sausage, broccoli rabe and orecchiette pasta are one such holy union! This dish is as perfect as it’s going to get.

Italian food is all about creating the perfect union of flavour, texture and fragrance. There are countless examples throughout the country of dishes that should not be trifled with. All the work has been done by past generations in creating the perfect pairings.

This triumphant marriage of fennel-rich sausage, bitter broccoli rabe and chewy orecchiette pasta is as perfect as it gets. Don't mess, fuss, change or do anything to this union and you are guaranteed one of Italy's finest recipes. each ingredient brings a little piece of magic and when combined with eachother a masterpiece. It's one of my most favourite dishes and I'm sure you'll agree.

What's Ahead?

What is Broccoli Rabe?

Broccoli rabe (also known as rapini) is actually not broccoli at all, and apparently is more closely related to turnip. The end tips resemble broccolini which is most likely why it get its nickname. The leaves and stems are used in the recipe and bring a bitterness to the dish. This bitterness works so well to counteract the sweetness of Italian style sausage, with all it's wonderful aniseed fennel flavour.

You can substitute by using regular brocolli, purple sprouting broccoli and broccolini, but you'll lose the unique bitterness.

What is Orecciette Pasta?

The final part to the trio of essentials is the orecchiette pasta. pronounced 'or-eh-key-ette' it translates as 'little ears' and hails from the Southern region of Apulia (Puglia). They are typically durum wheat pasta shaped like small concave buttons or ears. You can buy them pre-made and dried which is perfectly fine (and how I cook them half the time) and you can also make your own pretty easily using a semola flour (semolina/durum wheat flour and water). But today, we're focussing on the sauce and not the pasta, so store-bought it is!

The concave element of the orecchiette are perfect for trapping the sauce, ensuring you get a small pop of flavour with every bite. The Italians are masters of their craft and it's no mistake that this happens.

Why it works?

It's a rock-solid marriage - I'll say this again, this is a combination of flavours that are just perfect together and it's by no coincidence. This is a tried and tested recipe made by generations of flavour-loving Italians. Who are we to argue?!

Stuff You'll Need

Here's what you'll need to make my delicious version of the classic Italian recipe.

• Olive oil
• Onion and garlic - we only need a little, and to be honest you can leave this out if you wish. I add this to my recipe as I haven't been able to find an Italian sausage that matches those you can so readily find in Italy for flavour.
• Italian sausage - search for the best you can find. They should be meaty and feature fennel prominently.
• White wine - Again, not absolutely essential, but I think it adds a little more flavour.
• Broccoli rabe - it has a unique earthy and lightly bitter flavour. You can substitute with regular broccoli, broccolini or maybe try a bitter leafed green, turnip tops or even kale.
• Chicken stock - extends the liquid element to toss through the pasta.
• Orecchiette pasta - use dried or make your own using an eggless pasta recipe of semola flour and water.
• Salt & pepper
• Parmigiano Reggiano

Step by Step

Here's how to create your own version of this classic Italian dish at home... There's a video below too if you're more of a visual learner.

1. Step 1 - In a deep sautee pan, heat a little oil and then fry the onion and garlic for a few minutes until soft.
2. Step 2 - Remove the sausage meat from its casings and then add to the pan. Break it up with the back of a wooden spoon as it cooks.
3. Step 3 - Pour in a little white wine and let is sizzle for a minute.
4. Step 4 - Add the broccoli rabe and then pop on a lid for a few minutes to let it wilt.
5. Step 5 - Stir well then pour in a little chicken stock let it sizzle for a minute or so and then remove from the heat and stir in a little Parmigiano Reggiano.
6. Step 6 - Cook the pasta separately, then drain and tip into the pan (turn the heat back on while you do this). Hold back a little of the pasta water and pour in a little to help create a creamier sauce. That's it! You're good to go.

Serving & Storage Suggestions

This dish is at its very best straight from the pan, nice and hot. The pasta will continue to soak up any liquid so I'm not the biggest fan of reheated leftovers. If you do have leftovers, then you can add a little water or stock before reheating to moisten it up a little.

It's not a dish I would recommend for freezing. On this occasion, fresh is best.

Ready to get cooking?

This treasure of a pasta dish is beloved in Italy and and even more in my household - I cook it all the time, whenever I see broccoli rabe at the store, I whip it off the shelf in a heartbeat. But even when I can't get hold of it, all is not lost - you can substitute rapini with broccolini or just regular broccoli (without the bitterness), you can also use arugula or mustard greens to mirror the bitterness. But it's broccoli rabe that is the most successful and tastiest - so keep your eyes peeled! Enjoy!!

More delicious Italian recipes

While you're in the mood for Italian sausage you might want to give my delicious Malloreddus (Gnocchetti Sardi) with Sausage & Arugula a whirl. If you're just in the mood for pasta and even may want to learn How to Make Fresh Egg Pasta then why not give one of these delicious recipes a try:

• Foglie D’Ulivo with Pancetta & Olives
• Italian Sausage & Lentils
• Beetroot Risotto with Taleggio Cheese
• Salmoriglio Sauce with Shrimp
• Mezzelune Pasta with Cavolo Nero & Ricotta
• Garganelli Pasta with Mushroom Sauce
• Spaghetti with Cavolo Nero & Almonds
• Lamb Ragu with Pappardelle
• Pallotte – Cacio e Uova (Bread & Cheese Balls)

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