Today I felt like pasta and orecchiette it is…
Sausage and broccoli rabe with orecchiette is a dish that is on virtually every Italian restaurant menu. It’s delicious, so I can see why everyone is serving it… I love that this Italian staple is showcased all over town.
One of the fun things about sausage and broccoli rabe as ingredients, is their versatility. They taste just as delicious when served on a white or red pizza, a crusty sandwich roll or even alone.
The pasta, meat and veggie combination on this plate is perfection. Orecchiette means “little ears” in Italian and they are great little bowls that capture small broccoli rabe and sausage bits, bringing this meal together. The spicy fennel sausage cuts the bitterness of the broccoli rabe while adding some heat throughout the dish. The Parmesan and orecchiette add more balance that evens out the strong flavors of the two star ingredients.
The sausage is very light tasting in this dish, which I found surprising. The bitterness of the rapini really makes this recipe work. Strong flavors like sausage, Parmesan and garlic are humbled by the rapini and work together. I also don’t drain any of the fat from the sausage… there usually isn’t a lot. I mix the fat with the pasta water and Parmesan to make a light sauce to coat the pasta, it’s very mild but helps marry the flavors and is a nice finisher. I love when a few ingredients come together to make such a taste bud bursting meal. This is one of my favorites!
This is one of my quick dinner options. It’s nice to have a big list of fast recipes like this. Getting a home cooked meal that tastes amazing on the table in 30-40 minutes is always a great feeling.