Description
Barefoot Contessa’s orecchiette with broccoli rabe and sausage combines Italian countryside flavors in a hearty pasta dish. Ina Garten’s simple recipe delivers robust tastes through perfectly balanced ingredients you will savor with each delicious bite.
Ingredients
Scale
- 1 lb (454 g) spicy Italian sausage
- 1 lb (454 g) orecchiette pasta
- 1 lb (454 g) broccoli rabe (1 bunch)
- ¼ cup (60 ml) extra virgin olive oil
- 5 large garlic cloves, peeled and finely chopped
- ¼ tsp crushed red pepper flakes (or ½ tsp Aleppo pepper flakes)
- 1 cup (240 ml) broccoli rabe water
- Salt, to taste
- Black pepper, to taste
- Pecorino Romano cheese, freshly-grated
Instructions
- Blanch Broccoli Rabe: Immerse the broccoli rabe in boiling water for 2-3 minutes until it turns a vibrant emerald green. Transfer to an ice bath to stop cooking, then drain completely. Reserve one cup of cooking liquid.
- Prepare Sausage Base: Heat olive oil in a large skillet over medium-high heat. Sauté minced garlic and red pepper flakes until fragrant. Add Italian sausage, cooking until golden brown and fully cooked through, breaking the meat into crumbles.
- Combine Ingredients: Integrate blanched broccoli rabe into the sausage mixture. Pour in reserved cooking liquid, seasoning with kosher salt and black pepper. Toss until ingredients are thoroughly heated and well-combined.
- Cook Pasta: In a separate pot, cook orecchiette in salted water until al dente. Drain the pasta, reserving a small amount of pasta water if needed for moisture.
- Final Assembly: Return pasta to the pot, adding sausage and broccoli rabe mixture. Toss vigorously to ensure even coating. Transfer to serving plates, generously topping with additional sauce and a hearty sprinkle of aged Pecorino Romano cheese. Serve immediately while piping hot.
Notes
- Blanch Broccoli Carefully: Quickly boil broccoli rabe for 2-3 minutes to preserve its bright green color and prevent overcooking, which can make it bitter and lose nutrients.
- Master Sausage Browning: Cook sausage on medium-high heat, stirring frequently to achieve a golden-brown exterior that develops rich, caramelized flavor and ensures complete internal cooking.
- Pasta Water Magic: Reserve cooking liquid from broccoli rabe to create a silky sauce base that helps bind ingredients and adds depth to the overall dish’s flavor profile.
- Cheese Finishing Touch: Generously sprinkle aged Pecorino Romano to elevate the dish’s taste, providing a sharp, salty complement that cuts through the rich sausage and balances the slightly bitter broccoli rabe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling, Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg