Orechette Sausage with Broccoli Rabe and Pasta

December 30, 2013 by Kari Karch

Learn how to make this delicious orechette sausage with broccoli rabe and pasta recipe!


preparation time
0 mins

cook time




2 pounds broccoli rabe

1 pounds sweet Italian sausage

5 tablespoons extra-virgin olive oil

3 large garlic cloves crushed

1 teaspoons crushed red pepper flakes

1 cup chicken stock

1 pounds orecchiette


Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long. Remove the large tough leaves, leaving just tender leaves and flower buds. Peel the thick, lower part of the stems. Cut the stems into 1 1/2 to 2-inch lengths. Wash the broccoli thoroughly and dry it well, preferably in a salad spinner. In a large skillet heat the olive oil over medium-high heat. Add the sausage and cook until the sausage is no longer pink, about 5 minutes. Remove the sausage and set aside on a cutting board. When cooled, slice the sausage on a bias.

To the skillet, add the crushed garlic and crushed red pepper. Meanwhile, bring 6 quarts of salted water to a boil. Toss in the broccoli rabe and cook for 1 minute. Remove and place in an ice bath. Add in the orecchetiie and cook according to package directions. Pat dry the broccoli and toss in with the garlic and crushed pepper. Add in the chicken stock, season with salt and pepper, and cook for 5 minutes. Reserve cup of pasta water and add pasta, reserved water, and Italian sauage to saut pan. Pour ingredients into a large bowl and grate the cheese on top. Serve immediately.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.