Orecchiette with Sausage and Broccoli Rabe: A Taste of Apulia
Orecchiette with Sausage and Broccoli Rabe is a beloved Italian dish hailing from the Apulia region, celebrated for its distinctive blend of flavors. This classic pasta dish combines the slightly bitter taste of broccoli rabe with savory sausage and uniquely shaped orecchiette pasta, which means “little ears” in Italian. Together, these ingredients form a harmonious and satisfying meal. Here’s a simple guide on how to prepare this delightful dish at home for six people.
Ingredients:
- 1.5 pounds (24 oz) orecchiette pasta
- 2 tablespoons olive oil
- 1.5 pounds Italian sausage (mild or spicy, depending on preference), casings removed
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 2 bunches broccoli rabe (rapini), trimmed and cut into 2-inch pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- Lemon wedges (optional, for serving)
Instructions:
1. Prepare the Broccoli Rabe:
- Blanch Broccoli Rabe: Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 1-2 minutes until bright green and slightly tender. Using a slotted spoon, transfer the broccoli rabe to an ice water bath to stop the cooking process. Once cooled, drain and set aside. Keep the pot of water boiling for the pasta.
2. Cook the Sausage:
- Brown the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
3. Sauté Garlic and Combine Ingredients:
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until the garlic is fragrant but not browned.
- Add Broccoli Rabe: Add the blanched broccoli rabe to the skillet. Season with salt and freshly ground black pepper. Sauté for another 2-3 minutes, until heated through and well combined with the garlic and oil.
- Return Sausage: Add the cooked sausage back into the skillet and stir to combine. Keep warm on low heat.
4. Cook the Pasta:
- Boil Orecchiette: Add the orecchiette to the pot of boiling water. Cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
5. Combine Pasta and Sauce:
- Toss Pasta with Sauce: Add the cooked orecchiette to the skillet with the sausage and broccoli rabe. Toss everything together, adding some of the reserved pasta water to help bind the sauce and pasta. Adjust seasoning if necessary.
6. Serve:
- Plate and Garnish: Serve the Orecchiette with Sausage and Broccoli Rabe hot, garnished with grated Pecorino Romano or Parmesan cheese. Optionally, serve with lemon wedges for a fresh squeeze of citrus.
Tips:
- Broccoli Rabe: Blanching helps reduce the bitterness of broccoli rabe, but if you enjoy a more pronounced bitter flavor, you can skip this step.
- Cheese: Pecorino Romano is traditional for this dish, offering a salty, sharp flavor that complements the sausage and broccoli rabe.
- Pasta Water: Adding reserved pasta water helps create a cohesive sauce that clings to the pasta.
Enjoy your delicious and authentic Orecchiette with Sausage and Broccoli Rabe
