Orecchiette with Sausage and Broccoli Rabe is a lighter take on a classic Italian pasta dish, using lean chicken sausage instead of pork and plenty of garlic to boost flavor. The slightly bitter bite of broccoli rabe balances beautifully with savory sausage, crushed red pepper, and a generous sprinkle of Parmigiano Reggiano. This version is easy to make, perfect for weeknight dinners, and keeps well for lunches the next day.
This dish is a favorite at home — tender orecchiette holds the sauce and bites of broccoli rabe, while the sausage adds satisfying protein. If you haven’t tried broccoli rabe (also called rapini), expect a slightly bitter green that becomes milder after a quick blanching. Pair it with nutty Parmigiano, garlic, and a pinch of crushed red pepper flakes for contrast. Orecchiette is traditional for this recipe, but any short pasta shape will work well.
Make a large pot so you can enjoy leftovers—this recipe reheats nicely and flavors deepen after a day in the fridge. Use your preferred pasta: whole wheat, gluten-free, or chickpea pasta are excellent alternatives. If you prefer a lower-carb option, serve the broccoli rabe and sausage over spiralized vegetables or roasted vegetables instead of pasta.
Choosing a high-quality chicken or turkey sausage makes a difference. Try a few brands to find one with the flavor and lean profile you prefer. Some Italian markets offer excellent handmade sausages, but many grocery brands work fine; pick a sausage with complementary seasonings (fennel, garlic, or simple herb blends are good choices).
How do you get the bitterness out of broccoli rabe?
Broccoli rabe (rapini) has a natural, slightly bitter flavor that mellows when blanched briefly. Bring a large pot of water to a rolling boil, add the broccoli rabe, and blanch for about 1½ to 2 minutes. Drain well and transfer to a colander. Toss with garlic and olive oil or return to the pan with the other ingredients; the quick blanch softens the stems and reduces bitterness while retaining color and nutrients.
What is a good substitute for broccoli rabe?
If broccoli rabe is hard to find or you want a milder taste, substitute baby broccoli (broccolini) or mustard greens. Baby broccoli is less bitter and has a similar texture, while mustard greens give more peppery notes. Adjust blanching time as needed based on the vegetable you choose.
More Broccoli Rabe Ideas
- Use broccoli rabe in turkey burgers for added depth and greens.
- Add broccoli rabe to meatball dishes for a leafy, slightly bitter contrast.
- Roast broccoli rabe with garlic and olive oil for a simple side.
- Try broccoli rabe and sausage with spiralized parsnip or other vegetable noodles for a lighter option.
Orecchiette with Sausage and Broccoli Rabe
This version uses lean chicken sausage and plenty of garlic to create a flavorful, lighter pasta dish. Quick blanching softens the broccoli rabe and balances its natural bitterness.
Yield: 6 servings
Serving size: about 1/2 cup per serving
Prep: 10 mins • Cook: 20 mins • Total: 30 mins
Calories: 289 • Protein: 21g • Carbs: 39g • Fat: 5g • Fiber: 4g
Ingredients
- 1 large bunch broccoli rabe, washed and trimmed (about 2″ off stems)
- 1 lb lean chicken sausage, removed from casing
- 1 tsp olive oil
- 5–6 cloves garlic, chopped
- 10 oz orecchiette pasta (wheat or gluten-free)
- 1 cup low-sodium chicken broth
- 1/4 cup grated Parmigiano Reggiano
- Crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the broccoli rabe into quarters so it fits easily in a pot.
- Bring a large pot of water to a rolling boil. Add the broccoli rabe and blanch for 1½–2 minutes. Drain and set aside in a colander.
- Refill the pot as needed, salt the water, and bring back to a boil for the pasta. Cook the orecchiette according to package directions until al dente. Drain and set aside.
- While the pasta cooks, brown the chicken sausage in a large deep sauté pan over medium heat, breaking it into small pieces. Cook until no longer pink. Transfer the sausage to a bowl and set aside.
- Increase heat to medium-high. Add the olive oil to the pan, then add the chopped garlic. Sauté until golden and fragrant—take care not to burn the garlic.
- Return the blanched broccoli rabe to the pan, toss with the garlic and oil, and season with salt and pepper. Cook about one minute to meld flavors.
- Stir the cooked sausage back into the pan with the greens. Add the drained pasta, reduce heat, and toss for about 30 seconds.
- Add the chicken broth, grated Parmigiano Reggiano, and crushed red pepper flakes if using. Toss another 30 seconds so the pasta is evenly coated and the sauce comes together. Adjust seasoning to taste.
- Remove from heat and transfer to a large serving dish or divide into bowls. Serve with additional grated cheese if desired.
Notes
For a milder green, substitute baby broccoli (broccolini) or mustard greens. Taste the sausage before seasoning as some brands are saltier than others. This dish stores well in the refrigerator for several days; reheat gently to avoid drying out the pasta.
Nutrition
Per serving (approx.): 289 calories, 21 g protein, 39 g carbohydrates, 5 g fat, 4 g fiber.
Photo credit: Jess Larson