Orecchiette with broccoli rabe is one of those recipes that hits the perfect balance between comfort and nutrition. The slightly bitter bite of the broccoli rabe pairs beautifully with the tender, chewy orecchiette pasta, all coated in a simple yet flavorful garlic and olive oil sauce.
I first fell in love with this dish when I visited Puglia, Italy, and watched a nonna whip it up effortlessly. Since then, it’s become a go-to for me when I need a quick meal that’s hearty but also healthy.
What makes this dish extra special is the contrast of textures—the silky sauce, the al dente pasta, and the bite of the greens.
Plus, broccoli rabe is packed with nutrients and low in calories, making this a meal that’s not only delicious but also good for you. No wonder it’s become a staple for those looking to enjoy traditional Italian flavors while keeping things light!
Why I Love This Recipe
- It’s nutritious but doesn’t feel like “health food.” I love how the broccoli rabe adds a dose of vitamins while the pasta keeps things comforting. It’s the best of both worlds.
- It’s quick and easy. I can whip this up in under 30 minutes, making it perfect for busy weeknights when I still want a satisfying meal.
- There’s room for variety. Sometimes, I throw in some Italian sausage for extra flavor, or a sprinkle of red pepper flakes for a kick—it never disappoints.
- It reminds me of Italy. Every bite takes me back to my trip to Puglia, which makes cooking this dish feel special.
Orecchiette with Broccoli Rabe Recipe
Equipment
- Large Pot
- Slotted Spoon
- Colander
- Tongs
- Sharp Knife
- Measuring Cups
- Kitchen Towel
Ingredients
- 3 Plant-Based Italian Sausages*
- Extra-virgin olive oil
- 1½ bunches broccoli rabe
- 4 garlic cloves sliced
- ¼ cup dry white wine
- ⅓ cup grated parmesan cheese**
- 8 ounces dry orecchiette pasta
- 1 tablespoon lemon juice plus 1 teaspoon zest
- Sea salt and freshly ground black pepper
- 2 caramelized onions
- ¼ to ½ teaspoon red pepper flakes
- 8 oil-packed sun-dried tomatoes chopped
- ⅓ cup pine nuts
Instructions
- Break the sausage into small pieces. Heat a cast-iron skillet over medium heat, brush with ½ teaspoon olive oil, and cook the sausage for 1-2 minutes until browned. Remove and set aside.
- Trim ½ inch off the ends of the broccoli rabe. In a large pot of salted boiling water, blanch the broccoli rabe for 2 minutes. Remove from the water, drain, and pat dry. Chop into 1-inch pieces.
- Bring the same pot of water back to a boil, add salt, and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water.
- With about a minute left for the pasta, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and broccoli rabe, cooking for 30 seconds.
- Add white wine and cook for another 30 seconds. Use a slotted spoon to transfer the pasta into the skillet.
- Stir in the reserved pasta water, cheese, lemon juice, zest, red pepper flakes, ½ teaspoon salt, and black pepper. Mix in the sausage, caramelized onions, sun-dried tomatoes, and top with pine nuts. Adjust seasoning and serve.
