Orecchiette with Chicken Sausage and Broccoli Rabe

42 Ratings
  • 5 8
  • 4 8
  • 3 19
  • 2 5
  • 1 2

We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.

Everyday Food, January/February 2007

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Recipe Summary test

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.

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  • Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.

  • Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

Cook's Notes

Broccoli rabe is a slightly bitter-tasting cousin to cabbage and is a good match for Italian recipes, especially pasta. Quickly boiling it tones down its bite without losing many nutrients.

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Reviews (2)

42 Ratings
  • 5 8
  • 4 8
  • 3 19
  • 2 5
  • 1 2
Martha Stewart Member
07/20/2019
substituted thighs for sausage. It worked! Perfect one dish meal for a work night. Fast and delish...
Martha Stewart Member
10/08/2013
Delicious but after reading other reviews I modified the recipe as well. I used fresh ground turkey sausage and chicken stock instead of vinegar. I also stirred in some fresh Parmesan. Will definitely make again
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