This Orecchiette with Spicy Sausage and Broccoli Rabe recipe by Giada is a prime example that you don’t need tomato sauce to make a great-tasting pasta dish. Prepared using broccoli rabe, spicy pork sausage, orecchiette pasta, garlic, and Parmesan cheese, this flavorful dinner can serve up to 4 people.

And here’s a bonus: It tastes great at room temperature, so it’s perfect for picnics and casual buffet lunches.

Giada Orecchiette With Spicy Sausage and Broccoli Rabe Ingredients

• Salt, to taste
• 2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
• 12 ounces of dried orecchiette pasta (or substitute with farfalle or penne)
• 3 tablespoons of olive oil
• 1 pound of spicy pork sausage, casings removed
• 3 garlic cloves, minced
• A pinch of dried crushed red pepper flakes
• ¼ cup of freshly grated Parmesan cheese
• ½ teaspoon of freshly ground black pepper

How To Make Giada Orecchiette With Spicy Sausage and Broccoli Rabe

1. Prep Your Broccoli Rabe: Bring a large pot of salted water to a boil. Once boiling, add the broccoli rabe and cook for about one minute, just until crisp-tender. Strain the broccoli rabe, but make sure to save all the cooking water. Set the broccoli rabe aside.
2. Cook Your Pasta: In the same pot of salted water, add the orecchiette. Cook it for about 8 minutes, or until it’s tender but still has a firm bite. Stir it occasionally to prevent sticking. Once it’s cooked, drain the pasta and set aside 1 cup of the cooking liquid.
3. Sauté the Sausage: Heat the olive oil in a large heavy skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Let it cook until browned and the juices start to release, which should take about 8 minutes.
4. Add Garlic and Red Pepper Flakes: Once the sausage is browned, toss in the minced garlic and red pepper flakes. Stir and cook for about 30 seconds, or until the garlic becomes fragrant and slightly golden.
5. Combine with Broccoli Rabe: Add the reserved broccoli rabe to the skillet with the sausage mixture. Toss everything together until the broccoli rabe is fully coated with the sausage and oil.
6. Mix in the Pasta: Now add the cooked pasta to the skillet, stirring everything together. Pour in the reserved pasta water, ¼ cup at a time, until the mixture looks well moistened but not too wet.
7. Finish with Cheese and Pepper: Stir in the freshly grated Parmesan cheese and season the dish with salt and black pepper. Make sure the flavors are well blended, then transfer to bowls and serve while it’s hot.

Recipe Tips

• Add some lemon zest: Grate a little lemon zest over the pasta before serving to brighten up the dish and add a fresh citrusy note that balances the spiciness.
• Swap the sausage: If you’re not a fan of pork, try using turkey or chicken sausage. I’ve found that chicken sausage works perfectly and adds a lighter taste without losing flavor.
• Include toasted pine nuts: Toss in some toasted pine nuts right before serving to add a nutty crunch. This tip came from an Italian friend, and it’s now my go-to for extra texture.
• Blanch broccoli rabe longer: If you find the broccoli rabe too bitter, blanch it for 2-3 minutes instead of just 1 minute. This extra time helps reduce the bitterness significantly.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Lemon and Pea Alfredo
• Giada Four-cheese Ravioli With Herb Pesto
• Giada De Laurentiis Cherry Tomato Spaghetti