Italian Sausage and Broccoli Rabe Pasta
Serves 4
15 mins prep
15 mins cook
30 mins total
Sausage and broccoli rabe pasta is made with crumbled, browned Italian sausage, leafy broccoli rabe, fresh garlic, and olive oil, all tossed together in one pan with orecchiette pasta (you can use any short pasta shape). Cook this easy pasta dinner at home in about 30 minutes, using a pasta pot and a large skillet.
Heat ¼ cup extra-virgin olive oil in a large (12-inch) deep sauté pan over medium heat. Add ½ cup chopped onion and a big pinch of salt — it helps release water and soften the onions faster. Cook, stirring, 2–3 minutes until softened.
Meanwhile, bring 4–5 quarts of water to a boil and salt generously. Cook ½ pound orecchiette until al dente. If you're using pasta water instead of chicken broth, scoop out ½ cup before you drain — it's easy to forget and you'll need it in step 4.
Increase the heat to medium-high. Add 1 pound Italian sausage, hot or sweet (with casings removed) to the pan, breaking it up with a spatula as it cooks. You want deep golden-brown edges, not just cooked through. This takes 5–7 minutes so don't rush it.
Stir in ½ teaspoon crushed red pepper and 2 finely chopped or grated garlic cloves and cook about 1 minute, until fragrant. Pour in ½ cup chicken broth or reserved pasta water. Pile the broccoli rabe on top — it will look like too much for the pan. It isn't. Cover and cook 5 minutes, until the rabe wilts down and turn bright, vibrant green.
Add the cooked pasta and ½ cup grated Parmesan cheese. Stir everything together over low heat until the sauce coats the pasta. Taste for salt and pepper before serving.