Orecchiette with Sausage and Broccoli Rabe

Ingredientes

An Italian classic from Puglia, built from just a handful of ingredients and a little bit of technique. In its truest form, it’s simply orecchiette (“little ears”) tossed with cime di rapa (broccoli rabe), garlic, chili, salt, pepper, and good olive oil. No lemon. No Parmesan. Just bitter greens and glossy pasta.

But when have I ever been one to resist a little lemon or Parm?

This version leans a little more Italian-American with a few non-traditional additions, but it’s still olive-oil forward, a little spicy, and grounded in that classic pairing of sausage and bitter greens.

Ingredients below, full recipe is in my bio!

1 lb (16 oz) Orecchiette

1 lb Italian sausage (mild or hot), casings removed

1 large bunch Broccoli rabe, tough stems trimmed and roughly chopped

Broccolini is a wonderful, less bitter substitute and my recommendation if you’re bitterness-sensitive.)

1–2 anchovy fillets or 1–2 tsp anchovy paste (optional)

4–5 cloves garlic, thinly sliced

1 tsp red pepper flakes (or to taste)

½ cup dry white wine (optional; not traditional)

1 cup freshly microplaned Parmigiano Reggiano (optional; not traditional)

4 tbsp good olive oil, divided

Zest from ½ lemon (optional; not traditional)

1–2 tsp fresh lemon juice (optional; add to taste)

Salt and freshly cracked black pepper, to taste