Umami Recipes
Umami Recipes


2 servings



total time


2 garlic cloves or 1/2 tsp garlic powder

1 shallot

8 oz. broccoli rabe (about half of a bunch)

6 oz. orecchiette pasta

8 oz. Hot Italian sausage (I like Premio)

~3oz lemon/wine blend (Squeeze the juice from one lemon and add equal measure white wine)

1/2 tsp red pepper flakes

1 tsp better than bouillon vegetable base

1 1/2 oz. olives (Taggiasca or Kalamata)



Bring a medium pot of water to a boil over high heat.

Finely chop garlic and shallot.

Dice the olives into halves or quarters, to taste.

Chop broccoli rabe into 1-inch pieces, cutting any thick stems in half.

Remove sausage casings and break into small, bite-sized pieces. Roll into balls if desired.

Once water is boiling, add the orecchiette pasta and set a timer for 9 minutes.

Once timer goes off, drain pasta, reserving 1 cup of pasta water; mix vegetable base with water and set aside.


Heat a medium pan over high heat.

Once hot, add 1 tablespoon of olive oil to the pan and swirl to coat.

Add the sausage meat, stirring occasionally, approximately 3-4 minutes.

Once browned, reduce heat to medium and add the chopped garlic and shallot.

Stir to incorporate and cook until soft, about 2 minutes more.

Add the lemon/wine blend and red chili flakes (to taste) and cook until all the liquid has completely evaporated, about 1 minute.

Add vegetable stock and 1/4 cup of reserved pasta water (if using) and scrape any bits from the pan to incorporate into the sauce.


Add the drained pasta, olives, and broccoli rabe to the sausage pan and stir to incorporate.

Continue to cook until the broccoli rabe is tender and the sauce has cooked to a glaze consistency, approximately 2-3 minutes.


Remove from heat and season with salt and pepper to taste.

Sprinkle with Parmesan cheese and serve directly from the pan.

2 servings



total time
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