🍝 Orecchiette with sausage and broccoli rabe
This southern Italian pasta tosses orecchiette with crumbled sausage and friarielli (broccoli rabe), sautéed with garlic and chilli. The slightly bitter greens balance the rich, savoury sausage, and the ear-shaped pasta catches the crumbs and juices. It is a hearty, rustic dish served hot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g dried orecchiette
- 250 g sausage, casing removed
- 500 g broccoli rabe (friarielli), trimmed
- 3 garlic cloves, sliced
- 1 fresh chilli or 1/2 tsp chilli flakes
- 2 tbsp olive oil
- Salt
Method
- Blanch the broccoli rabe in salted boiling water for 3 minutes, lift out and chop. Keep the water.
- Brown the crumbled sausage in 1 tbsp oil for 6–8 minutes.
- Add the remaining oil, garlic and chilli, then the greens, and sauté for 5 minutes.
- Cook the orecchiette in the greens' water until al dente.
- Drain and toss with the sausage and greens, adding a splash of cooking water.
How to make it lighter
- Use 150 g sausage instead of 250 g and more greens.
- Pour off the fat the sausage releases before adding the garlic.
- Choose a leaner poultry sausage to lower the fat.
History
Sausage with friarielli is a classic pairing from Naples and Campania, while orecchiette come from neighbouring Apulia. Bringing them together is a popular combination in southern Italian home and trattoria cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →