Orecchiette Nonna Luigia Recipe
Orecchiette pasta with Italian sausage, chopped broccoli rabe, and grated Romano cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sausage and Greens
Finishing Touches
Method
Cooking the Pasta
- 1
Boil the Orecchiette
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Reserve the Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the orecchiette and set aside.
Preparing the Sausage and Greens
- 3
Cook the Italian Sausage
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes.
- 4
Add Garlic and Red Pepper Flakes
Minced the garlic cloves and add them to the skillet with the sausage. Add the red pepper flakes and cook for an additional 1-2 minutes until the garlic is fragrant.
- 5
Add Broccoli Rabe
Chop the broccoli rabe into smaller pieces and add to the skillet. Cook for about 3-5 minutes until the broccoli rabe is tender, stirring occasionally. Season with salt and black pepper to taste.
Combining Ingredients
- 6
Combine Pasta and Sausage Mixture
Add the drained orecchiette to the skillet with the sausage and broccoli rabe. Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
- 7
Serve with Cheese
Serve the orecchiette hot, topped with grated Romano cheese.