Orecchiette with Broccoli Rabe, Sausage and Sundried Tomatoes is a delicious and flavorful pasta dish.  Oftentimes you will see the combo of broccoli rabe and sausage on restaurant menus. I love the flavor of these two ingredients together.  But I like to kick it up a notch by adding in some sundried tomatoes. This gives this pasta dish another layer of flavor that makes it so delicious. Oh and did I mention that the recipe is very easy.  Even better!!

Orecchiette with Broccoli Rabe, Sausage and Sundried Tomatoes

1 tbsp., plus ¾ Cups Extra Virgin Olive Oil

1 lb. Cheese and Parsley Sausage – Casing removed

6 Garlic Cloves- Sliced Thinly

¼ tsp. Red Pepper Flakes

1 Bunch (1 Lb) of Broccoli Rabe

½ Cup Sundried Tomatoes – Oil Drained & Chopped

½ White Wine – I Use Pinot Grigio

1 tsp. Salt

1 ½ lbs. Orecchiette 

Boil a pot of salted water.  Trim 1 inch off each broccoli rabe stem.  Boil the broccoli rabe for about 8 minutes and drain.  Once cooled chop into 1 inch pieces and set aside,

In a large fry pan heat up 1 tbsp. of olive oil on medium heat and add the sausage.  Use the side of a wooden spoon and break up the sausage while it cooks.  Brown the sausage making sure there is no pink and remove it from the pan. Lower the heat and add in the garlic and red pepper flakes.  Cook until the garlic is cooked through and add in the wine.  Use the wooden spoon to scrape off the bits from the bottom of the pan to deglaze.  Add in the broccoli rabe and cook for about 3 minutes and add in the sun dried tomatoes and season with salt.  

In the meantime, boil your pasta water and add salt. Reserve some pasta water to add to the sauce. Drain the sauce and add the pasta to the sauce. Add in a little pasta water as needed to give the sauce a little more juuice and serve. I like to top with grated pecorino and a drizzle of EVOO. 

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