Orecchiette with Chicken Sausage and Broccoli Rabe

Quick Hook

Orecchiette Pasta with Chicken Sausage hooked me the first bite.
It balances bitter greens and savory sausage so well.
Think bright lemon, salty Pecorino, and a little chili warmth.

I always fuss about greens.
Broccoli rabe can go from perfect to bitter quick.
That’s where this Chicken Sausage Broccoli combo shines.

Brief Overview

This dish comes from Puglia.
It’s a classic Puglian orecchiette with greens vibe.
Difficulty is Medium . Timing matters.

Prep takes about 15 minutes. Cook time is 20 25 minutes .
Total time about 35 40 minutes .

Yields four generous servings. Serve with crusty bread.

If you like Orrechiette With Sausage And Broccoli , this is your jam.
It’s a lighter spin on the usual pork versions.
You get all the flavor without the heaviness.

Main Benefits

Greens bring vitamins A, C, and K.
Chicken sausage adds lean protein.
So yes, it’s tasty and kind of sensible.

Perfect for weeknight dinners or casual Sunday supper.
It feels special, but it’s not difficult.
Great as Chicken Sausage Pasta for guests too.

What makes it special is texture.
The ear-shaped orecchiette holds sauce.
The crumbly sausage adds pockets of savor.

Lemon zest and Pecorino make the sauce sing.
I once under salted the pasta. Rookie move.
After a squeeze of lemon, everything came alive.

This is also a riff on Orecchiette with chicken sausage and broccoli rabe .
If you crave bold greens, try the Cime di rapa orecchiette recipe style.

For crunch, finish with toasted breadcrumbs.
For extra heat, up the crushed red pepper.

Fun fact: many Puglian recipes are built on simple pantry staples.
My Nonna used to say food should be honest and bold.
This dish follows that rule.

Next up, the ingredients list.
Grab your pasta pot and let’s get cooking.

I still remember the first time I made this for friends. My Nonna’s voice echoed: simple food, big heart. It stuck.

This is my take on Orecchiette Pasta with Chicken Sausage. It nods to Puglia. It’s honest, crunchy, and a little spicy.

Main Ingredients

For the pasta and greens

• 12 oz (340 g) orecchiette pasta.
• 1 large bunch broccoli rabe (cime di rapa), about 10 12 oz (280 340 g) — trim tough stems.
  Quality note: choose bright green stems. No yellowing leaves.

For the sausage & sauce

• 1 lb (450 g) chicken sausage (about 4 links). Remove casings or slice into ½-inch coins.
  Quality note: pick sausages with real herbs. Fennel or mild Italian works great.

For finishing

• 3 tbsp (45 ml) extra virgin olive oil.
• 3 cloves garlic, thinly sliced.
• ½ 1 tsp (1 2 g) crushed red pepper flakes.
• ½ cup (120 ml) white wine or low-sodium chicken stock (optional).
• 1 cup (240 ml) reserved pasta water.
• ½ cup (50 g) freshly grated Pecorino Romano.
• Zest and juice of 1 small lemon.
  Quality note: use freshly grated Pecorino. It melts better.

Seasoning Notes

Essential spice combos

• Garlic + chili + Pecorino is classic.
• Add fennel seeds for a pork like note.
  Flavor enhancers and aromatics
• Lemon zest brightens bitter greens.
• A splash of white wine lifts the sauce.
  Quick substitutions
• No broccoli rabe? Use broccolini or 12 oz (340 g) broccoli florets.
• No chicken sausage? Swap with pork or plant based sausage.

Equipment Needed

Essential tools only

• Large pot for boiling pasta.
• Large 12 inch skillet for the sauce.
• Slotted spoon or spider.
• Colander and tongs.
  Household alternatives
• Use a deep frying pan if no skillet.
• A slotted spatula can replace a spider.

Final thought: this is comfort food with attitude. Try it with crusty bread. If you love Chicken Sausage Broccoli combos, this will sing. Honestly, it’s my go-to when friends drop by.

Cooking Method

Fun fact: orecchiette means little ears. I love that. It makes this dish feel homey. This version, Orecchiette Pasta with Chicken Sausage , is lighter but still bold.

Prep Steps

Keep things simple. Trim the broccoli rabe stems. Slice or crumble the chicken sausage. Measure cheese, lemon, and oil.

• Essential mise en place: garlic sliced, sausage ready, pasta water scooped.
• Time saving tip: boil greens and pasta in the same pot. Use an ice bath to stop cooking.
• Safety reminder: cook sausage to 165° F ( 74° C) for safety.

step-by-step Process

1. Bring a large pot of heavily salted water to a boil. Blanch broccoli rabe 1– 3 minutes until bright green. Shock in ice water.
2. Return water to a boil. Add 12 oz orecchiette. Cook until just shy of al dente (follow package). Reserve 1 cup pasta water.
3. Heat a 12 inch skillet. Brown sausage over medium high heat 6– 8 minutes . Look for deep color.
4. Lower heat. Add garlic and red pepper. Sauté until garlic is golden, about 30 60 seconds . Deglaze with ½ cup wine or stock.
5. Toss in chopped broccoli rabe. Add drained pasta. Pour ½ cup reserved pasta water and half the cheese. Toss hard. Sauce should become glossy and cling to pasta.
6. Finish with lemon, more cheese, and breadcrumbs. Serve immediately.

Visual cues: greens are bright and slightly firm. Sausage is browned and hot inside. Pasta should resist slightly when bitten al dente. Sauce must be silky, not watery.

Pro Tips

Use very hot pasta water. It binds cheese and oil. Crumble sausage for better bite distribution. Don’t over blanch greens. Overcooking makes them bitter.

Common mistakes: adding too much oil, skipping pasta water, or letting garlic burn. make-ahead: cook sausage and greens. Refrigerate up to 24 hours . Reheat gently with a splash of pasta water.

Honestly, this dish hits the spot. It reminds me of rustic Puglia meals. If you love Chicken Sausage Broccoli , or Orecchiette with chicken sausage and broccoli rabe , this one’s for you.

Recipe Notes quick chat about the dish

Fun fact: Italians eat about 23 kg of pasta per person yearly. Wild, right? I make Orecchiette Pasta with Chicken Sausage a lot.

It reminds me of Puglian recipes. The bitter greens balance the sausage. Honestly, that lemon zest makes it sing.

Serving Suggestions

Plate it in shallow bowls for coziness. Add a drizzle of olive oil. Sprinkle extra Pecorino. For crunch, scatter toasted breadcrumbs.

Serve with a simple arugula salad. The peppery greens cut the richness.

Pair with a crisp Pinot Grigio. Or try Chianti for red lovers. For non-alcohol, sparkling water with lemon works. This feels like Orecchiette With Broccoli Rabe And Sausage done right.

Storage Tips

Cool the leftovers quickly. Store in an airtight container. Keep in the fridge up to 4 days. Reheat in a skillet with a splash of water. Toss until warm and glossy.

You can freeze components. Freeze sausage and greens separately. Pasta freezes okay, but texture may change. Thaw overnight in the fridge first.

Reheat until internal temp reaches 165° F / 74° C .

Variations

Want vegetarian? Swap the sausage for mushrooms and smoked tofu. Use vegetable stock when deglazing. That gives umami without meat. For gluten-free, use GF orecchiette.

Seasonal swaps: use broccolini or regular broccoli. Add roasted cherry tomatoes in summer. Try a creamier finish with ¼ cup cream. Or go classic with Garlic chili pecorino orecchiette vibes.

Nutrition Basics

Per serving roughly 560 kcal. Expect about 28 g protein and 22 g fat. Fiber sits near 6 8 g. Sodium varies by sausage choice.

Health wins include leafy greens and lean protein. Olive oil gives good fats. Lemon adds vitamin C. This is a balanced, satisfying weeknight meal.

I’ll be real. The first time I cooked cime di rapa, it scared me. It was bitter and loud. Blanching saved it.

Now I crave that bite. Try this at home. You’ll love the contrast. Give it a go and tell me how it turned out.