• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound broccoli rabe
  • 12 ounces sweet Italian sausage, removed from casing
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • 1 small chili pepper, finely chopped
  • Salt to taste
  • 1 pound orecchiette
  • Grated Pecorino Romano

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  1. Bring a large pot of salted water to a boil.
  2. Wash the broccoli rabe, removing the tough stems and large leaves, and cut it into two inch sections. Cook the broccoli rabe in the boiling water for a few minutes until it’s tender but not soft. Use a wire mesh strainer to remove the broccoli rabe from the pot. Reserve the water for the pasta.
  3. In a large skillet over medium heat, add the olive oil, garlic, and chili pepper. When the garlic is golden, crumble the sausage into the skillet. When it’s browned, add the broccoli rabe and salt to taste.
  4. Bring the broccoli rabe water back to a boil.
  5. Cook the pasta until al dente (about 2 minutes less than package directions). Drain, and add to the sausage and broccoli rabe mixture.
  6. Serve with grated Pecorino.