Classic Orecchiette With Broccoli Rabe and Italian Sausage


We have classics for a reason. There is something so special, so comforting about bitter broccoli rabe paired with tender pasta and rich sausage. A sprinkle of Parmigiano at the end really brings it all together. And don’t forget to save a little bit of the pasta cooking water to loosen up the sauce!

½ cup olive oil

2 cloves garlic, finely chopped, divided

1 lb Italian sausage, not in casings

1 bunch of D’Arrigo broccoli rabe, trimmed and rinsed

2 tbs salted butter

¼ cup freshly squeezed lemon juice

Salt and pepper, to taste

¼ cup pasta cooking water

16 oz orecchiette pasta, cooked as instructed and set aside

Parmigiano-Reggiano, to taste

Divide the olive oil and the garlic in a large skillet. Warm the olive oil and add the sausage. Cook until slightly crispy around the edges.

Add the garlic and olive oil. After five minutes, add the broccoli rabe and cover for five minutes. Then add the butter, lemon juice, pasta cooking water, salt, and pepper and stir and cover for about another minute. When the broccoli rabe is done just cooked through and still bright green, add in the orecchiette and stir everything together. Serve with freshly grated Parmigiano-Reggiano to taste.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.