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  • Kelly Marshall

Sausage-Broccoli Rabe Orecchiette

Updated: May 19, 2022

I can't tell you how often I crave this dish. And it's so easy to prep & cook. I was originally inspired to make this by a restaurant Matt and I visited in San Francisco at the Sir Francis Drake hotel. I found a recipe for it on which I used for inspiration, but I made several modifications, and much prefer this version, which tastes almost as good as the one we had on that San Francisco date. Oh, and it's fantastic as leftovers!


1 pkg Orecchiette pasta

2 TBS Extra Virgin Olive Oil

1 LB Ground Hot Italian Sausage

3 cloves Garlic, minced or pressed

1 cup Chicken Broth

1/2 tsp Crushed Red Pepper

1 lg bunch Broccoli Rabe (or 2 bunches of Broccolini), chopped to 1/2-1" pieces

4 TBS Butter

1/2 cup grated Parmesan Cheese


  1. Cook pasta according to package directions for al dente, then drain

  2. Heat Olive Oil over medium-high heat in a large skillet

  3. Add Sausage and cook until fully browned, breaking into bite size pieces

  4. Add Garlic and toss until incorporated, being careful not to toast it

  5. Add Chicken Broth & Red Pepper and bring to a boil

  6. Add chopped Broccoli Rabe and toss until coated in the liquid

  7. Cover & simmer about 3-4 mins until Broccoli Rabe is just cooked

  8. Turn off heat and add pasta to the pan, tossing until mixed in

  9. Add the butter, stirring until it's melted in

  10. Add Parmesan Cheese and toss to incorporate

Can be served with extra cheese on top (of course). Enjoy!


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