Orecchiette with Broccoli Rabe & Sausages

This is a tasty variation on Orecchiette con Cima di Rape, a traditional Italian favorite. By adding sausages and sundried tomato pesto, you create an entirely new dish.

  • 1 pound Orecchiette Pasta (#310879)
  • ½ cup Butter (#180140)
  • 1 pound Spicy Italian Sausages, cooked and cut into rounds (#240105)
  • 1 bunch Broccoli Rabe, cleaned and cut into 2 inch pieces
  • Salt & Pepper (#110600 & 450430)
  • Dash of Red Pepper Flakes – optional (#450240)
  • Sundried Tomato Pesto (See Below or #403012)
  • Choice of Cheese to Serve: Freshly Grated Parmesan (#190150), Romano (#190010) or Salted Ricotta (#191001)
Pesto Ingredients
  • 2 oz Sundried Tomatoes packed in oil (#350010)
  • 2 cloves Garlic, chopped (#340051)
  • 1/4 cup Extra Virgin Olive Oil (#280390)
  • Salt & Pepper (#110600 & 450430)
  • 1/4 cup chopped fresh Parsley
  1. To make the pesto, add all the ingredients into a food processor and pulse until smooth. Casa di Lisio Sundried Tomato Pesto is also an excellent substitute.
  2. Cook the orecchiette in salted boiling water, adding the broccoli rabe to the pasta pot during the last 3 minutes of cooking. Once the pasta is cooked al dente, drain the pasta and broccoli rabe, retaining a small cup of the pasta water.
  3. While the pasta is cooking, heat the butter in a large saucepan or skillet. Add the sausages and heat thoroughly.
  4. Add the drained pasta and broccoli rabe combination to the skillet with the pesto. Mix well over high heat for a minute or two until piping hot. If the mixture seems at all dry, add a little of the pasta water to moisten.
  5. Serve with your choice of cheese.
Note: When cleaning the broccoli rabe, try peeling the stems and cutting them into small pieces to add to the rest. As long as they are not too dry or woody, they are very tasty and tender when peeled.