Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese recipe

All Recipes Meat and Poultry Recipes Pork Sausage

Ingredients

2 ½ bunches broccoli rabe
1 (16 ounce) package orecchiette pasta
3 tablespoons olive oil, or more as needed
3 Italian pork sausages, casings removed
3 cloves garlic, thinly sliced
3 ounces bread crumbs
½ teaspoon red pepper flakes
1 ounce shaved Pecorino cheese, or more to taste

Nutrition Info

565 calories
carbohydrate: 71.8 g
cholesterol: 27 mg
fat: 20.8 g
fiber: 6 g
protein: 23.6 g
saturatedFat: 5.6 g
servingSize: -
sodium: 657.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 4 to 6 quarts of water to a boil in a large pot.

  2. Cut 1 to 1 1/2 inches off of the bottom of the broccoli rabe stalks, cut into 1 1/2-inch sections.

  3. Place trimmed broccoli rabe and orecchiette into the boiling water and boil until pasta is tender, 12 to 14 minutes.

  4. Meanwhile, heat 3 tablespoons oil in a large pan over medium heat. Add sausage and cook for 6 minutes, stir in garlic and cook until sausage is browned and crumbly, 2 to 3 minutes more.

  5. Heat a medium-sized pan over medium heat. Add enough oil to coat the bottom of the pan. Stir in bread crumbs. Cook until browned and crunchy, about 5 minutes.

  6. Drain the pasta pot. Add drained broccoli rabe and orecchiette to the sausage. Add red pepper flakes and 1/2 of the bread crumbs and stir well.

  7. Transfer 1/2 the pasta mixture to a large bowl. Stir in 1/2 the Pecorino cheese. Add remaining pasta mixture to the bowl and top with remaining cheese, mix well. Top with remaining bread crumbs.

Recipe Yield

6 servings

Recipe Note

The combination of sausage, broccoli rabe, and Italian Pecorino cheese from lamb's milk is incredible.

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