Orecchiette with Spicy Sausage and Broccoli Rabe

I’m always looking for easy meal ideas for weeknight dinners. They not only need to be quick but also healthy and most importantly, kid approved. I tried a new recipe this week that checked all the boxes and thought I would share here. This recipe is a great example that you don’t need tomato sauce to make a great-tasting pasta dish. And here’s a bonus: It tastes great at room temperature, so it’s perfect for picnics and casual buffet lunches.

Photo courtesy of A Beautiful Plate.


  • Salt
  • 2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
  • 12 ounces dried orecchiette pasta or other small shaped pasta, such as farfalle or penne
  • 3 tablespoons olive oil
  • 1 pound spicy pork sausage, casings removed
  • 3 garlic cloves, minced
  • Pinch of dried crushed red pepper flakes
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper


Step 1

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Step 2

Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.

Recipe courtesy of Epicurious.

Please tag @calygirlstyld #what’scookingwithcalygirl when you make yours!

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