Orecchiette with broccoli rabe and sausage — the classic recipe of Puglia

Orecchiette with broccoli rabe and sausage is one of the emblematic dishes of Puglia, the region in the heel of Italy. The very name “orecchiette” means “little ears”, from the characteristic shape of the pasta that catches the sauce perfectly. They are traditionally cooked with broccoli rabe (cime di rapa), a sweet-bitter vegetable of the area, and often enriched with browned sausage that gives depth to the flavor.

Ingredients (for 4 people):

• 400 g orecchiette (little-ear-shaped pasta)
• 500 g broccoli rabe, cleaned
• 3 Italian sausages (about 300 g), casings removed
• 2 garlic cloves, crushed
• 1 dried red chili pepper
• 60 ml extra virgin olive oil
• Coarse salt for the boiling water
• Freshly ground black pepper
• (Optional) Grated Parmesan for serving

Preparation steps:

1. Wash the broccoli rabe well, trim the thick stems and cut the larger florets into smaller pieces.
2. Bring a large pot of well-salted water to a boil. When boiling, add the broccoli rabe and cook for 3–4 minutes, until slightly softened. Remove with a slotted spoon and set aside, reserving the boiling water.
3. In the same water, cook the orecchiette according to the package instructions (usually 10–12 minutes), until al dente. Reserve a cup of pasta water before draining.
4. Meanwhile, heat the olive oil in a large pan over medium heat. Fry the crumbled sausages for 6–7 minutes, breaking them up with a wooden spoon, until golden.
5. Add the garlic and chili pepper, fry for 1 minute until fragrant.
6. Add the boiled broccoli rabe to the pan and mix well with the sausage for 2–3 minutes.
7. Drain the pasta and transfer it to the pan. Add a little of the reserved pasta water and toss vigorously for 1–2 minutes, until the sauce becomes creamy and coats the pasta.
8. Serve immediately, with black pepper and (if you like) a little grated Parmesan on top.

Prep time: about 15 minutes
Cook time: about 25 minutes
Servings: 4

Enjoy your meal!