Average: 5 (1 vote)
Active time
25 minutes
Total time
25 minutes
4 servings

10 ounces orecchiette pasta (whole grain if possible)

3 bunches broccoli rabe (about 1 ½ pounds) coarsely chopped

1 pound fresh sweet or spicy chicken sausage

2 tablespoons olive oil

1 cup low sodium chicken stock

1 ½ ounces finely grated Pecorino Romano cheese

1 teaspoon crushed red pepper (optional)

  1. Fill a large stock pot with 6 quarts of cold water and 1 tablespoon of salt. Turn heat to high and cover to bring to a rolling boil. Add the broccoli rabe and cook for 6 to 8 minutes or until soft. Remove with a slotted spoon and set aside.
  2. Return the same pot of water to a boil, add the orecchiette and cook for about 10 minutes or until slightly undercooked. Drain, reserving the cooking water.
  3. While pasta is cooking, split the sausages lengthwise down the middle and remove from their casings.
  4. Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up as finely as possible with a wooden spoon. Add the broccoli rabe and continue cooking and stirring until the broccoli rabe breaks down to a sauce-like texture. Add the crushed red pepper if using.
  5. Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, making sure it doesn’t stick to the pan—you may have to keep adding a little pasta water until the pasta is al dente, making sure not to overcook it. Adjust with salt if needed, and serve with grated Romano cheese.

An Oldways recipe


Calories: 456
Protein: 23 grams
Carbohydrates: 44 grams
Fiber: 5 grams
Fat: 11 grams fat
Saturated Fat: 5 grams
Sodium: 700 mg.

Yield: 4 servings

How'd it Taste?

I have made this several times and it is our favorite! I use broccoli crowns as our grocery store does not carry broccoli rabe.

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