My Orecchiette alla Pugliese (Pasta with Broccoli Rabe) is bold, hearty, and full of flavor. Savory italian sausage, bitter broccoli rabe, and red pepper flakes come together in a silky sauce that clings to every bite of orecchiette. This classic Puglian dish is perfect for a cozy pasta night or a quick, satisfying weeknight meal. Buon appetito!
My Orecchiette alla Pugliese is a bold, flavorful dish that brings together the perfect balance of olive oil, broccoli rabe, and red pepper flakes. The slight bitterness of the floret stems and greens pairs beautifully with the richness of the sausage, while a dusting of ricotta salata adds the perfect finishing touch. Cooked to al dente perfection and tossed in a large skillet, this signature pasta dish of puglia is a comforting yet vibrant meal. Whether you're making it for a weeknight dinner or a special occasion, it's a guaranteed crowd-pleaser. Buon appetito!
Looking for more? Try my Ciceri e Tria, Malloreddus alla Campidanese, Pasta c'Anciova, Spaghetti alla Carrettiera, Roasted Bell Pepper Pasta, Baked Vodka Pasta, and Pink Sauce Pasta.
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🌟 Why You'll Love this Recipe
- Bold Flavor Contrast: Savory italian sausage, bitter broccoli rabe, and red pepper flakes create a perfect balance of flavors.
- Easy & Authentic: A classic cucina povera dish that’s simple to make yet rich in tradition.
- Silky Sauce: Pasta cooking water helps create a smooth, flavorful sauce that clings to every little ear.
🥘 Ingredients
- Orecchiette Pasta: These little ears are perfect for catching bits of italian sausage and bitter broccoli rabe, ensuring every bite is packed with flavor. If fresh orecchiette is available, it adds a softer texture, but dried works just as well when cooked al dente.
- Italian Sausage: Adds a rich, savory depth to the dish. Traditional pork sausage is the most common, but chicken sausage or italian turkey sausage can be used for a leaner alternative. Be sure to break it into small pieces so it browns evenly in a large skillet.
- Bitter Broccoli Rabe: This bitter green is the heart of the dish, offering a slightly bitter taste that pairs perfectly with the sausage. Trim the tender stalks and florets of broccoli rabe before blanching in a large pot of salted water to mellow out its bitterness.
- Red Pepper Flakes: A classic addition that brings just the right amount of heat. For a spicier kick, increase the amount, or for a milder version, reduce it. A touch of hot pepper or chili pepper can also be used.
- Garlic Cloves: Fresh garlic enhances the dish with its deep, aromatic flavor. Sautéing it in extra virgin olive oil over medium heat helps release its fragrance without burning.
- Extra Virgin Olive Oil: Used for sautéing the sausage and garlic, as well as creating a silky sauce that clings to the pasta. Choose a high-quality peppery olive oil for the best flavor.
- Pasta Cooking Water: The starchy pasta water is key to binding the sauce together and achieving the ideal serving consistency. Be sure to reserve at least one cup of cooking water before draining the pasta.
- Parmigiano Reggiano: A sharp, nutty cheese that adds the perfect finishing touch. If a saltier flavor is preferred, pecorino romano cheese is a great alternative. Always use freshly grated cheese for excellent results.
- Black Pepper: A touch of black pepper enhances the depth of flavor, complementing the red pepper flakes and bitter broccoli rabe. Freshly ground is best for the boldest taste.
- Bread Crumbs (Optional): Toasted bread crumbs add texture and are a traditional topping in cucina povera. If used, sprinkle them over the pasta just before serving for a slight crunch.
- Lemon Juice (Optional): A splash of lemon juice brightens up the dish and balances the richness of the sausage meat. This is especially useful if using a milder sausage.
- Wooden Spoon & Large Skillet: Essential tools for properly browning the sausage and combining the pasta with the sauce. Stirring with a wooden spoon ensures nothing sticks to the edges of the pan.
- Cup Cooking Water: Adding a bit at a time helps maintain the right sauce consistency. If the pasta seems dry, an extra splash of pasta water can bring it back to life.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 1-2 minutes less than the package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
Blanch the Broccoli Rabe: In the same large pot of boiling water, add the bitter broccoli rabe and cook for 1-2 minutes until the tender stalks and florets of broccoli rabe soften. Transfer broccoli rabe to a bowl of cold water, then drain and set aside.
Cook the Sausage: Heat extra virgin olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into a single layer with a wooden spoon. Cook until browned and cooked through.
Sauté the Garlic and Red Pepper Flakes: Add garlic cloves and red pepper flakes to the skillet and cook over medium heat until fragrant, about 1 minute.
Deglaze with Wine & Pasta Water: Pour in ½ cup of reserved pasta cooking water and wine, stirring to combine and scrape up any browned bits from the edges of the pan. Let simmer for 1-2 minutes.
Combine the Ingredients: Add the blanched broccoli rabe and cooked orecchiette pasta to the skillet. Toss everything together, adding more pasta water as needed to achieve the ideal serving consistency.
Finish with Cheese and Seasoning: Sprinkle in parmigiano reggiano and black pepper, stirring until the cheese melts into the sauce. Adjust seasoning to taste.
Serve and Enjoy: Plate the pasta and garnish with additional cheese or toasted bread crumbs if desired. Buon appetito!
👩🏼🍳 Chef's Tips
- To achieve the perfect sauce consistency, gradually add reserved pasta cooking water while tossing the pasta in the skillet. The starch in the water helps bind the ingredients together, creating a silky sauce that clings to every little ear without becoming too thick or watery.
💭 Recipe FAQs
Orecchiette alla Pugliese is a traditional dish from Puglia, made with orecchiette pasta, italian sausage, and bitter broccoli rabe. The little ears perfectly hold the sauce, which comes together with red pepper flakes, extra virgin olive oil, and garlic cloves. The slightly bitter taste of the bitter green balances the richness of the sausage meat, while parmigiano reggiano or pecorino romano cheese adds a savory finish. Cooked al dente in a large pot of salted water and finished in a large skillet with pasta cooking water, this classic pairing is a simple yet flavorful staple of cucina povera.
🥣 Storage & Reheating
Store Orecchiette alla Pugliese leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of pasta cooking water or extra virgin olive oil to restore the sauce’s consistency. Freezing is not recommended, as the texture of the pasta may change.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Orecchiette alla Pugliese
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Equipment
- Large pot for boiling pasta
- Large skillet
- Tongs or spoon (for stirring)
- Knife for chopping
- Measuring cups and spoons
- Slotted spoon
Ingredients
- Kosher salt for pasta water
- 3 tablespoons extra-virgin olive oil plus extra for drizzling
- 9 ounces sweet or hot Italian sausage
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 1 pound broccoli rabe rapini, ends trimmed, leaves separated from stalks with florets
- 12 ounces orecchiette
- 1 ½ ounces Pecorino Romano finely grated, divided
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil over high heat. Add the orecchiette and cook until al dente, about 1 minute less than the package instructions. Reserve 2 cups of pasta water and set aside. Using a spider skimmer or colander, remove the pasta from the pot, but keep the boiling water for blanching the broccoli rabe.
- Blanch the broccoli rabe: Add the broccoli rabe stalks (with florets attached) to the boiling water and cook until barely tender, 1 minute 30 seconds to 2 minutes. Remove using a slotted spoon and transfer to a plate. Add the rabe leaves to the boiling water and cook for another minute until just wilted. Drain and set aside. Once cooled slightly, chop the stalks and florets into 1 ½-inch pieces and combine with the blanched leaves.
- Cook the sausage: Heat the olive oil in a large skillet over medium heat until shimmering. Break the sausage into small bite-sized pieces and add them to the skillet in a single layer. Let cook undisturbed until the bottom side is golden brown, about 2 minutes. Using a spoon or spatula, flip the sausage pieces and continue cooking until browned on all sides.
- Sauté the aromatics: Add the garlic and red pepper flakes to the skillet and cook, stirring, until fragrant, about 30 seconds.
- Deglaze with wine: Increase the heat to medium-high and pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly, about 30 seconds. Turn off the heat.
- Combine the ingredients: Return the skillet to high heat and add 1 cup of the reserved pasta water along with the blanched broccoli rabe. Bring to a boil, stirring constantly, until the water emulsifies with the oil and creates a sauce, about 1-2 minutes.
- Finish the dish: Add the orecchiette to the skillet and toss everything together, allowing the pasta to absorb the flavors. If the sauce is too thick, add more reserved pasta water in ¼ cup increments as needed to keep it slightly loose.
- Add cheese and serve: Remove from heat and stir in ¾ of the grated Pecorino Romano, mixing well to incorporate. Season with salt to taste. Serve immediately, passing the remaining cheese at the table.
Notes
- Substituting Broccoli Rabe: If broccoli rabe is too bitter for your taste, you can use broccolini or regular broccoli. Blanching is still recommended to soften the texture.
- Make it Creamy: For a richer sauce, stir in a tablespoon of butter or a splash of heavy cream before adding the pasta.
- Leftovers Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of pasta water or broth to keep the sauce from drying out.
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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