Orcchiette Pasta with Broccoli Rabe and Sausage Recipe - Allrecipes.com
Orcchiette Pasta with Broccoli Rabe and Sausage Recipe
  • READY IN 35 mins

Orcchiette Pasta with Broccoli Rabe and Sausage

Recipe by  

"One day my boyfriend and I went out to eat in Little Italy and he order a dish that he said was exactly like what I make at home for him! Why spend $25 when you can do it at home? It's a really warm and filling dish that you won't be able to get enough of! You can add tomatoes to it if you wish and adjust the garlic, hotness and oil to your liking. Enjoy! I serve this with Romano cheese and crushed red pepper."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orcchiette and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. At the same time, bring another large pot of lightly salted water to a boil. Stir in the broccoli rabe, and cook uncovered until tender, about 6 minutes. Drain, and return to the pot along with the orcchiette pasta.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage, and cook until firm turning frequently, about 5 minutes. Cut the sausage into 1/2 inch pieces, and sprinkle with the minced garlic, salt, onion salt, garlic powder, and black pepper. Cook until the sausage is no longer pink in the center, and beginning to brown on the cut sides, about 5 minutes more. Once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2009

This is a great recipe. Very close to one I got when stationed in Italy. The main differences are the sausage wasn't used and after blanching the broccoli was sauted with the spices. The Italian lady who taught me to make it used the same pot and water for boiling the pasta and blanching the broccoli. Just blanch the broccoli first, scoop it out and cook the pasta. She said it didn't add anything to the pasta but saved water and using two pots. It has been the most requested recipe by my children when they leave home.

Most Helpful Critical Review
Mar 12, 2012

This is an easy weeknight meal but a little on the ho-hum side. I don’t care for broccoli rabe so I substituted escarole. Added some white wine and chicken broth, as well as the fresh tomatoes suggested as an option by the submitter. Omitted the olives and, since good fresh garlic was already included, I skipped the onion salt and garlic powder as well.


11 Ratings

Mar 23, 2011

Used Curelom's recommendation to cook the broccoli rabe in the same pot as the pasta...less dishes is always good! Next time, I will cook the broccoli rabe for half the time shown because it all fell apart when mixed together. Regardless - it was delicious and easy! (skipped the olives because we don't like them)

Mar 14, 2011

This is delicious! I made it vegetarian by using veggie sausage, and used collards because that was all we had. Everyone at the table had multiple helpings, my five year-old included! I will definitely make this again.

Sep 22, 2011

My family, including three teen daughters, love this! Also good with mild ital sausage and topped with Parmesan cheese. For a complete meal, I make homemade bread sticks (a snap to make with our bread machine) and a spring mix salad with red onion, raspberries and pine nuts.

Sep 16, 2011

Great recipe. Added some extra garlic for my taste. Next time, I would love to make this with a cream sauce or stewed tomatoes. Thanks!

Mar 17, 2013

Good dish. I added 8oz of sliced mushrooms, half a chopped onion and about 1/2c of the salted pasta water, omitting the black olives and onion salt. Makes tons! Flavor is good the first night but the dish gets dry for leftovers.

Mar 12, 2013

Excellent! Everyone in my family had seconds. I used mild italian sausage cooked on the grill and cut into coins and cauliflower as well as leftover peas. I also was generous with the black pepper. This will definately be put into our rotation.


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  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 61.2 g
  • 20%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1442 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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