Orecchiette with sausage and broccoli rabe is a quintessential Italian-American meal that combines sweet fennel sausage, garlicky broccoli rabe, and hot cherry peppers, all of which find their way into the nooks of the orecchiette ensuring each bite is a delight!
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An old-school favorite!
I grew up eating orecchiette with sausage and broccoli rabe and this simple dish can be found on the menu of nearly every Italian restaurant on Long Island and in the New York metro area.
It’s one of my favorite dishes to order, and a dish that my son has become quite good at making – perhaps we’ll film an updated video with him cooking and me taste-testing!
And since I almost always have some type of sausage on hand for dishes like sausage and peppers, pasta norcina or gorgonzola cream sauce pasta, this dish is one I can make whenever the mood strikes!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pasta. The Italian word Orecchiette translates to “little ears” in English and is the preferred pasta shape for this dish because its shape is perfect for capturing bits of the sausage and broccoli rabe. You can use other pasta shapes if you prefer.
- Sausage. Sweet fennel pork sausage is traditionally used for this dish but you can certainly use hot Italian sausage or chicken sausage if you prefer.
- Broccoli rabe. This bitter green provides perfect balance to this dish and I love it! If you don’t enjoy the flavor of broccoli rabe, you can use broccolini, spinach, or another green (my mom does this!)
- Cherry peppers. I can’t imagine orecchiette, sausage, and broccoli rabe without cherry peppers! Hoagie spread is another great option if you can’t find whole cherry peppers.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Remove and discard the bottom 1-inch from the broccoli rabe and roughly chop into 2-3 inch-long pieces.
- Bring a large pot of salted water to boil and blanch the broccoli rabe for 2-3 minutes or until it turns bright green. Using tongs or a pasta spider, remove the broccoli rabe and set it aside to cool. Do not dump the water as you’ll use it for the pasta later on.
- Heat a large pan over medium-high heat and saute the sausage until cooked through then remove the sausage from the pan and set aside. At this time, add the orecchiette to the boiling water and cook it to 1-2 minutes shy of al dente.
- In the same pan the sausage was cooked in, add 1/4 cup of extra virgin olive oil and the chopped garlic and cook until the garlic turns lightly golden, about 2-4 minutes.
- Add the cherry peppers and return the sausage to the pan and cook over medium heat.
- Add the broccoli rabe to the pan and mix everything together. Add a cup of pasta water to the pan and cook for 1 minute more.
- Add the al dente orecchiette and cook until done while tossing and stirring to combine all the ingredients.
- Taste test and make any final adjustments to salt and pepper. When satisfied with the taste, add the parsley, grated cheese and remaining extra virgin olive oil. Toss once more and serve with more cherry peppers and grated cheese on the side.
Top tips
- Cooking the broccoli rabe. Some folks like their broccoli rabe very soft, others like it al dente. Cook it to however you’d like which can mean blanching it for longer or adding to the pan and cooking it there for longer.
- Save your pasta water! Pasta water is a key ingredient in orecchiette with sausage and broccoli rabe. Be sure to save it for making the sauce and for adding at the end if the pasta dries out at all.
More easy pasta recipes with Italian sausage
Orecchiette with sausage and broccoli rabe not only tastes amazing, but it also incredibly easy! Here are a few more of my favorite easy go-to pasta recipes for you to try.
- Pasta alla Zozzona
- Sausage and peppers rigatoni
- Beans and greens sausage pasta
- Creamy Italian sausage pasta
- Sausage cherry tomato pasta
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Orecchiette with Sausage and Broccoli Rabe
Ingredients
- 1 pound (454g) orecchiette
- 1 pound (454g) broccoli rabe bottom 1-inch of stems removed and chopped into 2" pieces
- 1 1/2 pounds (680g) bulk Italian sausage
- 1/2 cup (120ml) extra virgin olive oil divided
- 10 cloves garlic chopped
- 4 large cherry (vinegar) peppers chopped with seeds and stems removed
- 1/4 cup grated pecorino romano
- 1/4 cup minced flat-leaf Italian parsley
- 1 1/2 cups (680ml) reserved pasta water
- salt and pepper to taste
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Instructions
- Cut off and discard the bottom 1-inch of broccoli rabe. Chop the broccoli rabe into 2-3 inch long pieces.
- Bring a large pot of salted water to boil and blanch the broccoli rabe for 2-3 minutes or until it turns bright green. Using tongs or a pasta spider remove the broccoli rabe and set it aside to cool. Do not dump the water. Keep the water boiling for the pasta later on.
- Meanwhile, heat your largest pan to medium-high heat and saute the sausage until cooked through. Remove the sausage from the pan and set it aside.
- To the same pot of boiling water, add the orecchiette pasta. Cook the pasta to 1-2 minutes less than al dente.
- In the same pan, turn the heat down to medium, and add a 1/4 cup of extra virgin olive oil and the chopped garlic. Cook until the garlic turns lightly golden (about 2-4 minutes). Add the cherry peppers and return the sausage to the pan and continue to cook over medium heat.
- Add the broccoli rabe to the pan and mix everything together to combine. Add a cup of pasta water to the pan and cook for 1 minute more. Add in the al dente pasta and cook until done while tossing or stirring to incorporate (about 1-2 minutes).
- Taste test and make final adjustments to salt and pepper. When satisfied turn off the heat and add in the parsley, grated cheese, and the remaining extra virgin olive oil. Mix or toss once more and serve. If the pasta is too dry just add a couple of ounces of pasta water at a time to bring the consistency back to perfect. Serve with more cherry peppers and grated cheese. Enjoy!
Notes
- Prepping broccoli rabe. Make sure to remove the hard bottom 1 inch of the broccoli rabe.
- Save your pasta water. If the pasta dries out before serving, revive it with a few ounces of pasta water.
- Leftovers. Orecchiette with sausage and broccoli rabe can be saved in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on March 14, 2021. It was completely updated on March 24, 2025.
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Excellent recipes! Delicious 😋
So happy you enjoyed!
Also, I forgot to mention that I left the sweet fennel sausage as coins. First time, I de asked it, and this was better, I thought.
James, your recipes are amazing, and easy to follow, and very forgiving. I have shared them with many people
There was a weird lag when I was typing this.
I meant to say that I decased the sausage the first time I made it, but found that coins worked better for me.
I have made this twice, and the second time was much better. Both times, I finely diced a fennel bulb, but 2nd time I also finely diced a shallot. Sauted them until translucent before adding garlic and cherry peppers. Seasoned rapini with Old Bay after blanching, as I do to almost all steamed/blanched vegatables these days. Otherwise, followed it pretty much exactly. Fantastic recipe!
Hi Jim & Tara,
Already made this recipe a few months ago and was the best and ever so delicious and easy to make. Love all your recipes and videos, especially with the kiddos and Tara!
Hi Karen, thanks for the comment. We’re so happy you’re enjoying the recipes!
I’ve watched the video several times and made it with broccoli rabe, broccolini, broccoli, and even Swiss chard. I love them all. Thank you‼️
Hi DB, thanks for the comment. We’re so happy you enjoyed this one!
Delicious recipe. Not a big fan of sausage, but it was great in this particular dish. I left out the peppers and it was still good. Really enjoy all of the recipies you show and watching the videos.
Hi Marylou, thanks for the comment and so happy you’re enjoying the recipes and videos!
Made this for the first time. Although I didn’t have any cherry peppers because my store didn’t have any, it was still delicious. Hubby liked it, too.
Hi Jan, thanks for the comment and so happy you enjoyed!
Hi Jim, your demeanor while preparing the recipe video is so kind and welcoming. Definitely not intimidating like some highly schooled chefs! Your mentor style explanations make me believe I can prepare every single recipe. And this one’s truly a winner! Thank you!
Hi Carole, I really appreciate your feedback and comment; thank you! I’m so happy you enjoyed this recipe!
This is one of my favorite dishes. I am going to try your recipe. Does blanching the broccoli rabe in the same pot you are cooking your pasta in make the pasta bitter?
I am fortunate to live in Fairfield County, CT. We have a great little Italian Resturant that I often order this.
Hi Claudia, thanks for the comment. I don’t find that it makes the pasta bitter, but if you’re concerned about that you can certainly boil in fresh water.
Used regular broccoli. It was still delicious. I didn’t have any cherry peppers so I subbed with some chili sauce Will try it with chicken sausage next time.
Hi Elaine, thanks for the comment and so happy you enjoyed this one!
Delish. One of my favorite pasta dishes. 🤤
Hi Tom, thanks for the review and so happy you liked this recipe!
Made this tonight, and it was fabulous! I bought hot cherry peppers by mistake, so I cut back on the quantity. I’ll be making this often. Thank you.
Hi Laura, thanks for the comment and so happy you enjoyed it!
The way you make it is right on. Very popular and loved dish in many Italian homes.
Thanks for the comment, Linda!
Again my favorite!! I’m from NYC moved years ago but keep searching for long lost recipes n I found you way back… I love your cooking n forgot about some recipes till I saw you making it.. I search everywhere for items to be shipped to me, I would Appreciate any site that I can find that would ship real Italian semolina bread or lard bread.. I found a place that shipped ciCi flour so I can make my pasta.. My dad was from Bari, my late mother-in-law was from Potenza n taught me years ago to mix that and regular flour to make fresh pasta, I am in Love with it but better with real Italian bread , so being from NY now in SC they don’t know about good food or what half of the food is lolol. So please keep showing your recipes n bring me back home 🌹
Hi Patricia, thank you for the comment and I’m happy that my recipes can provide a bit of nostalgia for you.
My favorite dish of all times, but without peppers…
This was a fantastic recipe and quick and easy to prepare for a week night! When I make one of your recipes, I feel the good comes out tasting restaurant quality! And I do enjoy watching you prepare them!
Thank you, Marianne! So happy you’re enjoying the recipes!
This is the best. I have been making this for sometime, “winging it” but my wife complains about the broccolirabe. Not with this recipe. James always tests and demonstrates his methods. Outstanding. On another note, I have been making pizza for almost 50 years at home. I thought I nailed it until I tweaked my style with James’ ideas. I look forward to seeing what you are up to everyday in my newsfeed.
Hi Bob. I’m glad you enjoyed both this and the pizza recipe. Thanks for watching and liking my videos!
Wonderful tasting dish. You make it so easy to follow recipes. Thank you!
Thank you very much!
Thanks can’t wait to make this recipe keep sending more it’s takes me forever to write but it relaxes me haa ice to meet you Jim my names carolann
Thank you! Glad you like the recipe!
This is one of our favorites! Yours is soooooo delicious!
Thanks, Justin! This is probably my wife’s favorite pasta too.