Sausage and Broccoli Rabe Orecchiette

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 35 min · Pork · high-protein

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Ingredients

• 1/4 lb hot Italian sausage, casings removed
• 1/2 lb broccoli rabe
• 1/4 lb orecchiette
• 2 garlic cloves
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil
• 1/4 cup grated Pecorino Romano
• 1 lemon
• 1/4 cup chicken stock

Method (tap to check — screen stays awake)

1. Trim the thick stem ends from the rabe and cut the rest into 2-inch lengths. Blanch it in a big pot of heavily salted boiling water 2 minutes, lift it out with a spider, and keep the water on the boil — that blanch is what takes the bitterness down to pleasant.
2. Cook the orecchiette in the same water to one minute short of al dente. Reserve 1.5 cups of the water.
3. Meanwhile brown the sausage in the oil in a wide skillet over medium-high 7 minutes, breaking it into rough lumps rather than crumbs, until cooked through at 160F.
4. Add the sliced garlic and pepper flakes and cook 1 minute, then the stock, scraping up the browned bits.
5. Add the blanched rabe and cook 3 minutes, then the drained pasta and 1 cup of the pasta water. Toss hard over the heat 2 minutes until the liquid turns creamy and coats the orecchiette.
6. Off the heat, fold in the Pecorino and the zest and juice of the lemon, and season with salt and pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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