Spicy Broccoli Rabe and Sausage Pasta: Your Flavor-Packed, Quick Weeknight Meal
Prepare to meet your new obsession: this vibrant and incredibly flavorful Broccoli Rabe and Sausage Pasta. It’s not just a meal; it’s a culinary experience that surprisingly comes together in under 30 minutes, making it an ideal choice for busy weeknights when you crave something truly satisfying and delicious. This recipe is a personal favorite, holding a top spot among my all-time beloved pasta dishes, and I’m confident it will quickly become one of yours too.
This pasta recipe is a staple in our household, appearing on our dinner table every few weeks. Its incredible taste and ease of preparation make it a go-to dish that you’ll want to recreate time and again. While broccoli rabe and sausage pasta is a revered classic in Italian cuisine, my rendition introduces a few thoughtful twists that elevate it to an extraordinary level, transforming a simple dish into an unforgettable meal.
My unique recipe features spicy Hot Italian pork sausage, adding a robust and peppery foundation. This is beautifully complemented by briny Kalamata olives, intensely flavorful sun-dried tomatoes (bursting with umami), and a generous amount of fresh garlic. Just before serving, this rich and aromatic sausage mixture is perfectly tossed with orecchiette pasta – or any other small, textured pasta of your preference – ensuring every bite is packed with exquisite flavor.
The synergy of these carefully selected ingredients is nothing short of magical. The result is a pasta dish that is spicy, savory, wonderfully briny, and profoundly flavorful, all while being remarkably simple to prepare. It truly offers a little bit of everything you could want in a meal, and the best part is how quickly it comes together. I initially shared this recipe years ago, and today I’m presenting an updated version with fresh photos, confident that it deserves another moment in the spotlight to inspire your next delicious dinner.
The Versatility of Broccoli Rabe and Sausage Pasta
One of the many reasons this broccoli rabe pasta is so beloved is its incredible adaptability. Don’t feel bound by the recipe’s exact ingredients; it’s designed to be flexible! If there’s an ingredient you’re not keen on, simply omit it. For those who prefer less heat, swap the spicy sausage for a mild Italian variety and reduce or remove the red pepper flakes. If pork isn’t your preference, chicken or turkey sausage makes an excellent substitute. And for a delicious vegetarian option, feel free to leave out the sausage entirely – the robust flavors from the other ingredients will still create a fantastic dish. This dish truly caters to a variety of tastes and dietary preferences, making it a crowd-plepleaser for everyone at your table.
What is Broccoli Rabe? Unpacking this Unique Green
Broccoli rabe, also known as rapini or Italian broccoli, is a powerhouse green vegetable closely related to the cabbage and turnip families. It’s distinguished by its large bunches, vibrant green leaves, slender stems, and small, broccoli-like florets. While I’ve always appreciated broccoli rabe, mastering this recipe truly made me a devoted fan. If you’re new to cooking with this intriguing green, this pasta dish is the perfect introduction.
Known for its distinctly bitter flavor, broccoli rabe is far from one-dimensional. This bitterness is not harsh but rather complex and sophisticated, and it’s wonderfully balanced by the savory, spicy, and briny components of this pasta. Beyond its unique taste, broccoli rabe is packed with nutritional benefits, boasting high levels of Vitamin K and C, dietary fiber, and iron, making it a healthy addition to any meal.
For this particular recipe, we utilize the entire bunch of broccoli rabe – stems, leaves, and buds – all of which are edible and contribute a fantastic range of textures to the finished pasta. We begin by roughly chopping it and giving it a brief blanch in boiling salted water. This quick blanching step is crucial; it helps to soften the rabe’s texture and mellow its inherent bitterness, preparing it to be sautéed alongside the flavorful sausage, olive, sun-dried tomato, and garlic mixture. As the broccoli rabe continues to cook down in the skillet, its bitterness becomes even more delicate, seamlessly integrating with the other ingredients.
Broccoli Rabe vs. Broccolini: Knowing the Difference
It’s important not to confuse broccoli rabe with broccolini, as they are distinct vegetables with different characteristics and best uses. Broccolini is a hybrid of Chinese kale and traditional broccoli, featuring much smaller florets and long, slender stalks. It has a milder, slightly sweeter flavor profile compared to broccoli rabe and is typically better suited for roasting, grilling, or steaming.
If you find yourself unable to locate broccoli rabe for this recipe, don’t despair! Excellent alternatives include hardy greens like kale or spinach. If opting for kale, you might want to give it a quick blanch just like the broccoli rabe to tenderize it. However, if using spinach, you can skip the blanching step entirely and simply add it directly to the skillet to wilt, as it cooks down much faster and has a significantly milder flavor.
How to Make Broccoli Rabe and Sausage Pasta: A Step-by-Step Guide
This fantastic broccoli rabe pasta is designed for efficiency, taking approximately 30 minutes from start to finish. You’ll only need two key pieces of equipment: one large pot (for blanching the greens and cooking the pasta) and one spacious, preferably 10-inch to 12-inch stainless steel skillet (or larger!), which is crucial for properly browning the sausage and combining all the ingredients without overcrowding.
For the sausage component, I highly recommend using high-quality Hot Italian pork sausage. Whether you opt for bulk sausage or traditional links, ensure you remove and discard the casings. This allows the sausage to crumble more easily and distribute evenly throughout the pasta, ensuring every bite is consistently flavorful. The secret to a truly exceptional dish lies in the browning and caramelization of the sausage. This process develops deep, rich flavors that are foundational to the dish’s appeal. To achieve this, a large skillet is non-negotiable; a pan that’s too small will overcrowd the sausage, causing it to steam rather than brown, leading to a less flavorful outcome.
The large pot serves a dual purpose: first, for briefly blanching the broccoli rabe greens, and then for cooking your chosen pasta. This smart approach minimizes dirty dishes, making cleanup a breeze. As you’ll be transferring the blanched greens and later the cooked pasta directly into the skillet with the sausage mixture, having a large slotted spoon or a kitchen spider on hand will prove incredibly useful for easy and efficient transfer.
If you fall in love with this recipe as much as we have, be sure to explore other equally delightful pasta creations, such as this hearty romanesco cauliflower pasta or the refreshing fennel pasta. Each offers a unique blend of flavors and textures that are perfect for expanding your weeknight meal repertoire.
Broccoli Rabe and Sausage Pasta
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Equipment
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All-Clad 5-Ply 6-Quart Sauté Pan with Lid
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Stainless Steel Spider Strainer
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 12-16 ounces Hot Italian pork sausage casings removed
- ⅓ cup olive oil-packed sun-dried tomatoes finely chopped
- ½ cup pitted and drained kalamata olives roughly chopped
- 5-6 large garlic cloves finely chopped
- ¼ teaspoon dried red pepper flakes
- 1 large bunch broccoli rabe (about 1 lb) roughly chopped
- 12 ounces orecchiette or other textured short pasta
- kosher salt to taste
- freshly ground black pepper to taste
- grated parmigiano-reggiano cheese for serving
Instructions
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Bring a large pot of generously salted water to a rolling boil. In a large, preferably 10-12 inch stainless steel skillet, heat the extra virgin olive oil over medium-high heat. Add the Hot Italian pork sausage, ensuring you break it into small, uniform pieces as it goes into the hot pan. Brown the sausage thoroughly, stirring occasionally, until it is mostly cooked through and beautifully caramelized, developing deep, rich flavors.
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Once the sausage is browned, add the roughly chopped Kalamata olives and finely chopped sun-dried tomatoes to the skillet. Sauté this mixture over medium heat for 1 to 2 minutes, stirring frequently, allowing the flavors to meld and deepen. Next, add the finely chopped fresh garlic and dried red pepper flakes. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant and the spices have bloomed, being careful not to burn the garlic.
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Add the roughly chopped broccoli rabe to the now boiling salted water. Blanch the greens for 1 to 2 minutes, or until they are just wilted and tender-crisp. Using a skimmer, fine-meshed sieve, or a large slotted spoon, carefully transfer the blanched broccoli rabe directly into the skillet with the sausage mixture. Stir everything together until evenly combined. Critically, do not discard the boiling water from the pot; you will use it to cook the pasta in the next step! Keep the skillet over medium-low heat to gently sauté and keep warm, stirring occasionally, and season the mixture to taste with salt and freshly ground black pepper.
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Bring the same pot of blanching water back to a vigorous boil. Add your chosen pasta (orecchiette or another textured short pasta works wonderfully) and cook according to package directions until it is perfectly al dente. Before draining, make sure to reserve about a cup or so of the starchy pasta cooking water – this will be essential for creating a silky sauce later.
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Scoop the cooked and drained pasta directly into the large skillet with the sausage and broccoli rabe mixture. Gently toss the pasta with the flavorful ingredients until everything is thoroughly combined. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency. This starchy water helps bind the sauce to the pasta. Taste and adjust seasoning with additional salt and pepper as needed.
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Serve your sensational pasta immediately in warm bowls. Garnish generously with freshly grated Parmigiano-Reggiano cheese and, if desired, a light drizzle of high-quality extra virgin olive oil to enhance the flavors further. Enjoy this ultimate weeknight Italian feast!
Tips for Success:
- **Sausage Selection:** While Hot Italian pork sausage is highly recommended for its flavor depth, this dish is incredibly flexible. Feel free to substitute with spicy Italian chicken or turkey sausage if you prefer a leaner protein or are avoiding pork.
- **Vegetarian Adaptation:** To make this dish vegetarian, simply omit the sausage altogether. You can boost the savory profile by adding additional umami-rich ingredients like sautéed mushrooms, or by incorporating a can of rinsed and drained cannellini beans or chickpeas for added protein and texture.
- **Spice Level Control:** The amount of red pepper flakes can be adjusted to your preference. For a milder dish, use less or omit entirely. For an extra kick, feel free to add a bit more!
- **Pasta Choice:** Orecchiette is excellent because its cup-like shape captures the sauce and small pieces of sausage and broccoli rabe beautifully. However, other short, textured pastas like penne, rigatoni, or cavatappi would also work well.
- **Don’t Rush the Browning:** The key to a deeply flavorful sauce is properly browning the sausage. Ensure your skillet is hot and avoid overcrowding the pan to allow for good caramelization, which develops crucial flavor compounds.
Customization and Variations: Make It Your Own
This recipe is a fantastic canvas for culinary creativity. Don’t hesitate to adapt it to your pantry or personal preferences:
- Spice Level: If you’re sensitive to heat, opt for a mild Italian sausage and omit the red pepper flakes. For extra fire, a pinch more red pepper flakes or even a dash of hot sauce at the end can elevate the kick.
- Protein Swaps: Not a fan of pork? Hot Italian chicken or turkey sausage are excellent alternatives that maintain a similar flavor profile. Ensure they are well-browned for maximum taste.
- Vegetarian Delight: For a completely meat-free version, simply exclude the sausage. To compensate for the richness, consider adding a can of drained cannellini beans or chickpeas for texture and protein, or a medley of sautéed mushrooms (cremini or shiitake work well) for an umami boost.
- Greens Alternatives: If fresh broccoli rabe is hard to find, kale (lacinato or curly) or Swiss chard are good stand-ins. Blanch them briefly as you would the broccoli rabe. Spinach is another option, though it cooks down very quickly and doesn’t require blanching; simply add it to the skillet to wilt.
- Additional Flavors: Experiment with a squeeze of fresh lemon juice at the end for brightness, a sprinkle of lemon zest for aromatic notes, or toasted pine nuts for added crunch and nutty flavor. A few cherry tomatoes, halved and added with the olives, can also bring a burst of sweetness.
- Cheese Options: While Parmigiano-Reggiano is classic, Pecorino Romano offers a sharper, saltier kick that pairs beautifully with the robust flavors of this dish.
Storage and Reheating Tips for Leftovers
This broccoli rabe and sausage pasta is almost as good the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently on the stovetop over medium-low heat. Add a splash of chicken or vegetable broth, or even a little more reserved pasta water if you have it, to help loosen the sauce and rehydrate the pasta, preventing it from drying out. A fresh drizzle of olive oil and a sprinkle of cheese before serving will revive its fresh flavors.
The Perfect Weeknight Meal Awaits
This Spicy Broccoli Rabe and Sausage Pasta is more than just a recipe; it’s a testament to how simple, quality ingredients can combine to create something truly spectacular in a short amount of time. It’s a dish that brings comfort and bold flavors to your table without demanding hours of your evening. Whether you’re a seasoned chef or a novice cook, its straightforward preparation and incredible taste will make it an instant hit. So, grab your ingredients, fire up your skillet, and prepare to be delighted by this exquisite Italian classic with a modern, flavorful twist. Don’t just make dinner; create an experience that you and your loved ones will want to savor again and again!