Orecchiette with Broccoli Rabe is a vibrant dish that balances earthy bitterness with rich, savory flavors in every bite. The tender pasta cups cradle the slightly crisp broccoli rabe, creating a delightful contrast in textures. A hint of garlic and a sprinkle of red pepper flakes add warmth and depth, making this meal both comforting and exciting. Ready in just 40 minutes, it’s perfect for a quick yet impressive weeknight dinner.

This recipe brings together simplicity and sophistication, offering a satisfying meal that feels indulgent without being heavy. The nutty undertones of Parmesan cheese meld beautifully with the bright, peppery greens, while the al dente pasta ties it all together. Whether you’re cooking for yourself or sharing with loved ones, this dish promises a burst of flavor and a touch of Italian charm in every forkful.

Ingredients for Orecchiette with Broccoli Rabe

3 Plant-Based Italian Sausages (or substitute with regular Italian sausage if preferred)
Extra-virgin olive oil (for cooking and flavor)
1½ bunches broccoli rabe (trimmed and chopped)
8 ounces dry orecchiette pasta
4 garlic cloves, sliced
¼ cup dry white wine (optional, can substitute with vegetable broth)
⅓ cup grated parmesan cheese (use vegan parmesan for a plant-based option)
1 tablespoon lemon juice, plus 1 teaspoon zest
¼ to ½ teaspoon red pepper flakes (adjust to taste)
Sea salt and freshly ground black pepper (to taste)
2 caramelized onions (prepared in advance)
8 oil-packed sun-dried tomatoes, chopped
⅓ cup pine nuts (toasted for extra flavor)

Step-by-Step Instructions

Cook the sausages: Break the sausages into small pieces. Heat a cast-iron skillet to medium, brush with ½ teaspoon olive oil, and cook for 1 to 2 minutes or until well-browned. Remove and set aside.
Prepare the broccoli rabe: Trim ½ inch off the ends. Boil in a large pot of salted water for 2 minutes. Scoop out, drain, and pat dry with a kitchen towel. Chop into 1-inch pieces.
Cook the pasta: Bring the pot of water back to a boil, add more salt, and cook the orecchiette according to package directions until al dente. Reserve ½ cup of the starchy pasta water.
Sauté the garlic and broccoli rabe: When the pasta has about 1 minute left, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and broccoli rabe and cook for 30 seconds.
Deglaze with wine: Add the white wine and cook for another 30 seconds.
Combine pasta and sauce: Use a slotted spoon to transfer the pasta directly into the skillet. Add the reserved pasta water, parmesan cheese, lemon juice, zest, red pepper flakes, ½ teaspoon salt, and freshly ground pepper. Stir to combine.
Add remaining ingredients: Stir in the cooked sausage, caramelized onions, sun-dried tomatoes, and top with pine nuts.
Season and serve: Taste and adjust seasoning if needed. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

This Orecchiette with Broccoli Rabe is a hearty dish that pairs beautifully with a crisp green salad or a side of garlic bread. For a complete Italian-inspired meal, serve it with a glass of the same dry white wine used in the recipe. A sprinkle of extra parmesan cheese and a drizzle of olive oil on top will add a final touch of richness.

Quick Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the pasta and warm it in a skillet over medium heat, stirring occasionally. This helps restore moisture and prevents the dish from drying out. Avoid microwaving, as it can make the broccoli rabe mushy.

Easy Recipe Variations

Swap out the plant-based sausages for traditional Italian sausage or grilled chicken for a meatier option. If broccoli rabe is too bitter for your taste, try using broccolini or even spinach. For a nut-free version, skip the pine nuts and add toasted breadcrumbs for a similar crunch. You can also experiment with different cheeses like pecorino or asiago.

Time-Saving Hacks

To save time, caramelize the onions and cook the sausages ahead of time. Use pre-washed and trimmed broccoli rabe to skip the prep step. If you’re in a rush, cook the pasta and broccoli rabe together in the same pot—just add the broccoli rabe during the last 2 minutes of cooking. These small tweaks can shave off precious minutes without sacrificing flavor.

Essential Equipment Guidance

A large cast-iron skillet is ideal for browning the sausages and sautéing the garlic and broccoli rabe. Use a slotted spoon to transfer the pasta directly from the pot to the skillet, ensuring you capture some of the starchy pasta water. A microplane grater is perfect for zesting the lemon and grating the parmesan cheese finely. These tools make the process smoother and more efficient.