📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Puglia with this quintessential Italian classic, naturally dairy-free and bursting with robust flavors. The 'little ears' of orecchiette perfectly cradle morsels of savory, fennel-spiced sausage and the sophisticated bitterness of tender broccoli rabe. Finished with a luxurious emulsion of garlic-infused olive oil and starchy pasta water, this dish proves you don't need cheese to achieve a silky, decadent mouthfeel.
🥗 Ingredients
The Pasta and Greens
- 1 pound Orecchiette pasta (dried, high-quality semolina)
- 1 large bunch Broccoli rabe (Rapini) (tough ends trimmed, roughly chopped into 2-inch pieces)
- 2 tablespoons Kosher salt (for the pasta water)
The Savory Base
- 1 pound Italian pork sausage (bulk or casings removed; spicy or sweet based on preference)
- 1/4 cup Extra virgin olive oil (high quality, divided)
- 6 pieces Garlic cloves (thinly sliced)
- 1/2 teaspoon Red pepper flakes (adjust for heat)
- 1/2 teaspoon Fennel seeds (crushed slightly)
Finishing Touches
- 1/4 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Reserved pasta water (starchy gold)
- 1/2 piece Fresh lemon juice (for brightness)
- 1/4 cup Toasted breadcrumbs (optional, for dairy-free crunch)
- to taste Black pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot containing at least 6 quarts of water to a rolling boil. Add the 2 tablespoons of kosher salt—it should taste like the sea.
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2
While the water heats, prepare the broccoli rabe by washing it thoroughly and cutting it into 2-inch pieces, keeping the florets and leaves separate from the thicker stems.
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3
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage meat, breaking it into bite-sized chunks with a wooden spoon.
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4
Cook the sausage for 6-8 minutes until deeply browned and slightly crispy. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the pan.
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5
Reduce the skillet heat to medium. Add the remaining 2 tablespoons of olive oil along with the sliced garlic, red pepper flakes, and crushed fennel seeds. Sauté for 1-2 minutes until the garlic is golden but not burnt.
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6
Deglaze the skillet with the white wine, scraping up all the flavorful brown bits (fond) from the bottom. Let the wine reduce by half.
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7
Add the orecchiette to the boiling water. Set a timer for 2 minutes less than the package directions for 'al dente'.
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8
When the pasta has 3 minutes of cooking time remaining, drop the chopped broccoli rabe directly into the boiling water with the pasta. This blanches the greens and seasons them simultaneously.
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9
Before draining, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside.
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10
Drain the pasta and broccoli rabe together in a colander, then immediately transfer them into the skillet with the garlic oil.
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11
Add the cooked sausage back into the skillet. Pour in half of the reserved pasta water and increase the heat to medium-high.
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12
Toss everything vigorously for 1-2 minutes. The starch in the water will emulsify with the olive oil, creating a light, silky sauce that coats every ear of pasta.
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13
Turn off the heat. Squeeze the fresh lemon juice over the dish and add a final drizzle of extra virgin olive oil and freshly cracked black pepper.
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14
Divide into warm bowls and top with toasted breadcrumbs for a satisfying texture that mimics the crunch of Parmesan without the dairy.
💡 Chef's Tips
Don't skip blanching the broccoli rabe in the pasta water; it removes the excess bitterness while keeping the color vibrant. If the pasta looks dry, add more reserved pasta water one splash at a time until it glistens. Use a high-quality 'finishing' olive oil for the final drizzle to elevate the flavor profile. If you find broccoli rabe too bitter, you can substitute with broccolini or lacinato kale, though the flavor will be milder. Always brown the sausage thoroughly; those crispy edges provide essential texture to the soft pasta.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Rosé to balance the spicy sausage. Serve alongside a simple arugula salad with a balsamic vinaigrette. Accompany with warm, crusty sourdough bread to soak up the garlic-infused oil. A side of roasted red peppers or marinated artichokes complements the earthy greens beautifully. For dessert, a simple bowl of fresh seasonal berries keeps the meal light and dairy-free.