Broccoli Rabe and Italian Sausage Pasta

    (19)
    35 minutes

    This is a great pasta dish just like you'd find in a good Italian restaurant. You can adjust the garlic and hotness to your taste. Fresh pasta is best if you can find it.


    11 people made this

    Ingredients
    Serves: 6 

    • 500g orecchiette or seashell pasta
    • 2 bunches broccoli rabe (rapini), trimmed and chopped
    • 1/4 cup (65ml) extra-virgin olive oil
    • 6 (125g) links hot Italian sausage
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon onion salt
    • 1/2 teaspoon garlic powder
    • 1 pinch ground black pepper
    • 125g sliced black olives

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
    2. At the same time, bring another large pot of lightly salted water to a boil. Stir in the broccoli rabe and cook uncovered until tender, about 6 minutes. Drain, and return to the pot along with the pasta.
    3. Meanwhile, heat the olive oil in a large frypan over medium heat. Add the sausage and cook until firm turning frequently, about 5 minutes. Cut the sausage into 1cm pieces and sprinkle with the minced garlic, salt, onion salt, garlic powder and black pepper. Cook until the sausage is no longer pink in the centre and beginning to brown on the cut sides, about 5 minutes more. Once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (19)

    Reviews in English (16)

    by
    40

    This is a great recipe. Very close to one I got when stationed in Italy. The main differences are the sausage wasn't used and after blanching the broccoli was sauted with the spices. The Italian lady who taught me to make it used the same pot and water for boiling the pasta and blanching the broccoli. Just blanch the broccoli first, scoop it out and cook the pasta. She said it didn't add anything to the pasta but saved water and using two pots. It has been the most requested recipe by my children when they leave home.  -  30 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    18

    Used Curelom's recommendation to cook the broccoli rabe in the same pot as the pasta...less dishes is always good! Next time, I will cook the broccoli rabe for half the time shown because it all fell apart when mixed together. Regardless - it was delicious and easy! (skipped the olives because we don't like them)  -  22 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    8

    This is delicious! I made it vegetarian by using veggie sausage, and used collards because that was all we had. Everyone at the table had multiple helpings, my five year-old included! I will definitely make this again.  -  10 Mar 2011  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 9 collections