Orecchiette With Broccoli Rabe, Sausage, & Sun-dried Tomato Pesto

This recipe was a find on Pinterest, a new source of cooking inspiration for me.

Tim and I both loved this pasta dish!  Great flavors from the sun-dried tomatoes, sausage, and broccoli rabe.  I used bulk Italian sausage from the half pig share we got.  I did not add red pepper flakes (a shocker for me!) because I didn’t want it to be too spicy for Charlotte.  I served it with some freshly grated pecorino romano.

The only warning is that it does require two pots and your food processor so there was a bit of cleanup (thanks, Tim!) for a weeknight meal.

This recipe is definitely a keeper!

Orecchiette With Broccoli Rabe, Sausage, & Sun-dried Tomato Pesto
Italian Food Forever

  • 1 Pound Orecchiette Pasta
  • 1 Pound Spicy Italian Sausages, From Casings
  • 1 Tablespoon Olive Oil
  • 1 Bunch Broccoli Rabe, Cleaned And Cut Into 1 Inch Pieces
  • Salt & Pepper
  • Dash Of Red Pepper Flakes (Optional)
  • 1/3 Cup Sun-dried Tomato Pesto

Choice Of Cheese To Serve:

  • Freshly Grated Parmesan, Romano, or Salted Ricotta Are Good Choices

Pesto Ingredients:

  • 2 Ounces Sun-dried Tomatoes Packed In Oil
  • 2 Cloves Garlic, Chopped
  • 1/4 Cup Extra Virgin Olive Oil
  • Salt & Pepper
  • 1/4 Cup Chopped Fresh Parsley

To make the pesto, add all the ingredients into a food processor and pulse until smooth.
Heat the oil in a large saucepan or skillet, add the sausage meat and cook thoroughly.
Cook the orecchiette in salted boiling water, adding the broccoli rabe to the pasta pot during the last 3 minutes of cooking.

Once the pasta is cooked al dente, drain the pasta and broccoli rabe, retaining a small cup of the pasta water.

Add the drained pasta and broccoli rabe combination to the skillet with the pesto.
Mix well over high heat for a minute or two until piping hot.

If the mixture seems at all dry, add a little of the pasta water to moisten.

Serve offering your choice of cheese.

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