Photo of Orecchiette with sausage and broccoli rabe by WW

Orecchiette with sausage and broccoli rabe

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
Broccoli rabe, also called rapini, looks like leafy broccoli. It is sturdier than regular broccoli, has a slightly bitter flavor, and holds up well in hearty pasta dishes. To prepare it, trim away the large tough stems, leaving the slender stems, leaves and florets. Sausage adds heft and a hint of sweetness, and balances out the greens and tomatoes. Bonus: This impressive-looking weeknight dinner comes together in just half an hour.


Uncooked orecchiette pasta

8 oz

Uncooked broccoli rabe

1¼ pound(s)

Uncooked sweet Italian turkey sausage

12 oz

Garlic clove(s)

2 medium clove(s)

Crushed red pepper flakes

½ tsp

Grape tomatoes

1 cup(s)

White wine vinegar

2 Tbsp

Table salt

½ tsp

Grated Pecorino Romano cheese

6 Tbsp


  1. Bring large pot of lightly salted water to boil. Add pasta and cook 4 minutes. Add broccoli rabe and cook until pasta and greens are just tender, about 5 minutes longer. Drain, reserving 1/4 cup of cooking water.
  2. Meanwhile, cook sausage in large nonstick skillet over medium heat, breaking it up with wooden spoon, until no longer pink, about 4 minutes. Add garlic and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes, reserved cooking water, vinegar, and salt and cook, stirring to scrape up browned bits from bottom of pan, just until tomatoes are heated through, about 1 minute.
  3. Add pasta mixture to skillet and stir to combine. Divide pasta evenly among 6 bowls. Sprinkle evenly with Romano and serve.
  4. Per serving: generous 1 cup pasta mixture and 1 tablespoon cheese