Photo of Orecchiette with sausage & broccoli rabe by WW

Orecchiette with sausage & 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. Cooking the broccoli rabe in boiling water helps to remove some of it's bitterness. We save time by adding it to the boiling pasta towards the end of cooking. 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.


Table salt

½ tsp, plus more for salting water

Uncooked orecchiette pasta

8 oz

Uncooked broccoli rabe

1¼ pound(s), 1 large bunch, tough stems trimmed, very coarsely chopped

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

Grated Pecorino Romano cheese

6 Tbsp


  1. Bring large pot of lightly salted water to boil. Add pasta and cook for 4 minutes. Add broccoli rabe and cook until pasta is al dente and greens are just tender, about 5 minutes more. Drain pasta and broccoli rabe, reserving 1⁄4 cup cooking water.
  2. Meanwhile, in large nonstick skillet, cook sausage over medium heat, stirring and breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Add garlic and crushed red pepper and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes, vinegar, 1⁄2 tsp salt, and reserved cooking water. Cook, stirring to scrape up any browned bits from bottom of pan, just until tomatoes are heated through, about 1 minute.
  3. Add pasta and broccoli rabe to skillet and stir to combine. Divide pasta among 6 bowls. Sprinkle with cheese.
  4. Per serving: 1 generous cup pasta and 1 tbsp cheese