Orecchiette with Broccoli Rabe
A hearty pasta dish combining earthy broccoli rabe, savory plant-based sausage, and sun-dried tomatoes for a comforting and flavorful meal.
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
- 3 pieces plant-based Italian sausages (broken into small pieces)
- 1½ bunches broccoli rabe (trimmed and chopped)
- 8 oz. dry orecchiette pasta
- 4 cloves garlic (sliced thin)
- ¼ cup dry white wine
- ⅓ cup grated parmesan cheese (or plant-based alternative)
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- ¼ tsp. red pepper flakes (adjust to taste)
- Sea salt and freshly ground black pepper (to taste)
- 2 pieces caramelized onions (prepared ahead of time)
- 8 pieces oil-packed sun-dried tomatoes (chopped)
- ⅓ cup pine nuts (toasted)
- for cooking Extra-virgin olive oil
Instructions
- Heat olive oil in a cast-iron skillet over medium heat. Cook plant-based sausage pieces for 1-2 minutes until browned, then set aside.
- Bring a large pot of salted water to a boil and blanch the broccoli rabe for about 2 minutes. Remove and chop into one-inch pieces.
- Cook orecchiette pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- In the same skillet, heat olive oil and sauté garlic and broccoli rabe for 30 seconds. Add white wine and cook for another 30 seconds.
- Add drained pasta directly to the skillet along with reserved pasta water, parmesan, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Stir gently.
- Fold in cooked sausage, caramelized onions, sun-dried tomatoes, and toasted pine nuts. Adjust seasoning if needed.
- Serve immediately, garnished with extra parmesan and a drizzle of olive oil.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain texture.