Italian Sausage and Broccoli Rabe


  • 1 lb. Orecchiette
  • 11/2 lb. Broccoli Rabe (or any bitter green)
  • 1/2 lb. Mild Italian New York Style Sausage Links (remove from casing)
  • 1/2 lb. Hot Italian New York Style Sausage Links (remove from casing)
  • 4 Anchovy Fillets (chopped)
  • 3 Garlic Cloves (crushed)
  • 2 teaspoons Red Chile Pepper Flakes
  • 2 tablespoons Plain Dried Bread Crumbs
  • 2 tablespoons Fresh Parsley (chopped)
  • 2 tablespoons Butter
  • Salt and Pepper to taste
  • 1/4 cup Freshly Grated Pecorino Romano Cheese


  • Trim the ends of the broccoli rabe and cook in salted boiling water until tender, about 5 minutes.

  • Drain and when cool enough to handle, coarsely chop and set aside.

  • Bring a large pot of water to a boil.

  • Add 1 tablespoon salt, and the pasta.

  • Cook according to the package.

  • Drain and set aside.

  • While the pasta is cooking, put the sausage in 1/4 cup of water in a large skillet over medium-high heat.

  • As the sausage cooks, break it up with a wooded spoon.

  • Once all the water has evaporated let the sausage brown a little, then add another tablespoon of water and loosen any bits from the bottom of the pan with the spoon.

  • Once all the water has evaporated, add the olive oil, anchovy, garlic and red pepper flakes, cook until the garlic begins to color and melts.

  • Add the bread crumbs and stir quickly once or twice.

  • Add the broccoli rabe and cook for another 2 to 5 minutes.

  • Season with salt and pepper.

  • Stir in the pasta, butter and  Romano Cheese.

  • Serve at once.

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