Orecchiette with Italian sausage and broccoli rabe

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orecchiette with Italian sausage and broccoli rabe

Customer Favorite

Orecchiette with Italian sausage and broccoli rabe


2 Servings, 800 Calories/Serving

25–35 Minutes

This classic pasta dish with broccoli rabe, sweet Italian sausage, and tangy red pepper vinaigrette is a favorite of film legend Francis Ford Coppola.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orecchiette
  • ¾ pound broccoli rabe
  • 1 or 2 cloves peeled fresh garlic
  • 1 or 2 shallots
  • ½ pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 1 teaspoon red chile flakes (optional)
  • ¼ cup grated Parmesan
  • 1 romaine heart
  • 2 or 3 red radishes
  • Sunbasket red pepper vinaigrette (roasted red peppers - olive oil - almonds - red wine vinegar - Dijon mustard - coconut sugar - salt - black pepper)

Nutrition per serving

Protein: 29g (58% DV), Fiber: 8g (32% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 11g (55% DV), Cholesterol: 80mg (27% DV), Sodium: 1310mg (55% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 63g (21% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until tender, 9 to 11 minutes. Drain, reserving ½ cup pasta cooking water.
While the water heats and the orecchiette cooks, prepare the vegetables and sausage.


Prep the vegetables

  • Trim the ends from the broccoli rabe; cut the broccoli rabe into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and thinly slice the shallots.


Cook the sausage

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned and cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.


Cook the broccoli rabe; finish the pasta

In the same pan used for the sausage, add the broccoli rabe, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the garlic, shallots, and as many chile flakes as you like and cook until the shallots are softened, 1 to 2 minutes.
Add the sausage, orecchiette, and either ¼ cup pasta cooking water plus ¼ cup white wine, or ½ cup pasta cooking water. Season with salt and pepper and cook, stirring occasionally, until the sauce thickens and the sausage is heated through, 1 to 2 minutes. Remove from the heat and stir in the Parmesan.
While the pasta finishes cooking, begin preparing the salad.


Make the salad

  • Trim the root end from the romaine; coarsely chop the leaves.
  • Trim the ends from the radishes; thinly slice the radishes.
In a medium bowl, toss together the romaine, radishes, and half the red pepper vinaigrette. Season to taste with salt and pepper.


Transfer the pasta to individual bowls. Serve the salad and remaining vinaigrette on the side.