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ears, sausage and broccoli rabe


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  • For the Sauce:
  • 2 lbs. broccoli di rape
  • 1/2 lb. sweet Italian sausage
  • 5 tablespoons good olive oil
  • 3 large cloves garlic crushed
  • Salt
  • 1/4 teaspoon hot red pepper flakes
  • 1 to 3 tablespoons unsalted butter (optional)
  • 1 cup or more excellent chicken stock
  • For the Pasta:
  • 6 quarts water
  • 2 teaspoons salt
  • 1 lb. orecchiette pasta
  • For Serving:
  • 1 ounce or more Pecorino Romano cheese grated
  • Special Equipment Suggested:
  • A 12-inch saute pan 3 inches deep, with tight-fitting cover
  • A tall stockpot holding at least 2 gallons with cover
  • A large warm platter or warm soup bowls or plates



Step 1

Preparing the Broccoli di Rape: Wash and spin-dry the broccoli di rape and remove the large tough leaves, leaving just tender leaves and flower buds. Cut off and discard the lower part of the stems, leaving broccoli about 8 inches long. Peel the stems by using parer , flick downward.

Preparing the Sauce: Peel the sausage, crumble it, and saute over moderately high heat in a tablespoon of olive oil. In a moment or two, add the crushed garlic and continue sauteing for another 2 to 3 minutes, until the sausage is lightly browned. Drain out the fat in the pan, and add a tablespoon of olive oil. Roughly line up the broccoli di rape and slice into 4-inch lengths: add to the pan, tossing. Taste, and season lightly with salt and pepper flakes. (At this point, you could start the pasta.) Cover the broccoli pan and let steam for several minutes: when the broccoli has wilted, stir in the butter, then the stock and bring to a boil. Taste again for seasoning, and let cook uncovered for several minutes more to reduce and concentrate the liquid.Again taste and correct seasoning. Set aside until the pasta is ready.
add cooked ears
Turn the hot pasta into the hot sauce and toss gently to blend. Taste carefully for seasoning, and remove from heat. Sprinkle on fine bread crumbs, drizzle olive oil, grated part

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