This is an old-school Italian Pasta with Broccoli Rabe and Sausage built for weeknights. I grew up loving this pasta, whether it was served hot after school, or I was sneaking bites of it cold out of the fridge! It's a savory, silky sauce without any cream, and it's ready in less than 45 minutes.
Looking for more easy Italian weeknight pasta recipes? Try our Italian Summer Pasta with Zucchini or Creamy Pesto Shrimp Pasta.
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Why This Recipe
Any pasta meal that has meat, vegetables, and pasta combined is always a win because it's an all-in-one dish. This sausage and broccoli rabe pasta is exactly that! A full, easy weeknight meal done in one pan in under 45 minutes.
This dish will make it onto your weeknight rotation because it's quick and a complete meal like our Sausage and Fennel Pasta or Italian Pink Sauce with Sausage.
Broccoli Rabe is the king of vegetables. I will hear no arguments otherwise. I have such a tough time with leftover vegetables, but I can eat Broccoli Rabe cold at 6 AM. This recipe heats up well with a little extra olive oil, so it's great for after-work leftovers too! And if you love these flavors, try our Broccoli Rabe and Tortellini Soup!
Ingredient Notes and Substitutions
- Pasta. Typically, I make this recipe with farfalle or orecchiette. Orecchiette is the traditional version, but any flat pasta works really well with this because it makes it easy to get a forkful.
- Sausage. I use sweet Italian sausage and squeeze ½-inch to 1-inch pieces out of the casing. You can also make Homemade Ground Sausage or substitute hot Italian Sausage if you like it hot.
- Broccoli Rabe. People always want to know if broccoli is a good substitute. I would say it is a substitute, just not a good one. It's nowhere near the same flavor. I can't think of a single vegetable that is truly a broccoli rabe substitute. Broccoli rabe's slight bitterness is what pairs perfectly with the fat and savoriness from Italian sausage. It's similar to escarole in Escarole and Bean Soup or the radicchio in an Italian Radicchio Salad. The other ingredients help balance the bitter flavor.
- White Wine. Typically, I use a sauvignon blanc. It has a bright citrusy flavor and pairs well in dishes with Italian sausage.
*Please see the recipe card below for more information on ingredients.
How to Make Pasta with Sausage and Broccoli Rabe
The best part about sausage and broccoli rabe pasta is that it's on the table in under 45 minutes. You can't beat that on a work night.
Step 1: Bring a medium pot of water to a boil. Chop 1 inch off the ends of the broccoli rabe and boil it for 2 minutes.
Step 2: Strain the broccoli rabe and cut it into 2-inch pieces. Then bring a large pot of water to a boil and boil the pasta until al dente. (I typically just reuse the broccoli rabe water, but you could get new water.
Pro-Tip: If you don't love the bitterness of broccoli rabe, boil for an extra 2 minutes longer and place in a bowl of ice water. This will help reduce the bitter flavor. Once it cools, you can transfer it to the pan during step 7.
Step 3: Bring a large pan to medium-high heat. Add olive oil to the pan. Remove the sausage from the casing and break it apart, placing it in the pan. Leave undisturbed for 2-3 minutes to develop a crust.
Step 4: Flip the sausage so each side gets a brown crust. Once both sides have a sear, break down the sausage into slightly smaller pieces with a wooden spoon.
Step 5: Lower the heat of the pan you used for the sausage to medium. Add the fresh chopped garlic and crushed red pepper, and saute for 2 minutes.
Step 6: Pour in the white wine, and simmer the sauce, stirring often until it is reduced by about half.
Step 7: Add the chopped broccoli rabe and 1 cup of pasta water and stir into the sauce. Return the sauce to a simmer and season with salt and pepper.
Step 8: Stir in the farfalle and simmer for 2-3 more minutes or until the sauce begins to thicken. Remove from the heat and stir in the Parmesan cheese.
Serve this pasta with as much Parmesan as you can. I'm sort of kidding, but the parmesan will add a level of creaminess to the pasta. And do not forget to eat with a loaf of crusty bread to soak up some of the sauce.
Pasta with sausage and broccoli rabe is so filling, and you don't really need to serve it with anything besides a loaf of bread! It would also pair well with a white wine or a simple cocktail like a St. Germain Basil Cucumber Spritz.
Do you love this sausage pasta? You might also like our Sausage and Lentil Soup or Rustic Italian Tortellini Soup with Sausage!
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Pro-Tips
- The pasta water will help a light sauce like this stick to the pasta, and it will make the sauce creamy and silky.
- When searing the sausage, allowing it to sit undisturbed will help it develop a crust, which will give it a nice texture with the pasta. It will also leave fond on the pan, adding a depth of savory flavor to the dish.
- When sauteing the garlic, it usually takes 1-2 minutes, but if your pan is too hot, you can burn the garlic. If the garlic looks like it's starting to brown, add the white wine earlier to avoid a burnt garlic or bitter flavor in the sauce.
Make Ahead Instructions
Sometimes even 45 minutes is too long for some of us, but this recipe can actually be made ahead and still taste really fresh. My grandmother taught me this, and it's so easy.
- Boil the broccoli rabe for 3 minutes in the water, then place it in a bowl of ice water. Mix around until it is completely cold. Then strain and put in an airtight container in the fridge.
- Place the sausage in a saucepan over medium heat and ground it using a wooden spoon. Cook it until it is browned all the way through. Transfer it to an airtight container and store it in the fridge.
- When you're ready to eat, all you have to do is boil your pasta. Add the garlic to a saucepan with olive oil over medium heat and saute for 2 minutes. Then add in the sausage, broccoli rabe, and wine.
- Simmer while the pasta cooks. Then add the pasta water and pasta to the pan, and your dish is ready to go! Just finish it off with a little parmesan!
FAQs about Sausage and Broccoli Rabe Pasta
I would use a Pinot Grigio or Sauvignon Blanc. 99% of the time, I'm using sauvignon blanc because I love to drink it. Always pick a wine that you would drink. I hate the phrase, "It's a cooking wine." If it's going in your food, you want it to taste good.
Cooking it will effectively make it not bitter, but some people choose to blanch it, which will make it less bitter, but it will also lose some of its flavor. Another option is to substitute broccoli for this dish.
Save in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat with an extra drizzle of olive oil.
Orrechiette is the traditional pasta used for this dish. I like any flat pasta, whether it is farfalle or radiatori, for this one. I especially like farfalle because it makes it really easy to get a forkful of everything in one bite.
More Easy Italian Weeknight Meals
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Pasta with Sausage and Broccoli Rabe
Equipment
- 1 large saucepan
Ingredients
- 1½ lbs sweet Italian sausage
- 1 lb farfalle or orecchiette
- 1-2 heads broccoli rabe
- 6 cloves garlic, minced
- 2 teaspoon crushed red pepper
- 3 tablespoon olive oil
- 1 cup white wine
- 1 tsp salt
- ½ teaspoon black pepper
- ¼ cup parmesan
Instructions
- Bring a medium pot of water to a boil. Chop 1 inch off of the ends of the broccoli rabe and boil the broccoli rabe for 2 minutes. Strain the broccoli rabe and cut it into 2-inch pieces.
- Bring a large pan to medium-high heat. Add the olive oil to the pan. Remove the sausage from the casing and break it apart placing the ½-inch pieces on the hot pan. Sear the sausage on both sides.
- Bring a large pot of water to a boil. Salt the water and add the pasta. Boil until al dente.
- Lower the heat of the pan to medium. Add garlic and crushed red pepper and saute for 2 minutes. Pour in the white wine and bring it to a simmer. Simmer for 3 minutes.
- Add chopped broccoli rabe to the pan and stir around until it is slightly coated. Add 1 cup of pasta water. Return the sauce to a simmer. Then add the pasta to the dish and combine well. Simmer until the sauce thickens slightly about 3 more minutes.
- Remove from the heat and toss with the parmesan. Serve with crusty Italian bread.
Video
Notes
- The pasta water will help a light sauce like this stick to the pasta and it will make the sauce creamy and silky.
- When searing the sausage, allowing it to sit undisturbed will help it develop a crust, which will give it a nice texture with the pasta. It will also leave fond on the pan, adding a depth of savory flavor to the dish.
- When sauteing the garlic, it usually takes 1-2 minutes, but if your pan is too hot, you can burn the garlic. If the garlic looks like it's starting to brown, add the white wine earlier to avoid a burnt garlic or bitter flavor in the sauce.
Vinny says
This is my all time favorite pasta recipe. The combination of sausage and broccoli rabe is the perfect flavor combo. Let us know what you think!