Orecchiette With Sausage Meatballs, Broccoli Rabe, and Garlic

Orecchiette-Sausage-Meatballs-Broccoli-Rabe-Garlic RecipeJonathan Kantor


  • 1 (1-pound) box orecchiette
  • 1 bunch broccoli rabe, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 3 links Italian sausage (about 11 ounces)
  • 2 garlic cloves, thinly sliced


1. Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. Add broccoli rabe during last 2 minutes of cooking; drain pasta and broccoli rabe and return to pot.

2. While pasta cooks, heat oil in a large, heavy pot over medium heat. Pinch sausage from casing in 1-inch pieces and roll into balls with clean hands, placing meatballs directly in pot. Cook meatballs until browned and cooked through (8-10 minutes). Stir in garlic; cook until fragrant and toasted (2 minutes). Add pasta and broccoli rabe mixture, 1/4 teaspoon each salt and freshly ground pepper, and reserved pasta water; cook, tossing, until pasta is coated with a thin sauce (2 minutes). Divide among 6 bowls.

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  • Yield: Makes 6 servings (serving size: about 2 cups)

Nutritional Information

Calories per serving:405
Fat per serving:8.7g
Saturated fat per serving:2.4g
Monounsaturated fat per serving:3.8g
Polyunsaturated fat per serving:1.2g
Protein per serving:21g
Carbohydrates per serving:60g
Fiber per serving:5g
Cholesterol per serving:16mg
Iron per serving:4mg
Sodium per serving:555mg
Calcium per serving:90mg

Good to Know

Broccoli rabe, often used in Italian dishes, is an excellent source of vitamins A, C, and K.