Orecchiette with Italian sausage and broccoli rabe

Soy Free

2 Servings, 770 Calories/Serving

25 – 35 Minutes

Awards season is underway in Hollywood, and we’re celebrating all month with recipes from iconic film director Francis Ford Coppola. This recipe is inspired by Rustic, the restaurant at Francis Ford Coppola’s Sonoma County Winery. It’s one of the director’s favorite pasta dishes, and we can see why. Broccoli rabe adds a pleasantly mild bitter bite to balance the rich sausage. For a refreshing side, we’ve added a salad of romaine hearts dressed with our bold red pepper vinaigrette.


  • 5 ounces orecchiette
  • ¾ pound broccoli rabe
  • Peeled fresh garlic
  • 1 or 2 shallots
  • ½ pound loose mild Italian pork sausage
  • 1 teaspoon Aleppo chile flakes (optional)
  • ¼ cup grated Parmesan
  • 1 romaine heart
  • 2 or 3 red radishes
  • Sun Basket red pepper vinaigrette (roasted red peppers - canola-olive oil blend - almonds - red wine vinegar - Dijon mustard - coconut sugar - salt - black pepper)



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 pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and thinly slice the shallots.


Cook the sausage

  • Cut off a small corner of the sausage packaging and drain off any excess liquid. Transfer to a plate and 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 much Aleppo chile 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, prepare 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.

Nutrition per serving: Calories: 770, Protein: 33 g, Total Fat: 38 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 11 g, Cholesterol: 50 mg Carbohydrates: 75 g, Fiber: 5 g, Added Sugar (vinaigrette contains trace amounts of coconut sugar): 0 g, Sodium: 1360 mg
Contains: milk, tree nuts, wheat

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free