Orecchiette w/ Sausage and Broccoli Rabe

Submitted by: Jessica Cunha

Original Credit: Rocco DiSpirito, Now Eat This! Italian

Prep time: 20 mins    Cook time: 20 mins

Makes 4 servings


  • salt
  • 6 oz whole wheat orecchiette (or other small-shaped whole wheat pasta)
  • 2 cups broccoli rabe, cut into 1-inch pieces with large stems discarded (1-2 bunches)
  • 1 Tbs extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/8 tsp red pepper flakes
  • 2 tsp fennel seeds, finely chopped
  • 4 oz lean ground pork
  • 2 cups fat-free, low sodium chicken broth
  • freshly ground pepper
  • 1 oz Parmigiano-Reggiano, grated

Bring 4 quarts of water to a boil in a large pot and add 2 Tbs salt.  Add the pasta and cook about 1 minute less than the package directions for al dente.  Add the broccoli rabe and cook 1 minute.  Drain.

Heat the olive oil in a large non-stick skillet over medium heat.  Add the garlic and cook until golden brown, about 2 mins, then add the red pepper flakes.  Add the fennel seeds, then the pork, and cook, stirring occasionally, until pork is cooked through, about 2 minutes.  Add the chicken broth and bring to a boil.

Add the broccoli rabe and pasta to the skillet, tossing to coat everything evenly.  Season with salt and pepper and add 3/4 of the grated Parmigiano-Reggiano.

Spoon the pasta and broth into 4 bowls and sprinkle with the remaining cheese.

283 cal, 11.5 g of fat



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