Orecchiette with broccoli rabe and sausage from Barefoot Contessa Foolproof: Recipes You Can Trust (page 152) by Ina Garten

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Notes about this recipe

  • athena_0c465i on March 24, 2026

    Great recipe — I made this with farfalle instead of orecchiette and broccolini instead of broccoli rabe since it was what I could find in the store. Would make again!

  • LifeofPie on May 12, 2023

    I adapted this based on what I had on hand and it came out quite nice. I had pre-browned some crumbled spicy Italian sausage so I used that and skipped the olive oil. I used a different shaped pasta and broccoli instead of broccoli rabe, which is much more bitter. My garlic was quite small so I doubled that. I had a 48 oz can of Muir Glenn crushed tomatoes with basil so used that but it wasn't too juicy so I added a teence more merlot and some additional pasta water and I left out the tomato paste. Didn't have parm so I used Romano. I guess I subbed just about everything! It was really good though.

  • anya_sf on February 03, 2019

    I used 12 oz precooked Italian sausage, so I skipped the roasting step. Cooked the broccoli rabe before the pasta (in the same water) because there was so much. Used less oil. Quick, easy, pretty good. Broccoli rabe can be bitter, so I find it's better sauteed after blanching. Didn't need the final teaspoon of salt.

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