Giada’s Orecchiette With Turkey Sausage And Broccoli Rabe Recipe

I just threw together a 30-minute Broccoli Rabe Pasta with turkey sausage that somehow tastes fresh, substantial, and actually improves as leftovers.

I adore this Giada Pasta because it’s reckless comfort in pasta form. Turkey Sausage Broccoli Pasta hits like a weeknight win and a lunch-for-tomorrow flex.

I love the way spicy turkey Italian sausage and broccoli rabe clash and make each bite messy and bright. It’s not trying too hard, just singing loud with garlic and lemon notes in the back.

And those little orecchiette bowls grab sauce like they mean it. Leftovers?

Even better. But mostly I’m obsessed with how fast it delivers actual, honest flavor without drama.

Bring it to my table anytime. No fuss.

All chew. I repeat.

Ingredients

• Orecchiette: little pasta cups that catch sauce and sausage bits, it’s oddly satisfying.
• Turkey Italian sausage: lean protein, savory and spiced, keeps it hearty without being heavy.
• Broccoli rabe: bitter green with bite, adds color and a slight chewiness to each forkful.
• Extra-virgin olive oil: silky coating, brings richness and ties everything together.
• Garlic: punchy aroma and flavor, you’ll smell it before you taste it.
• Red pepper flakes: quick hit of heat, use sparingly unless you like it fiery.
• Chicken broth: keeps things moist and savory, adds a subtle background depth.
• Pecorino or Parmesan: salty, nutty finish that melts into the pasta.
• Fresh lemon juice: Basically brightens the whole dish and cuts through richness.
• Kosher salt: essential for seasoning, it makes the flavors pop.
• Freshly ground black pepper: simple kick that rounds out every bite.

Ingredient Quantities

• 12 ounces orecchiette pasta
• 1 pound turkey Italian sausage, casings removed
• 1 bunch broccoli rabe (about 8 to 10 ounces), tough stems trimmed
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes, or to taste
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Pecorino Romano or Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice (optional but recommended)
• Kosher salt and freshly ground black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 ounces orecchiette until just shy of al dente according to package directions, reserve about 1 cup pasta water, then drain.

2. While pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat and add 1 pound turkey Italian sausage with casings removed; break it up and brown until cooked through and slightly crisp, about 6 to 8 minutes. Drain excess fat if there’s too much.

3. Push the sausage to one side of the pan, add the thinly sliced 3 garlic cloves and 1/4 teaspoon red pepper flakes to the oil, and cook until garlic is fragrant and just turning golden, about 1 minute, don’t let it burn.

4. Meanwhile trim the tough stems off the 1 bunch broccoli rabe and roughly chop the rest; if you prefer, you can blanch it in the pasta water for 1 minute then shock in ice water to keep color and reduce bitterness.

5. Add the chopped broccoli rabe to the skillet with the sausage, toss to combine, then pour in 1/2 cup low-sodium chicken broth; cover and simmer until the greens are tender, about 3 to 4 minutes.

6. Add the drained orecchiette to the skillet and toss everything together, adding reserved pasta water a splash at a time to loosen the sauce and help it coat the pasta.

7. Stir in 1/2 cup finely grated Pecorino Romano or Parmesan cheese until it melts into a light, silky sauce; adjust consistency with more pasta water if needed.

8. Remove from heat, stir in 2 tablespoons fresh lemon juice if using, and season with kosher salt and freshly ground black pepper to taste.

9. Serve immediately with extra grated cheese on top, and know it reheats great for leftovers the next day.

Equipment Needed

1. Large pot for boiling pasta
2. Large skillet or sauté pan (with lid)
3. Colander for draining pasta
4. Chef’s knife (for trimming and chopping greens)
5. Cutting board
6. Tongs or pasta spoon for tossing and serving
7. Wooden spoon or silicone spatula for stirring
8. Fine grater or microplane for the Pecorino/Parmesan
9. Measuring cups and a liquid measuring cup for broth and lemon juice
10. Small bowl or cup to hold and measure reserved pasta water

FAQ

Giada’s Orecchiette With Turkey Sausage And Broccoli Rabe Recipe Substitutions and Variations

• 12 ounces orecchiette: substitute with casarecce, farfalle, or small rigatoni. They all hold sauce and sausage bits well, though cooking times might differ a minute or two.
• 1 pound turkey Italian sausage: swap for sweet or spicy pork sausage, chicken sausage, or for a vegetarian option, use 12 ounces cremini mushrooms plus a teaspoon fennel seed to mimic the sausage flavor.
• 1 bunch broccoli rabe: use broccoli florets, broccolini, or chopped kale if you can’t find rapini. Broccoli is milder, so you might want a pinch more red pepper flakes to get some bite.
• 1/2 cup low-sodium chicken broth: replace with low-sodium vegetable broth, white wine (use about 1/3 cup and a splash of water), or reserved pasta cooking water for extra starch and body.

Pro Tips

1. Cook the orecchiette a minute or two less than package says, it’ll finish in the pan and soak up the sauce better. Reserve more than you think you need, like a full cup and a half, because starchy pasta water is magic for loosening the sauce.

2. Brown the turkey sausage well so you get little crispy bits, they add a lot of flavor. If the pan gets too greasy, pour off most of the fat but leave a tablespoon so the garlic doesn’t burn and still flavors the oil.

3. If broccoli rabe is very bitter, blanch it for 30–60 seconds in the pasta water then plunge it in ice water. It keeps the bright green color and cuts bitterness without losing the bite you want.

4. Add cheese off the heat and stir it in slowly so it melts into a silky sauce, not clumps. If it looks too thick or grainy, add hot pasta water a splash at a time until smooth.

5. Finish with lemon juice right at the end, but start with less than the recipe says, taste, then add more if needed. A little acid wakes everything up, too much will cover the other flavors.