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Little ear-shaped pasta tossed with broccoli rabe and savory sausage is Puglia's most beloved dish. This mediterranean family favorite delivers protein and fresh greens in every bite.
Bring a large pot of salted water to a boil, add orecchiette pasta, and cook until just al dente (about 9 minutes). Save 1 cup of pasta water, then drain.
While pasta cooks, trim tough stems from broccoli rabe and chop into 2-inch pieces. Blanch the broccoli rabe in boiling water for 1 minute, then drain and set aside.
In a large skillet over medium heat, add 2 tbsp olive oil. Remove sausage from casing and crumble into pan; cook, breaking apart, until browned and cooked through (about 5–6 minutes). Transfer sausage to a plate.
Add remaining olive oil and minced garlic to the same skillet. Sauté for 1 minute until fragrant, then add red pepper flakes and cooked broccoli rabe. Toss for 2 minutes to coat and combine.
Return sausage to skillet with broccoli rabe. Add drained orecchiette and 1/2 cup reserved pasta water. Toss over medium-high heat until everything is glossy and well combined, adjusting seasoning with salt and black pepper. Sprinkle with Parmesan cheese before serving.
