Orecchiette with Sausage, Broccoli Rabe, and Cherry Peppers

Today we're making orecchiette with sausage and broccoli rabe. The combination of Italian sweet fennel sausage, broccoli rabe (rapini), cherry peppers, garlic, and orecchiette make probably my favorite weeknight pasta. Any pasta can be substituted. If you can't find broccoli rabe, broccolini or broccoli can be substituted though they lack the characteristic bitter veggie flavor that makes this dish so special! I hope you enjoy this sausage and broccoli rabe pasta recipe!
Sauteed Broccoli Rabe with Garlic and Oil:
• The BEST SAUTEED BROCC...
INGREDIENTS:
- 1 pound orecchiette (or pasta of your choice) - cooked to al dente.
- 1.5 pounds ground Italian sausage - removed from casing
- 4-6 cherry peppers chopped - seeds and stems removed
- 1 bunch broccoli rabe - bottom 1 inch cut off and chopped into 2 inch long pieces
- 10 cloves garlic - cut in half
- ¼ cup parsley - minced
- ¼ cup olive oil
- salt/pepper to taste
-1 cup Pasta water - reserve more for thinning, etc
- extra virgin olive oil for finishing
INSTRUCTIONS:
1. Cut broccoli rabe into pieces and blanch in water for 3 minutes and set aside to cool.
2. Saute sausage in large pan over medium heat and until cooked through (about 10-15 minutes).
3. In the same pan add the garlic and a bit of olive oil and saute until golden (about 3 minutes).
4. Add the cherry peppers and broccoli rabe and toss to coat. Season the broccoli rabe with at least 1 teaspoon of kosher salt.
5. Add a cup of pasta water and cook for 1 more minute. Add al dente pasta to the pan and mix together well. Cook for 1-2 more minutes until the pasta is perfectly finished.
6. Turn off the heat and taste test. Adjust salt and pepper if required.
7. Finish with a drizzle of extra virgin olive oil and the fresh parsley. Serve with plenty of cherry peppers or hoagie spread on the side plus grated cheese.
NOTE: If the pasta gets too dry while waiting to serve, just add a bit more pasta water to loosen it up.
WEBSITE:
www.sipandfeas...
INSTAGRAM:
/ sipandfeast
#broccolirabe #sausagebroccolirabe #orecchiette

[@mariogia]

I’m Barese and this is a delicious and typical pugliese dish - though the parsley and cherry peppers are not traditional. One tip you might try is cooking your pasta in the same water that you blanch the broccoli rabe in. …. I’ve also tried adding a little chicken stock and not just pasta water which seems to deepen the flavor just a little bit. And pecorino Romano cheese is a better complement than parmagiano IMO

[@sandybowman7140]

Love that idea, incorporating broccoli water into the bigger pasta pot! Thx for that! Also, house plants love pasta water & u can send it down the toilet to save money & water cost too.

[@baileywatts1304]

This is seriously good. It gets the kids to eat greens. That's the best I can ask for!

[@janinefinochio152]

I love your recipes! I’m Italian American from Upstate NY!

[@SipandFeast]

Thanks so much! Glad you're enjoying the channel.

[@jamessheridan4306]

The roast pork sandwich with garlicy broccoli rabe at Tommy Di Nicks in Philly was my intro to broccoli rabe. Great stuff!

[@nancyb.4381]

One of my favorite dishes. Looks amazing

[@SipandFeast]

Thanks Nancy! This is one of my tops also.

[@jasoncooper6584]

What a delicious looking dish. Can't wait to try it at home.

[@jjiacobucci]

ASMResque ! Enjoyed the sound of the wooden spoon, the sizzle, the chopping. Without the usual background music, I was relaxing to the murmuring sounds of cooking. Nice change of venue

[@jamesmoore2402]

Enjoy your videos immensely....real Italian American cooking. Thanks !!!

[@SipandFeast]

Thanks man! I appreciate the support🙏

[@monermccarthy7198]

I just love how you zeroed in on the size of the garlic you cut, and pointed out the color as it was cooking.

[@SipandFeast]

Thanks! I keep trying to improve the videos so that the viewer can see it all.

[@monermccarthy7198]

@@SipandFeast You know what your doing and exactly what your audience likes.

[@sandybowman7140]

@@SipandFeast Seriously, I love that kind of detail I wouldn't think of too! Thx much!

[@jimbrennan1181]

I appreciate these American-Italian dishes and I'd like to see more. I'm going to make this a couple of days before or after the Utica Chicken Lazone which also utilizes hot pickled cherry peppers. I don't normally cook with broccoli rabe, which I love, because my wife doesn't like the bitterness but I think it will be OK here. Thanks.

[@ScreamingSicilian70]

Watching your videos is very nostalgic for me since I grew up in an Italian family from Connecticut. A lot of the things you cook are things I grew up eating like this. My mom also made this dish with escarole instead of rapini. Thanks for putting these great recipes out there!

[@SipandFeast]

Glad the recipes are bringing you back. Sounds great with escarole.

[@ramencurry6672]

Italian food has a nostalgic quality even if it was never a part of childhood. People in other countries enjoy Italian food as like a comfort thing in a home kitchen and many of them did not grow up eating it.

[@sandybowman7140]

@@ramencurry6672 my Univ of Mich Dr's all endorse a Mediterranean Diet like this. Agree 100% the smells sb be bottled as an air freshener!

[@jric7057]

hmmm Escarole? Is escarole as bitter?

[@eMCatman]

@@jric7057 No, not at all, escarole is definitely not bitter, but has a unique and delicious flavor all its own.

[@scottsmall0692]

Nice to know,I can always look at my feed and find dinner recipes🤙Thanks again sir

[@echale3]

I live in SW VA, and no stores carry Broccoli Rabe or the DeCecco peppers around here. I make a variant of this dish with red peppers, hot Italian sausage, and baby spinach leaves with farfalle. Not exactly the same, but it works. Forgive the Irish surname, I'm Irish/Italian On the Italian side I'm 2nd generation in from my Calabrian ancestors -- wer'e from Petilina.

[@javaskull88]

I have a hunch that bitter greens of some sort, maybe kale, would work well.

[@lexijones8414]

Your deserve to have a huge channel. YOU ARE AMAZING. My favorite.

[@SipandFeast]

I very much appreciate it.

[@DCFunBud]

It looks like heaven on a plate. Excellent presentation.

[@rossorlandi5173]

Enjoy watching your step by step videos as it makes it so easy. What I like the most is that at the beginning of each recipe, you lay out all the ingredients on your work top to view, which makes it easy to write down for the grocery list! And by the way, your home made pizza is exactly as my mum would make. Continue the good work amico!💪🇮🇹🇺🇸

[@SipandFeast]

Thanks very much! I try to set up everything so that it it's easy to follow. I also link in the description to the printable recipe on my website. For the recipes that aren't yet on my website, I write the full recipe in the description.

[@sandybowman7140]

I love the pre-cooking "mis en place" too - just makes prep simpler!

[@captynrj]

Made this one! used Fetuccine as thats what I had on hand and added a small chiffonade of basil..its fannntasticccc

[@louski5844]

Who taught you how to Cook. I appreciate this channel!

[@danielgreenleaf]

I made it and it was fantastic. 👍

[@alexkalogeras9269]

Just made this, it was delicious! Thank you!!

[@rneustel388]

I get on a roll watching your videos because they all look so good, but I guess I’ll have to make this without the cherry peppers.

[@SipandFeast]

It will be different but still great without the peppers. You could also sub in red roasted or another type of pepper. Amazon does sell a few brands of cherry peppers.

[@rneustel388]

@@SipandFeast Thanks for the ideas! I do love roasted red peppers.

[@Fleur458]

If you don’t like the heat of cherry peppers, try the little orange and red pepperdews (sp?); they are a little sweet, a little hot in delightful combination.

[@Ardyrezv]

Glad this one came up, been wanting to make this for a while

[@SipandFeast]

This is one of my favorites. I hope you enjoy it!

[@jacquelinemassinello3451]

Love this 😊

[@DCFunBud]

I just made this for dinner. It was sensational.

[@gamadmex]

That looks delicious as always. I'll be adding this to my recipe list.

[@Icon328]

Have to try this recipe. I have always made it with red pepper flakes and parmesan cheese. I'm loving your channel.

[@SipandFeast]

Thanks very much. I hope you enjoy it!

[@richardfabrizio8998]

Gotta try it with cherry peppers I use red pepper flakes. Looks tasty. Thanks

[@SipandFeast]

Thanks Richard! They impart a different flavor than the pepper flakes. I do love it with the pepper flakes too.

[@davidwarnock3683]

Wow this looks so good. Will definitely be making it

[@libbyannstew8775]

Andy Boy makes it’s way to Canada too. Broccoli and Broccoli Rabe. Great quality and so yummy.

[@javaskull88]

I made this and it was spectacular!

[@vincentdevito7121]

I finish mine with fresh lemon juice. Brightens up the flavor and gives it a little bite at the end. I have never used the cherry peppers though, going to try that next time.

[@SipandFeast]

Sounds great with the lemon juice! The cherry peppers will have the same acidic bite, but some spice too. Let me know how it turns out for you with the peppers.

[@sandybowman7140]

Wonder if u could just splash some of the brine from the pepper jar if u don't hv lemon at hand?

[@davidayn2853]

Just watching your videos brings me back to my childhood when Ma and Grandpap would have all of us around their table. And I remember eating rapini and hot sausage with small pasta, and even our sausage sandwiches were stuffed with rapini fried in garlic oil. But I see you drizzling Barbera Frantoia to finish the orecchiette. The Frantoia, which I buy by the case, is the only olive oil I use at home. You definitely are a gentleman of great taste, with great recipes. And great videos.

[@SipandFeast]

Frantoia is great but I tend to make this channel approach recipes from the a more economical perspective. So normally I'll start with a less expensive olive oil then finish with the Frantoia. Also, not sure if you know this but you can get the Frantoia in the large 3 liter cans at a substantial discount. I take the can and just refill my 1 liter bottle. Thanks for liking the videos and I'm glad they are bringing you back!

[@sandybowman7140]

Wow, u must have great health! EVOO is so good for u & Univ of Mich Dr's along with many other top universities endorse a Mediterranean Diet like Chef Jim teaches! I've seen my health improve with his recipes!

[@Nikiaf]

Even up here in Montreal it's mostly Andy Boy. They sell it at Costco fairly regularly.

[@bobphillips129]

A perfect recipe! Broccoli rabe and sweet Italian sausage are a match made in Heaven! Then add the orecchiette pasta, garlic and whatever else you want and you have totally delicious! You can sometimes find Italian sausage without the casings (similar to ground beef) in your supermarket. It costs less and is also less work in your food preparation!

[@SipandFeast]

Thanks very much! I'm a huge fan of the broccoli rabe sausage combo. Soon I'll make a video for broccoli rabe, sausage, and mozzarella rolls. Definitely a good call to buy the sausage out of the casing!

[@jamieshoenfelt5647]

I cannot wait to make this dish

[@deebee4850]

I have never had broccoli rabe OR cherry peppers. I’m a Chicago Italian and I don’t ever remember seeing it on my grandmothers table. This recipe of yours looks so damn good though, I’m gonna take the leap and make it. I’ll make sure to let you know how good it was. By the way, I missed my spoon this episode. 🤣🤣🤣 Keep the inspiring recipes coming. ❤️

[@SipandFeast]

That's not surprising to me. Cherry peppers are popular regionally pretty much just in the NY metro. Both cherry peppers and broccoli rabe were hard for me to find when I lived in Minnesota. I would look for Mezzetta brand in the Chicago area. Believe it or not, the easiest place I could get them was in Menards. I remember a couple other brands I found were labeled vinegar peppers. They were close to the same thing. I would think you would be able to find broccoli rabe though. It goes by the name of rapini more often than broccoli rabe in the midwest I believe. I know that from asking employees at various stores I would shop at. The spoon will be in many more episodes😄

[@sandybowman7140]

@@SipandFeast I live in Michigan & that Mezzetti brand is stocked at Walmart! Thx so much for the options, can't seem to find Cento anywhere!

[@colechapman6976]

Have to agree with you on buying fresh garlic. The canned stuff never tastes as good and if my Italian grandmother saw me doing that she would disown me!

[@azzurrin889]

You're lucky, here in the midwest it's a pretty hard find.

[@slotedog]

I’ve told you this already but you have a great channel

[@SipandFeast]

I appreciate that!

[@easmr1]

I love this dish, my dad makes it with white beans.

[@SipandFeast]

The beans sound great in it.

[@easmr1]

@@SipandFeast so good! My grandmother (his mother) is 97 year old Sicilian ❤️ she lives through the Great Depression so, a lot of dishes have beans for when no one could afford meat, or it wasn’t available! One of my favorite comfort foods she always made-sauté onion in olive oil, then add garlic…chicken broth. Chickpeas, and rice. Once the rice is cooked add peas. Salt and black pepper as needed. Add more chicken broth if you want it looser. I make it every time I’m sick! ❤️

[@fiverthefabulist]

This is very similar to my sausage and gnocchi dish, except I'd been using a can of turnip and mustard greens. Tomorrow I'll probably use the broccoli rabe instead to try it out.

[@lianafeeser7868]

Just discovered your channel yesterday, by chance. Loving it. Now, not for nothing, but you said here about making a video for some spicy squids?

[@SipandFeast]

Thanks for liking the channel! So the fried calamari is often served with arrabbiata sauce here in Long Island. They toss it together right before serving so that the calamari still maintains its crisp texture. I don't have a video for that recipe but I do have a fried calamari video right here: kzbin.info/www/bejne/j33bqHSEi5ilrKc. I also have a couple videos where I made an arrabbiata sauce. In this one I used it for fried pork chops: kzbin.info/www/bejne/pXmagGBna8isns0. Enjoy!

[@hallanagar62]

Absolutely delicious 😋

[@The_Timinator]

I've been making this for years, I toss in about 4 BIG Spoonful's of Pesto and a bunch of Sliced Cherry or Grape Tomatoes too.

[@EvelynBaron]

during lockdown etc. I made substitutions .. my go to guy was out of cherry pepper tomatoes being me used several jalapenos worked great. (love raw garlic not in danger but had the time and just roasted a whole head was amazing. Was trying to being vegan --- heh valiant attempt; amped up the fennel and Italians the world over are going to shudder but left it be with serious pecorino. NEVER use stupid gluten free pasta ... pasta grammar recommends catelli with some added protein if it works if not make yr own don;t care if really lazy buy store bought ravioli don't care. I roasted a bell pepper lying around helped with sauce ,,,, whirled it around before finish with pasta and fresh greens. Frankly could have eaten yr version of rapini aka etc. but ... just brilliant. Many tx. My Dad would have loved yr version high praise!!!!! When needs must etc. but definitely gold standard!!!!

[@cherylzaccone9685]

Cento is the best. I can't get it in Florida except for Mazzaros in St. Pete.

[@sneekydangerous]

This may be the beautiful, "stick to your bones" completion to Sausage Rabe. Sip, I ask you, go watch 'Pasta Grammar: Super simple vegetable sides.' Take the meat out of the pan to save from overcooking and deglaze the pan with white wine. It's so good.

[@lcaryfrog]

So good... making this toomorrow

[@marist89]

I always wanted to make Orecchiette, Sausage, Broccoli Rabe, but I'm always worried about the sauce being too hard. You broke it down into something that is manageable.

[@annemariemonello3858]

I have to try the cherry pepper version of this dish. We cook the sausage, broccoli rabe and pitted large black olives. My Grandmother made a dish that for the life of me I cant make. Pasta and sliced potatoes. with tomato paste. Very peasant depression era food. A comfort meal in my home. Another dish is a sheet pan with aluminum foil, oiled. Cut onion into slivers not a dice. Cut sausage with fennel into 3 or 4 equal pieces per link, clean small potatoes, leave skin on cut in half or quarters. On oiled pan a layer of onions, potatoes and then sausage. put in garlic cloves if wanted. Drizzle of olive oil red pepper flakes, black pepper, Oregano. put in a oven temp 375 convection oven or 425 regular oven. about 45 minutes ish . check it all make sure Potatoes are cooked enough. Serve with garlic bread and salad.I'm sure this is confusing, sorry. Have a great evening

[@SipandFeast]

I love both dishes you mentioned. The first is pasta e patate and the second is sausage and potatoes. My Grandmother made the sausage and potatoes very similar to the way you describe it.

[@annemariemonello3858]

Is there a show on the pasta patatae. I can cook pretty well, but I don't make this dish well.

[@xdays8806]

Talking about garlic, I keep buying garlic bulbs that appear to have big cloves, but when I when I hit them with the knife to get the outer covering off several small cloves break out. It's driving me nuts! Is there a particular store you get your garlic from? Any hints will me keep my sanity!

[@SipandFeast]

Here in Long Island, most places sell decent garlic with large cloves. Whole Food and Trader Joe's sell the garlic you are describing so I try to avoid buying it at those two places.

[@pennyg1966]

Well down here in hillbilly NC, they do have regular broccoli, but not broccoli rabe. I wonder if I could use spinach instead? I'll bet it would work.

[@sandybowman7140]

Someone else said Escarole bc Broccoli Rabe has a bit of a bitter quality & spinach tends to be sweet. Maybe use regular Broccoli?

[@sandybowman7140]

Chef Jim said to someone else: "Spinach, Swiss Chard or Kale" + sorry I stand corrected!

[@ramencurry6672]

You probably can find it at a Whole Foods in NC.

[@nayhtoo141]

ON long island

[@eMCatman]

My reaction exactly! 😝

[@dakotadellafera5850]

:P delicious

[@michellecinquegrano4095]

Best dish of all times ex Romano

[@acrophobe]

Sadly where I live I've literally never seen broccoli rabe/rapini or broccolini in stores or the farmer's market. I guess when I make this I'll use the stalkiest broccoli I can find and a little extra spinach maybe? Or is there another vegetable or greens that can approximate the flavors better?

[@SipandFeast]

Spinach, kale, or Chard would be my choices instead of broccoli. Enjoy!

[@neilaltschuler6064]

What olive oil do you use? I use Bono.

[@SipandFeast]

Mostly Costco blend and Partana for cooking. Frantoia Barbera for finishing and salads.

[@willbrown6615]

It's because I like you! 😍

[@gmeck100]

Why no parm in this dish?

[@mmahtnart8986]

Parmesan/"stinky feet" cheese is horrible. I've bought it and tried it countless times and I've always had to throw it out cause it expired/been in the frig too long )-; When will I learn?

[@GrizzAxxemann]

Never seen broccoli rabe on the prairies.

[@nicholasschrader9161]

Im just curious how you keep your family quiet while your filming lol ? A skill I dont have

[@SipandFeast]

They are pretty good about helping me out, but I try to film when they are not home.

[@kristinalopz1623]

How is it I can tell not only that this is going to be good but my man is going to throw down and probably polish off that whole pot of broccoli rabe and sausage?🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@kjo3532]

i don't understand the no sauce thing. I purchased fresh pasta with sausage and it was just bland.

[@SipandFeast]

The sauce in this one comes from the pasta water, garlic, and oil. Kind of like aglio e olio with sausage, broccoli rabe, and sausage.