Orecchiette with Hot Italian Sausage, Broccoli Rabe and Chickpeas

Is it just me or do recipes never have enough garlic in them???? I often find myself doubling garlic quantities when executing a recipes. But, that is something you certainly do not have to worry about in this recipe. This hearty weeknight pasta recipe, chickpeas not only add an additional source of protein, but also an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. This dish is zippy, creamy and cheesy but still remains light.

This pasta is incredibly versatile: you can use sweet Italian sausage, if you prefer. You can also use any sturdy greens in place of the broccoli rabe.

For an added bit of texture, top this dish with garlicy, lemony breadcrumbs: Just toast half a cup of breadcrumbs with 2 tablespoons of butter, a smashed garlic clove and pinch of salt over medium heat until golden brown. Once cooled, add the zest of half a lemon and enjoy.

Yield 4 servings

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Orecchiette with Spicy Sausage, Broccoli Rabe and Chickpeas

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Ingredients

• Kosher salt and black pepper
• 1 ½ pounds broccoli rabe or broccoli, chopped, tough stems discarded
• 12 oz orecchiette
• 2 tablespoons olive oil
• 1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
• 1/2 medium onion, diced
• 6 garlic cloves, minced (about 1 tablespoon)
• 3/4 cup dry white wine or chicken stock
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 tablespoons unsalted butter
• ½ cup grated Parmesan, plus more for serving
• ½ cup grated pecorino
• 1 lemon, zested and juiced

Instructions

1. Bring a large pot of water to a boil, add a generous amount of salt --the water should taste like the sea. Cook the pasta according to package instructions until al dente (about 3 minutes less than recommended on the package), reserve 1 cup pasta water, then drain pasta.
2. Meanwhile, in a large Dutch oven, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 7 minutes. Add the broccoli rabe and chickpeas. Season with salt and cook for 2-3 minutes, until broccoli rabe is bright green. Add the onion and garlic and cook for 30 seconds.
3. Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 2 minutes.
4. Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
5. Remove the pan from the heat, add the butter, Parmesan, pecorino, lemon zest and lemon juice, and toss until the butter is melted. Season to taste with salt and fresh black pepper. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

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