Sausage and Broccoli Rabe Pasta

Grab a fork and dig into deliciousness! Chunks of tender sausage, bright and crisp broccoli rabe, and a deelish sauce enveloping everything makes this stunning Sausage & Broccoli Rabe Pasta dish a dinner winner! Hungry? Read on and I’ll give you all my best chef secrets to make this amazing dish perfect every time!

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Meaty, saucy, and loaded with flavor, this is one heckuva pasta dish! The best part is that it’s a cinch to make, and it cooks up in about the time it takes to boil the pasta. Let’s get cooking!

What You Need to Make Sausage & Broccoli Rabe Pasta

• Pasta – I like using penne, but any short pasta works; avoid long noodles like spaghetti so the sauce clings properly.
• Sausage – Hot or sweet Italian sausage works; I remove the casing for smaller crumbles that cook evenly.
• Broccoli rabe – Use fresh and wash thoroughly to remove grit; I trim thick stems to prevent bitterness.
• White wine – Use a dry, drinkable wine; it adds brightness without sweetness.
• Sundried tomatoes – Oil-packed or dry both work; I usually soak dry tomatoes in warm water to soften before cooking.
• Garlic – Always use fresh garlic; jarlic can taste harsh when cooked.
• Ricotta cheese – Drain any excess liquid so the sauce doesn’t become watery.
• Parmesan cheese – Shredded for melting; I prefer freshly grated for best flavor.
• Butter – Salted or unsalted; I adjust salt if using unsalted butter.
• Lemon juice – Use juice from a fresh lemon; it has a much brighter and better flavor than bottled juice.
• Lemon zest – Zest before juicing to maximize lemon aroma.
• Olive oil – Use a good quality extra virgin olive oil to enhance flavor.
• Parmesan cheese – For garnish; I like sprinkling a little extra on top for presentation and a flavor boost.

What is Broccoli Rabe?

Broccoli rabe isn’t your typical North American veggie. Looking a lot like a cross between spinach and broccoli, this shaggy vegetable is also known as rapini. It’s related to the turnip, and it has broccoli-like buds and slightly bitter, crispy stems.

You can use the whole bunch: stems, leaves and all. Just give the slightly bitter broccoli rabe a good wash after trimming off the stem ends, and you’re good to go!

How To Make This Broccoli Rabe Sausage Dish

Scroll down for the full recipe card with exact measurements and printable instructions.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of the pasta water, then drain and set the pasta aside.

Heat a large skillet over medium heat and cook the sausage until browned and cooked through, breaking it up as it cooks. Add a little olive oil if the sausage is lean. Drain excess fat if needed, then add the garlic and cook briefly until fragrant.

Add the broccoli rabe and white wine to the skillet. Cook until the broccoli rabe wilts and most of the liquid evaporates. Stir in the sun-dried tomatoes and ricotta, heating just until warmed and lightly simmering.

Add the pasta to the skillet and toss to combine, adding reserved pasta water as needed to loosen the sauce. Finish with lemon juice, butter, and lemon zest, season with salt and pepper, and serve right away.

Chef Jenn’s tips

• You may see broccoli rabe labeled as broccoli rob – it’s the same thing.
• Saving some pasta cooking water to add back into the pasta dish is an age-old chef’s trick. It’ll add some starch back into this broccoli rabe and sausage recipe, along with more flavor than if you just added water.
• Use spicy sausage if you like your dish to have a bit of a kick!
• White wine is optional but it adds so much depth of flavor.
• Sundried tomatoes come dry or oil-packed. You can use either in this dish. If your sundried tomatoes are dried, soften them by soaking them in about 1/4 cup of hot water for about 10 minutes. You can add the water right into the dish to add tremendous flavor.
• Ricotta lends lots of creaminess to this broccoli rabe and sausage dish. Use extra smooth or whipped ricotta so you don’t get a grainy texture.
• Add a pinch of red pepper flakes if you like it spicier!
• Italian pork sausage is my pick for this dish, but you could also use turkey sausage, chicken sausage, or your favorite.

Make it a meal

You don’t need much to go with this stunning dish. I’d choose a nice loaf of crusty bread and fresh butter, and a nice leafy salad. This Instant Pot Tomato Gnocchi Soup would also make a delicious appetizer before this hearty meal.

Storage Instructions

You can keep Italian broccoli rabe and sausage with pasta in the fridge for several days, but it’ll also freeze.

To freeze it: package it in air-tight containers or freezer bags and freeze for up to three months. Thaw, heat and enjoy. You may need to add a bit of water or chicken broth to help moisten it up after reheating.