Broccoli Rabe Sausage Pasta Recipe -

Looking for a classic Italian pasta dish that’s packed with bold flavors and easy to whip up on a busy weeknight? This Broccoli Rabe Sausage Pasta is the perfect blend of hearty and comforting, with a rich, creamy sauce and just the right touch of spice. The slightly bitter broccoli rabe pairs beautifully with sweet Italian sausage, sun-dried tomatoes, and pecorino romano cheese for a dish that’s both satisfying and delicious.

What is Broccoli Rabe Anyway?

Broccoli rabe (also known as rapini) is a bitter green vegetable that has a slightly bitter, earthy flavor that pairs well with Italian cuisine. It’s commonly used in recipes like pasta dishes, sautés, and sandwiches. If the bitterness is too strong for your taste, blanching it in boiling water before cooking helps mellow it out.

Ingredients Needed for Broccoli Rabe Sausage Pasta

Here’s everything you need for this recipe!

Broccoli rabe – This bitter green adds a slight bite that balances the richness of the sauce. You can also use broccolini, baby broccoli, or regular broccoli.
Orecchiette pasta – This pasta shape catches all the bits of sausage and cheese perfectly. Other small pastas like shells work, too.
Olive oil – A must for authentic Italian cuisine.
Sweet Italian sausage – Or swap it for hot Italian sausage, turkey sausage, chicken sausage, or plant-based sausage.
Garlic – Adds a rich, savory flavor to the sauce.
Red pepper flakes – Optional, but a great way to add some heat.
Chicken broth – Helps create a flavorful sauce while deglazing the pan.
Sun-dried tomatoes – Their sweetness balances the bitter broccoli rabe.
Heavy cream – Makes the sauce extra rich and creamy.
Pecorino Romano – A sharp, salty cheese that takes this dish to the next level.

Variations for Broccoli Rabe Sausage Pasta

Swap the orecchiette pasta for whole wheat pasta for extra fiber.
Use vegan sausage and plant-based heavy cream for a vegan pasta recipe.
Add a splash of white wine instead of chicken broth for extra depth.
Try parmigiano reggiano instead of pecorino romano.
For a lighter version, swap heavy cream for pasta cooking water and a squeeze of lemon juice.
If you don’t love broccoli rabe, try mustard greens, Chinese kale, or regular broccoli instead.

How to Make Broccoli Rabe Sausage Pasta

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making Broccoli Rabe Sausage Pasta:

1. Prepare the Broccoli Rabe

Wash and trim (on an angle) just the ends of the stems of the broccoli rabe. If you have thicker stalks, slice them in half lengthwise so all of your broccoli are similar in size.

Pro Tip: You can cut them into smaller bite sized pieces if desired, but I like the presentation of longer pieces.

Bring a large pot of water to a boil. Salt generously, then add broccoli rabe to a steam basket, reduce heat to a simmer, place a lid on the pot, and steam for 4-5 minutes or until tender.

Using a slotted spoon or tongs, remove broccoli rabe and place in a bowl of ice water to stop the cooking process. Set aside.

2. Cook the Pasta

Using same pot, increase heat and bring water back to a rolling boil. Cook pasta according to pasta directions for al dente. Drain pasta and set aside.

3. Brown the Sausage

Add olive oil to a large heated skillet. Over medium-high heat, cook Italian Sausage, breaking up with a wooden spoon to create small crumbles.

4. Make the Sauce

Reduce heat to medium-low and add minced garlic, cooking until fra grant, being careful not to burn. Add red pepper flakes (optional).

Add chicken broth and scrape bottom of the pan to deglaze. Increase heat and allow chicken broth to thicken a bit, stirring occassionally.

5. Combine Everything

Reduce heat to low. Stir in sun dried tomatoes, heavy cream, and 1/4 cup of the pecorino romano cheese.

Add cooked broccoli rabe and pasta to the skillet stirring to combine and reheat the broccoli rabe and pasta.

Sprinkle with the remaining 1/4 pecorino romano cheese and serve warm.

What to Serve with an Italian Sausage Pasta

Garlic bread – A crispy, buttery side to soak up the sauce.
Simple green salad – Lighten up the meal with fresh greens and a lemon vinaigrette.
Roasted vegetables – Try asparagus, zucchini, or bell peppers for extra color and nutrients.
Antipasto platter – Serve with olives, cheeses, and cured meats for an Italian-inspired meal.

Storage + Make Ahead Directions

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a separate pan over medium heat with a splash of olive oil or chicken broth to refresh the sauce. Avoid microwaving for too long, as it can dry out the pasta.

Can I make this ahead? You can cook the sausage meat and prep the broccoli rabe recipe ahead of time, but wait to cook the pasta until just before serving to keep it fresh.

Can I freeze this recipe? Yes! Let it cool completely, then store in an airtight container for up to 3 months. Reheat with a splash of chicken broth to bring the sauce back to life.

More Pasta Recipes to Try!

Crockpot Italian Chicken Pasta
Italian Pasta Salad
Baked Spaghetti Casserole
Lemon Chicken Pasta
Bow Tie Pasta Recipe

This Italian sausage pasta is a flavorful, satisfying meal that’s simple to make but feels fancy! Keep it in your rotation for a delicious, go-to Italian dinner that never disappoints! The printable recipe card is below. Have a wonderful day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.