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Orecchiette with Rapini & Sausage

Delicious juicy Italian sausage and the slightly bitter yummy taste of rapini come together again to make an awesome traditional Orecchiette with Rapini & Sausage pasta dish. It’s great for supper tonight and lunch tomorrow; cold or hot!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 676 kcal
Author Michelle


  • 1 lb. 500g dried orecchiette pasta
  • 4 tbsp. olive oil
  • 5 garlic cloves sliced
  • 1 lb. 500g hot Italian sausages (about 6 links), meat taken out of the casings
  • 1 bunch rapini blanched (see Sautéed Rapini recipe) and cut into 2 inch pieces


  1. In a large pot of salted boiling water, cook pasta until al dente - slightly firm to the bite.
  2. White the water comes to a boil and as the pasta is cooking, cook the sausage: in a large skillet, heat oil over medium-high heat and add garlic and sausages until browned and cooked.
  3. Toss in blanched rapini and drained pasta, make sure everything is well coated in the oil and mixed together.
  4. Add salt and pepper to taste. Serve with parmesan cheese.
Nutrition Facts
Orecchiette with Rapini & Sausage
Amount Per Serving (1 g)
Calories 676 Calories from Fat 304
% Daily Value*
Fat 33.8g52%
Saturated Fat 8.2g51%
Trans Fat 0.2g
Cholesterol 64mg21%
Sodium 625mg27%
Carbohydrates 61.2g20%
Fiber 6g25%
Sugar 3.9g4%
Protein 32.3g65%
* Percent Daily Values are based on a 2000 calorie diet.