Cuisine Network

Cuisine Network


Orecchiette with Broccoli Rabe

is: 20 minutes minutes Cook
Scroll to recipe

Italian cuisine is renowned for its rich flavors, regional diversity, and rustic simplicity. One dish that captures the essence of these qualities is Orecchiette with Broccoli Rabe. Originating from the southern region of Italy, this pasta dish combines earthy, bitter broccoli rabe with perfectly “ear-shaped” orecchiette pasta, creating a harmonious marriage of flavors and textures. Let’s embark on a culinary journey and learn how to prepare this delightful dish.

Historical Context: Orecchiette, which means “little ears” in Italian, is a type of pasta that has been crafted by hand for centuries. The unique shape of orecchiette allows it to catch and hold sauces, making it a beloved choice in Italian cooking. Broccoli rabe, on the other hand, is a vegetable commonly used in Italian and Mediterranean cuisines. Its slightly bitter taste adds depth to dishes, balancing out the richness of pasta and creating a well-rounded flavor profile.


1. Preparing the Broccoli Rabe:

  • Trim the tough stems from the broccoli rabe and discard them.
  • Chop the remaining broccoli rabe into 2-inch (5cm) pieces.

2. Boiling the Orecchiette:

  • Fill a large pot with salted water and bring it to a boil over high heat.
  • Add the orecchiette pasta to the boiling water and cook according to the package instructions until al dente. This usually takes about 10-12 minutes.
  • Before draining, reserve about 1/2 cup of pasta cooking water.

3. Preparing the Sauce:

  • In a large skillet or frying pan, heat the olive oil over medium heat.
  • Add the sliced garlic and red pepper flakes, sautéing for about 1-2 minutes until the garlic turns golden and fragrant. Be cautious not to burn it.

4. Cooking the Broccoli Rabe:

  • Add the chopped broccoli rabe to the skillet with the garlic and red pepper flakes.
  • Season with a pinch of salt and black pepper.
  • Cook the broccoli rabe, stirring occasionally, for approximately 5-7 minutes or until it becomes tender and slightly wilted. The bitterness will mellow as it cooks.

5. Combining Pasta and Sauce:

  • Once the orecchiette is cooked, drain it in a colander, reserving the pasta cooking water.
  • Transfer the drained pasta directly to the skillet with the broccoli rabe and garlic.
  • Toss everything together gently to combine, adding a splash of reserved pasta cooking water if needed to create a silky sauce that coats the pasta.

6. Serving:

  • Plate the Orecchiette with Broccoli Rabe, garnishing each serving with a generous sprinkle of grated Pecorino Romano cheese.
  • Offer additional red pepper flakes and cheese at the table for those who enjoy extra heat and cheesiness.

7. Enjoy Your Italian Feast:

  • Serve your Orecchiette with Broccoli Rabe hot, preferably with a glass of crisp white wine, and savor the bold flavors and textures of this classic Italian dish.

Conclusion: Orecchiette with Broccoli Rabe is a testament to the simplicity and brilliance of Italian cuisine. This dish showcases how humble ingredients like pasta and broccoli rabe can come together to create a memorable and satisfying meal. Whether enjoyed as a weeknight dinner or a special occasion treat, this Italian classic never fails to delight the taste buds. Buon appetito!

prep time
me is: 15 minutesnutes
cooking time
is: 20 minutes minutes
4 4 servings
total time
is: 35 minutes minutes


  • f

  • Large pot for boiling pasta

  • Large skillet or frying pan

  • Colander

  • Tongs or pasta server

  • Chef's knife

  • Cutting boarde and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • ipe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell

  • 12 ounces (340g) orecchiette pasta

  • 1 bunch of broccoli rabe (rapini), about 1 pound (450g)

  • 3 cloves garlic, thinly sliced

  • 1/4 teaspoon red pepper flakes (adjust to taste)

  • 1/4 cup extra-virgin olive oil

  • Salt and black pepper, to taste

  • Grated Pecorino Romano cheese, for servingpepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Prepare broccoli rabe.
Boil orecchiette pasta.
Sauté garlic and red pepper.
Combine and serve.
More Servings

Savory Italian Sausage and Peppers - Classic Comfort


Homemade Cannoli - Italian Pastry Perfection


Savory Orecchiette with Broccoli Rabe - Italian Pasta Delight

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

There is a good reason not to support the Guardian

Not everyone can afford to pay for news right now. That is why we chose to keep our journalism open to everyone.

But if you can, then there are three good reasons to choose to support us today: we are independent and have no billionaire or shareholders telling us what to do; our quality journalism is vital at a time when powerful people are getting away with more and more; and it takes less time than it took to read this message. Choose to help power the Guardian’s journalism for years to come. Give just once from $1. Thank you.

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.