Ingredients
Kosher salt
12 oz. orecchiette
1 lb. broccoli rabe, trimmed and cut into 2" pieces
2 tbsp. extra-virgin olive oil
2 andouille sausage links (about 6 oz.), sliced into coins
3 tbsp. butter, divided
3 cloves garlic, minced
Freshly ground black pepper
1 1/2 c. freshly grated Parmesan
Zest and juice of 1 lemon
Pinch crushed red pepper flakes
Preparation
Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. During the last 2 minutes, add broccoli rabe and cook 1 minute. Reserve 1 cup pasta water, then drain pasta and broccoli rabe together. Step 2In a large skillet over medium heat, heat oil. Add sausage and cook, stirring occasionally, until warmed through and slightly golden, about 5 minutes. Add 1 tablespoon butter and garlic and season generously with pepper. Cook until fragrant, 1 minute. Step 3Add ½ cup reserved pasta water and bring to a simmer. Add remaining 2 tablespoons butter, broccoli rabe, and pasta and toss to combine. Step 4Add Parmesan, lemon zest and juice, and red pepper flakes. Toss constantly to melt cheese, removing skillet from heat when about half the cheese has melted. If sauce is still too thick, loosen with more pasta water. Season with salt before serving.
The mix-ins are interchangeable. If broccoli rabe is too bitter for you, use regular broccoli (blanching time should be the same!) or asparagus. You could also use Italian sausage instead of andouille, but if you go that route, we recommend taking the meat out of its casing and cooking it crumbled. For more easy weeknight dinner recipes, check out our 70+ easy pastas. And, if you make this recipe, don’t forget to rate it below and let us know how you liked it! We love hearing from you!
