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Orechiette with Rapini and Sausage

Orecchiette with Rapini and Sausage

A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.
Course Main Course
Cuisine Italian
Keyword Pasta, Sausage, Rapini
Servings 4
Author Marisa


  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1 1/2 cup plain fresh bread crumbs
  • salt and pepper to your taste
  • 1 large bunch of rapini cut into 2 inch pieces
  • 500 grams Orecchiette pasta
  • 1 pound Italian sausage mild or strong (casing removed)
  • 3 large cloves of garlic minced
  • 1 medium onion chopped
  • 1 large red bell pepper cut into 1 inch pieces
  • pinch of red chili flakes
  • 1/2 cup Parmegiano-Reggiano cheese grated


  • Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.
  • Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.
  • Bring a large pot of water to boil and salt generously.
  • Add the Orecchiette to the boiling water and stir well.
  • Cook according to package instructions while stirring occasionally.
  • Three minutes before the end of cooking time, add in the chopped rapini and stir gently.
  • While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.
  • Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.
  • Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.
  • Taste and season with salt and pepper if needed.
  • When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.
  • Turn off the heat and stir in the grated cheese.
  • Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.
  • Top with a generous sprinkle of toasted breadcrumbs .
  • Serve while still warm and enjoy!