Orecchiette con Salsiccia

Orecchiette con Salsiccia

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 1 lb orecchiette pasta
  • olive oil
  • 1 lb sweet Italian sausage, removed from casing
  • 1 bunch rapini (leafy broccoli), chopped into bite size pieces
  • 1 eggplant, diced into 1/2" pieces
  • red pepper flakes
  • 3 garlic cloves, minced fine
  • 1 1/2 cup heavy cream
  • 3/4 cup parmigiano-reggiano


  1. Boil water for pasta. Cook pasta al dente. 1 minute before it is done, cook the rapini for 30 seconds in the water.

  2. Meanwhile, heat a large sauté pan with olive oil over medium-high heat. Add sausage and break it up with the back of a wooden spoon into bite size pieces. Remove from pan once it is browned and cooked through, keeping the oil in the pan.

  3. Add the eggplant to the pan with 1 to 2 tablespoons more olive oil (eggplant absorbs a lot), and cook until it is soft, about 4 more minutes (reduce heat to medium).

  4. Add garlic and pepper flakes, cook for another minute. Add the rapini and sausage back to the pan.

  5. Add cream and bring to a simmer. Add the cooked pasta and cook for another few minutes until the sauce thickens and coats the pasta.

  6. Remove from heat, stir in 1/2 to 3/4 cup grated parmesan. Season with salt & pepper.