tagAlt.Orecchiette with Broccoli Rabe

Homemade Orecchiette with Broccoli Rabe (Cime di Rapa)

Traditional Southern Italian homemade orecchiette pasta with vibrant broccoli rabe: a regional favorite reborn in your kitchen.
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    • ( Scored 5 on 1 reviews )

Donna:

Having Apulian heritage, this pasta dish is absolutely a staple for me and my family, great recipe!

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tagAlt.Orecchiette with Broccoli Rabe

Experience the essence of Southern Italian cuisine with this vegan reimagining of the beloved orecchiette with sausage and broccoli rabe. This recipe pairs handmade orecchiette pasta with the bold flavors of broccoli rabe, delivering a dish that's both deeply satisfying and wholesome.

Broccoli rabe, known in Italy as cime di rapa, is prized for its slightly bitter, peppery notes—an iconic complement to pasta dishes and a staple in Apulian kitchens. Its unique character not only enhances the flavor but packs a nutritious punch.

Crafting your own orecchiette—meaning "little ears" in Italian—is a time-honored tradition and surprisingly accessible, promising a fun and rewarding culinary adventure. If you’re craving inspiration for more pasta toppings, don’t miss our curated collection of seasonal dressings and sauces.

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Ingredients

for 4 servings

Broccoli Rabe dressing Ingredients

  • Garlic Cloves 2
  • Broccoli rabe 1
  • Sun-dried tomatoes 12
  • Ricotta cheese (Sheep's Milk) as needed
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Black Pepper as needed
  • Red Chili Flakes as needed

Simple Orecchiette Ingredients

  • Semola flour 250 grams
  • Water 125 grams
  • Extra-virgin olive oil 1 table-spoon

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Preparation

for 4 servings

Step

1

Of 4

Mix and Rest the Pasta Dough

Begin by pouring semola flour onto a clean work surface and shape it into a mound with a central well. Gradually pour in water, stirring with a fork to slowly draw the flour into the liquid, working in a steady, circular motion.

Once all the water is absorbed, introduce extra virgin olive oil and blend the mixture further with your hands. Use your fingertips instead of the heel of your hand for gentle kneading—this helps you maintain control and finesse over the dough's texture.

The dough should become smooth and elastic. Form it into a ball, envelop it in plastic wrap, and let it rest for 15 minutes. This resting period allows the gluten to relax, giving your orecchiette their characteristic chewiness.

Step

2

Of 4

Shape Authentic Orecchiette

After the dough has rested and feels supple, cut off medium-sized chunks. Roll each into a log, keeping the thickness even—about as wide as your finger.

Slice each log into 1cm segments. Using a blunt knife, gently drag each piece across your work surface to create a concave disk, mimicking the classic "little ear" shape. To finish, nestle each disc over your thumb and gently invert the edges, perfecting the traditional form that holds sauces beautifully.

This shaping technique has been passed down through generations in Puglia, and it’s easier than it looks—practice makes perfect!

Step

3

Of 4

Prepare the Savory Broccoli Rabe Sauce

Separate the tender leaves from the tough stems of the broccoli rabe, taking care not to break the delicate florets. Discard the thick stems and rinse the leaves and florets thoroughly under cool running water.

Bring a large pot of water to a rolling boil. Meanwhile, in a large sauté pan, warm extra virgin olive oil and add crushed garlic, a few anchovy fillets (for depth and umami), and a pinch of red pepper flakes for gentle heat. Gently mash the anchovies with a fork until they dissolve into the oil, then turn off the heat.

Once the water boils, salt it generously and add the broccoli rabe. Boil for 10 minutes, then add your orecchiette and cook together for another 5-7 minutes, until the pasta is perfectly al dente.

Just before combining, reheat the infused oil on medium-low, removing the garlic to prevent bitterness.

Step

4

Of 4

Finish and Serve the Orecchiette

Drain the pasta and broccoli rabe together, then immediately transfer them to the sauté pan with the aromatic oil and anchovies. Toss everything over medium heat for 2 minutes to allow the orecchiette to soak up the deep flavors of the sauce.

Serve the dish hot, garnished with an extra drizzle of olive oil or a sprinkle of toasted breadcrumbs for a touch of tradition and crunch. Enjoy every bite of this classic Apulian comfort food!

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

D

Donna Sunday 6th of June 2021

Cime di rapa, a must for every pasta lover!

Having Apulian heritage, this pasta dish is absolutely a staple for me and my family, great recipe!

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