Sausage and Broccoli Rabe Pasta (Ready in 35 Minutes)

Name: Sausage and Broccoli Rabe Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound broccoli rabe ((rapini)); 12 ounces short pasta (like orecchiette, strozzapreti, rotini or fusilli); 2 tablespoons olive oil; 1 pound Italian sausage (sweet or spicy); 4 large garlic cloves (finely chopped); 1/4 teaspoon crushed red pepper flakes (or more); kosher salt and freshly ground black pepper (to taste); 1 ounce grated parmesan cheese

Sausage and Broccoli Rabe Pasta

By Marissa Stevens

5 from 16 votes

Updated Sep 02, 2026

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Made in just 35 minutes, Sausage and Broccoli Rabe Pasta is a beautifully balanced dish despite its feisty flavor components. Starchy pasta mellows a medley of savory pork sausage, pleasantly bitter broccoli rabe (rapini), spicy red pepper flakes, and nutty parmesan cheese.

Broccoli Rabe and Sausage Pasta served in a white ceramic bowl

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I say “pleasantly bitter” because broccoli rabe has a reputation for being bitter. It’s true. Fortunately boiling it in water for just one minute is an effective remedy.

“Simple and delicious! Made it exactly as per recipe and my whole family loved it, so will be adding it to my rotation!”
Meg K

Recipe at a Glance
Ingredients for Sausage and Broccoli Rabe Pasta
How to Make Sausage and Broccoli Rabe Pasta
Pro Tips
Storage and Reheating
Serve With
Reader FAQ
More must try Italian pasta recipes
Sausage and Broccoli Rabe Pasta Recipe

Recipe at a Glance

Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings
Skill Level: Easy

Ingredients for Sausage and Broccoli Rabe Pasta

Broccoli Rabe and Sausage Pasta ingredients flat lay

Broccoli Rabe (rapini): Look for fresh looking bunches with perky greens and buds. Avoid those that are discolored or wilted.
Sausage: This recipe calls for Italian sausage. Sweet Italian sausage is what I typically use, controlling the heat with the red pepper flakes. Use hot Italian sausage if you want extra kick. I used pork sausage, but for a lighter version, feel free to use turkey sausage instead.
Fresh Garlic: Look for smooth, dry skins and plump bulbs. Avoid those that have shriveled cloves or are starting to sprout.
Red Pepper Flakes: Or crushed red pepper (same thing).
Olive Oil: Use a good, flavorful olive oil. Because you’re cooking with it, it doesn’t necessarily need to be extra virgin olive oil (though it’s typically all I have on hand).
Pasta: Most short pasta shapes work well here and orecchiette is the traditional choice. I used strozzapreti, but rotini, fusilli, and penne also work well.
Parmesan Cheese: Ideally Parmigiano-Reggiano or Grana Padano. You could also use pecorino cheese if you prefer.

How to Make Sausage and Broccoli Rabe Pasta

Coarsely chop and blanch broccoli rabe for 1 minute. Transfer rapini to colander and return water to boil. Add pasta and cook according to package directions; drain and reserve 1 cup of cooking water.

blanched broccoli rabe and reserved pasta water

Meanwhile brown sausage in oil, breaking up with a spoon. Stir in garlic and red pepper flakes; cook 1 minute more. Add broccoli rabe and pasta; toss to coat, adding reserved pasta water as needed. Season to taste with salt and pepper; serve topped with parmesan cheese.

broccoli rabe and sausage pasta ready to serve

Pro Tips

Easy Blanching Tip: You’ll already be boiling water for pasta and it’s easy and economical to use the same water for blanching the broccoli rabe. It’s important to the overall flavor of the dish and partially cooks the broccoli rabe as a bonus (and seasons it too if you salt your water).
Your Choice of Short Pasta: This classic Italian pasta dish is often made with orecchiette pasta (meaning “little ears” in Italian). But I’ve found that any short pasta stands in nicely. And most are less likely to stick together, as orecchiette likes to do.
Save Some Pasta Water: Make sure to reserve some of the pasta cooking water to create a silky texture in your finished dish and for storing any leftovers.

Broccoli Rabe and Sausage Pasta served in a white bowl photographed from above

Storage and Reheating

Store leftover Sausage and Broccoli Rabe Pasta refrigerated in an airtight container for up to 3 days. A splash of cooking water in the bottom of your container makes it easy to reheat without the pasta sticking to the bottom of the pan. (I like to add a splash of olive oil and some salt and pepper as well.) Reheat gently in a saucepan or skillet on the stovetop until heated through.

Serve With

Though this dish can be served on its own, I like to serve it with some crusty bread and a simple, bright salad like Little Gem Salad or Arugula Salad.

Reader FAQ

Where can I find broccoli rabe?

You can find broccoli rabe, also called ‘rapini,’ in most major grocery stores and often at farmers markets.

What can you substitute for broccoli rabe?

If you can’t find broccoli rabe, substitute another bitter green like mustard greens, turnip greens, or curly kale. If you dislike the bitterness of broccoli rabe, broccolini is a good substitute.

More must try Italian pasta recipes

Pasta Aglio e Olio (Fast and fabulous – perfect for date night!)
Bucatini all’Amatriciana (Everyone loves this dish! Make your own pancetta too.)
Bucatini Carbonara (With a no-fail method!)
Bolognese Sauce (We learned this recipe in a cooking class in Bologna, Italy – it’s stellar.)
Ragu Sauce (Another cooking class gem, this one from Tuscany. You won’t believe how simple it is to make.)
Pasta alla Norma (A hearty, tasty pasta made with custardy roasted eggplant and silky tomato sauce.)
Broccoli Pasta (A 20-minute pasta dish that’s hearty enough to be a meal on its own!)
Lemon Garlic Pasta (A reader favorite! Made with long pasta or Gemelli pasta.)

Sausage and Broccoli Rabe Pasta

5 from 16 votes

By: Marissa Stevens

Prep: 15

Cook: 20

Total: 35

Course: Main Course

Cuisine: Italian

Calories: 553

Servings: people

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Broccoli Rabe and Sausage Pasta served in a white bowl

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A classic Italian pasta recipe that's easy to make with any short pasta you have on hand.

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Ingredients

▢ 1 pound broccoli rabe (rapini)
▢ 12 ounces short pasta like orecchiette, strozzapreti, rotini or fusilli
▢ 2 tablespoons olive oil
▢ 1 pound Italian sausage sweet or spicy
▢ 4 large garlic cloves finely chopped
▢ 1/4 teaspoon crushed red pepper flakes or more
▢ kosher salt and freshly ground black pepper to taste
▢ 1 ounce grated parmesan cheese

Instructions

Wash rapini (see recipe note); drain and coarsely chop.
Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain. Return water to boil.
Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite). Drain pasta reserving 1 cup of the pasta water.
Meanwhile, heat oil in a large skillet over medium heat. Add sausage and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, about 1 minute more. Add broccoli rabe and toss to coat. Add pasta and stir to combine, adding reserved cooking liquid a few tablespoons at a time as needed to moisten. Season to taste with salt and pepper. Divide among 4 pasta bowls; sprinkle with parmesan cheese and serve.

Notes

To wash rapini, submerge in a large bowl of water. Swoosh it around to dislodge all dirt and debris. Lift out rapini and transfer to a colander to drain.