Garlicky Sausage and Broccoli Rabe Pasta

This is a classic Italian Pasta with Broccoli Rabe and Sausage that’s perfect for busy weeknights. I grew up eating this—hot after school or cold from the fridge—and it never gets old. The sauce is savory and silky without any cream, and the whole meal comes together in under 45 minutes.

Why this recipe

A one-pan pasta that combines protein, vegetables, and carbs makes dinner simple and satisfying. This sausage and broccoli rabe pasta fits that bill: it’s a complete meal that cooks up quickly and delivers bold, balanced flavors. The slight bitterness of broccoli rabe pairs beautifully with the richness of Italian sausage for a dish with depth and comfort.

Because it’s quick and filling, this recipe is a reliable addition to your weeknight rotation. It reheats well and stands up nicely to leftovers when you stir in a little extra olive oil or pasta water before serving.

Ingredient notes and substitutions

• Pasta: Farfalle or orecchiette work especially well. Orecchiette is traditional, but any flat or shaped pasta that catches the sauce is fine.
• Sausage: Sweet Italian sausage is used here; remove the casing and break it into pieces before searing. You can swap in hot Italian sausage if you prefer more heat.
• Broccoli rabe: This ingredient gives the dish its characteristic bitter edge. Broccoli can be used as a milder substitute, but it won’t replicate the same flavor profile. The slight bitterness of broccoli rabe balances the fatty, savory sausage.
• White wine: A crisp white such as Sauvignon Blanc or Pinot Grigio brightens the sauce. Use a wine you’d enjoy drinking.

See the recipe card below for exact ingredient amounts and nutrition information.

How to make pasta with sausage and broccoli rabe

This pasta comes together fast—about 45 minutes from start to finish—making it ideal for weeknights.

Step 1: Bring a medium pot of water to a boil. Trim about 1 inch off the broccoli rabe stems and blanch the greens for 2 minutes.

Step 2: Drain the broccoli rabe, cut into 2-inch pieces, and set aside. Bring a large pot of salted water to a boil for the pasta; you can reuse the blanching water if you like.

Pro tip: If broccoli rabe’s bitterness is too strong for you, blanch 2–4 minutes and shock in ice water. This reduces bitterness while keeping texture.

Step 3: Heat a large skillet over medium-high. Add olive oil, remove sausage from its casing, and place 1/2–1 inch pieces in the pan. Let them sit undisturbed for 2–3 minutes to brown.

Step 4: Turn the sausage to brown the other side, then break it into slightly smaller pieces with a wooden spoon.

Step 5: Reduce heat to medium. Add minced garlic and crushed red pepper and sauté 1–2 minutes until fragrant, taking care not to burn the garlic.

Step 6: Pour in white wine and simmer, stirring, until reduced by about half. This concentrates flavor and deglazes the pan.

Step 7: Add the chopped broccoli rabe and about 1 cup of reserved pasta water. Return to a simmer and season with salt and pepper.

Step 8: Stir in the cooked farfalle and simmer 2–3 minutes until the sauce thickens and coats the pasta. Remove from heat and stir in grated Parmesan for creaminess.

Finish with plenty of Parmesan and serve with crusty bread to soak up the sauce. A simple white wine or light cocktail complements the meal, but the pasta is substantial enough to stand on its own.

Pro-tips

1. Reserve some pasta cooking water. The starches help the light sauce cling to the pasta and create a silky texture.
2. Let the sausage sear undisturbed at first to build a browned crust and fond on the pan—this adds savory depth to the sauce.
3. Watch the garlic carefully. If the pan is too hot and the garlic starts to brown, add the wine sooner to prevent bitterness.

Make-ahead instructions

This recipe adapts well to being prepped ahead so dinner is even faster on busy nights. My grandmother used to do this and it still tastes fresh.

1. Blanch broccoli rabe for 3 minutes, then plunge into ice water. Drain and store in an airtight container in the refrigerator.
2. Cook and brown the sausage in a saucepan, breaking it up as it cooks. Cool and store in the fridge in an airtight container.
3. When ready to serve, boil the pasta and sauté garlic in olive oil. Add the pre-cooked sausage, broccoli rabe, and wine; simmer while the pasta cooks.
4. Add reserved pasta water and the drained pasta to the pan, toss to combine, then finish with Parmesan before serving.

FAQs about sausage and broccoli rabe pasta

More easy Italian weeknight meals

Feel free to leave a comment and share how the recipe worked for you. Follow the author on social channels for more recipe ideas.

Pasta with Sausage and Broccoli Rabe