Broccoli Rabe Pasta Recipe with Orecchiette

Authentic broccoli rabe pasta, made the Italian way. Learn how to reduce bitterness and create a perfectly balanced garlic and olive oil orecchiette pasta dish in under 30 minutes.  

This classic broccoli rabe pasta recipe relies on just a handful of ingredients: garlic, olive oil, tender rapini, and perfectly cooked orecchiette.

The key is technique. When prepared properly, the slight bitterness of broccoli rabe becomes beautifully balanced, not overpowering.

In Italian cooking, pasta shapes are never random. Orecchiette, with its small cupped shape, is ideal for catching the softened greens and flavorful cooking water, creating a sauce that clings to every bite.

If you've ever found broccoli rabe too bitter or dry in pasta dishes, I'll show you exactly how to prepare it so the flavors are balanced and the texture is perfect.

Let me show you how I like to make it.

Mise en place

Prep the garlic:  Crush about 4-6 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Give them a coarse chop and set them aside. Feel free to adjust this amount based on your personal preference. 

Prep the rapini: Trim the stems of 2 bunches to remove as much of the tough stalk as possible, anywhere from 1-2 inches. Then, rinse it under running water. 

Instructions

Over high heat, bring a large pot of salted water to a rolling boil. 

Add the broccoli rabe and cook until tender. This should take 4-5 minutes.

Strain and gently squeeze out excess moisture. Coarsely chop and set aside.

Bring a large pot of salted water to a rolling boil. Please note that you can use the same water to cook your noodles. My personal preference is to start with a fresh pot of water.

Add 1 pound of orecchiette and stir. Cook according to package directions or until almost al dente. About 1-2 minutes shy of the recommended cooking time.

While the pasta is cooking, heat ⅓ cup of olive oil in a large frying pan over medium-low heat.

Add the chopped garlic and 2 anchovy fillets. Do not allow the garlic to brown.

Mash the anchovy with the back of a spoon for about 1-2 minutes.

If using, add chili flakes and stir for 30-60 seconds. 

Carefully add the cooked broccoli rabe and stir to combine. Adjust seasonings and heat through. Add 1 ladle of pasta water and occasionally stir for 4-5 minutes. Add more water if the mixture dries out.

When the orecchiette is almost al dente, drain, reserving 2-3 ladles of the water.

Add to the pan along with some of the water and continue to cook. Taste for doneness. 

Turn off the heat. Add a ¼ cup of grated Parmigiano-Reggiano Cheese and a ¼ cup of grated Pecorino Romano Cheese and toss everything together. 

Continue to shake the pan back and forth until a sauce forms. 

Plate and garnish with more grated cheese, if desired.

Serve immediately.

Tips

• This recipe has so few ingredients, so ensure they are high quality.
• Although anchovies provide lots of character and flavor to this dish, it is an optional ingredient.
• Tossing the water with the cheese in the skillet creates a silky sauce. 
• Replace orecchiette with any short pasta that can scoop up the sauce. Cavatelli and small shells are great alternatives. 
• Broccoli rabe can easily be replaced with broccolini, swiss chard or even broccoli.

FAQ

What is the best pasta to use with broccoli rabe?
The best pasta to use with broccoli rabe is orecchiette. Its curved shape captures the greens and olive oil, creating a well-balanced bite. Other short pasta shapes can work, but orecchiette is the traditional choice.

How do I prevent orecchiette from sticking together?
Orecchiette can stick because of their small, cup-like shape. To prevent this, gradually add the pasta to boiling water, stirring immediately as it hits the pot. Pasta with slight ridges also helps keep them separate. If sticking persists, try a different brand or use fresh orecchiette, which almost never clumps.

Should broccoli rabe be boiled before adding to pasta?
Yes, broccoli rabe should be briefly boiled before adding it to pasta. Boiling tenderizes the stems and reduces bitterness. Many traditional recipes use the same pot of water to cook both the greens and the pasta.

 

Broccoli Rabe Recipes we Love

Here are a few of my favorite ways to enjoy broccoli rabe, from simple sautés to hearty pasta dishes.

• Italian-Style Broccoli Rabe aka Rapini
• Pizza Rolls with Sausage and Broccoli Rabe
• Broccoli Rabe Cavatelli Pasta
• Broccoli Rabe Soup

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Recipe Origins

This traditional dish has its origins in the beautiful Puglia region of Italy. It is referred to as Orecchiette con le cime di rapa and usually includes a topping of toasted bread, like in St. Joseph’s Spaghetti recipe. 

As I have previously mentioned, my mom loved to cook.

During my youth, she often made a variation of Puglia’s signature dish with my dad’s homemade Italian sausages. 

Feel free to adapt it to your preferences.

Do you have a special version of this Puglian specialty?

I would love to hear about 🙂

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ If you have made this pasta with broccoli rabe recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on November 7, 2017, and republished on March 19, 2020, with updated content and photos. Thanks for sharing!