Pasta Pugliese is a simple rustic pasta dish that takes very little time and effort to prepare. Traditionally made with orecchiette pasta, broccoli rabe and sausage, you can use whatever short pasta you like (I used Campanelle). This dish is delicious, filling and sure to please. Here’s how to make it:

Pasta Pugliese

1 head broccoli rabe, cleaned and tough stems removed

1 lb loose Italian sausage (hot or sweet)

2 cloves garlic minced

reserve 1 cup pasta water

Parmigiano reggiano or pecorino romano grated for serving

olive oil

crushed red pepper flakes

Bring a pot of water to a boil and add the broccoli rabe, boil for approximately 10 minutes just enough to soften. Remove into a bowl of ice water to stop the cooking. Place on paper towel and pat dry. Once dried give it a rough cut into bite size pieces. Bring a large pot of water to a boil for the pasta. When the water comes to a full boil add salt, enough so that it’s like the sea, add the pasta and cook al dente. Reserve about a cup of the pasta water and set aside.

In a large saute pan brown the sausage, remove and set aside.

In the same pan add the garlic and saute just until softened (if needed add a little more olive oil), a good pinch of red pepper flakes, add the broccoli rabe, a pinch of salt and saute until it’s softened. Add the sausage, continue to saute for a few minutes. Add the pasta and some of the pasta water, you don’t want the pasta dry there should be enough water added so there is some sauce, saute until combined. Season with salt and pepper to taste if needed. Serve with grated cheese, enjoy

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