In Puglia, the heel of Italy’s boot, cooking is both a ritual and a celebration of the land. Rolling orecchiette by hand, gathering sun-soaked greens from local fields, and drizzling every dish with golden peppery olive oil is how the region has nourished itself for centuries. Orecchiette con cime di rapa is a dish born from these sunlit fields and family tables. Cime di rapa, also called broccoli rabe, are leafy green vegetables with a gentle earthy bitterness and tender stems. They grow abundantly in Puglia’s fertile soil, offering a bright slightly peppery flavor that pairs beautifully with garlic, chili, and the nutty bite of orecchiette.

Every forkful tells a story of tradition, craftsmanship, and the simple pleasures of Southern Italy. This is a dish for slow evenings, lingering at the table, and savoring the flavors that only authentic Italian cooking can inspire.

ORECCHIETTE CON CIME DI RAPA & SAUSAGE

Serves 4

INGREDIENTS

▢ 400 grams artisanal orecchiette pasta
▢ 1 bunch broccoli rabe, trimmed and washed
▢ 3 tbsp Bona Furtuna Everyday Olive Oil
▢ 3 cloves garlic, thinly sliced
▢ 1 small red chili, finely chopped (optional)
▢ 1 lb Italian sausage, removed from casing and crumbled
▢ 1 lemon, sliced for serving
▢ Bona Furtuna Sicilian Sea Salt and Organic Herb Blend, to taste
▢ Freshly ground black pepper, to taste
▢ Pecorino Romano, for serving

DIRECTIONS

1. Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 3–4 minutes until bright green and tender. Remove and set aside, reserving the cooking water.
2. In the same water, cook the orecchiette until al dente, usually ten to twelve minutes. Drain, reserving a cup of pasta water.
3. Heat Everyday Olive Oil in a large skillet over medium heat. Add the garlic and chili and sauté until fragrant and golden about two minutes.
4. Add the crumbled sausage to the skillet and cook until browned and cooked through.
5. Add the broccoli rabe and cook for three to four minutes, letting the flavors meld. Season generously with the Sicilian Sea Salt and Organic Herb Blend and a few grinds of black pepper.
6. Add the drained orecchiette to the skillet, tossing with the greens and sausage. Use reserved pasta water as needed for a silky finish.
7. Serve immediately with Pecorino Romano and fresh lemon slices for squeezing over the pasta. Drizzle a little Everyday Olive Oil on top if desired.
8. Mangiamo.

FAQs

What are cime di rapa?

Cime di rapa, also called broccoli rabe, are leafy greens with a slightly bitter, earthy flavor. They are a staple in Southern Italian cuisine and pair beautifully with pasta, garlic, and olive oil.

Can I use frozen cime di rapa?

Yes, frozen cime di rapa works in a pinch. Blanch briefly before adding to the pasta, and adjust cooking times as frozen greens release more water.

How do I reduce the bitterness of cime di rapa?

Blanching the greens in salted boiling water for 2–4 minutes before sautéing helps mellow the bitterness. Adding a drizzle of high-quality extra-virgin olive oil and a pinch of chili balances the flavors beautifully.

Can I make this dish vegan?

Absolutely. Simply skip the sausage and cheese or use a plant-based alternative. The dish still shines with the natural flavors of the greens, garlic, and olive oil.

What wine pairs with Orecchiette con Cime di Rapa?

Crisp, mineral-driven white wines like Vermentino or Falanghina complement the slight bitterness of the greens and the richness of the olive oil.