Recipes // Main Dish Pasta // Orecchiette with Merguez Sausage and Broccoli Rabe

Orecchiette with Merguez Sausage and Broccoli Rabe


By: Chef Rachel Goulet

Serves 2


  • 2 cups fresh orecchiette *Any pasta will suffice and can be substituted. At Amali, we like orecchiette because it keeps its bite, even when made fresh. We make all our pasta in house.
  • 4 cups salted water (should taste like the ocean)
  • 2 links (about 1 1/2 cups) merguez sausage (or any spicy sausage) *We use Merguez at Amali to give unique spice to the dish
  • 1 1/2 cups blanched broccoli rabe
  • 1 shallot, minced
  • 1/2 fresh green jalapeño, de-seeded and minced
  • 1 tsp minced garlic
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 T butter
  • 1 tsp grated grana padano
  • zest of half a lemon


  1. In a large pot, bring water to a rolling boil on medium heat. When using fresh pasta, cook for 4 minutes, until upon tasting it still has bite but there is little to no white inside the pasta.
  2. While the pasta is cooking, render off the sausage until golden brown.
  3. Strain fat from the pan but leave about 1 Tablespoon.
  4. Add shallots and melt until translucent.
  5. Add garlic and chili until very aromatic but not brown.
  6. Deglaze the pan with white wine-using a spoon, scrape off all the goodies from the bottom of the pan the sausage left behind.
  7. Let white wine reduce by half and then add chicken stock.
  8. Let that reduce and in the meantime, add your pasta straight from the water into the pan to finish cooking.
  9. Taste for salt and add freshly grated black pepper to your personal liking.
  10. There will still be a quite a bit of liquid in the pan.
  11. Add the butter and reduce down while stirring.
  12. When the sauce begins to coat the pasta, add the broccoli rabe and lemon zest.
  13. Stir to combine all ingredients.
  14. Spoon into large serving bowl and top with grated grana padano.
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