Orecchiette with Sausage and Broccoli Rabe

Lower in fat and calories, Italian turkey sausage provides a lighter alternative to beef in this recipe that brings together broccoli rabe and yellow squash for a flavorful meal.

Orecchiette with Sausage and Broccoli Rabe
Servings: 6 Prep 15 mins Cook 18 mins


  • 8 ounces orecchiette pasta
  • 1 1/4 pounds sweet Italian turkey sausage links, casings removed
  • 2 medium-size yellow squash (about 6 ounces each), cut in half horizontally and sliced into 1/2-inch half-moons
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 bunch broccoli rabe, cleaned, trimmed and cut into 1-inch pieces
  • 1/3 cup low-sodium chicken broth
  • Grated Parmesan cheese for sprinkling (optional)

Make It

1. Cook the orecchiette according to package directions. Drain and return pasta to the pot; keep warm.

2. While the pasta is cooking, heat a large nonstick skillet over medium heat. Crumble sausage into skillet, breaking up large pieces. Cook for 10 minutes, stirring occasionally, or until no longer pink. Stir in squash and increase heat to medium-high. Cook squash 3 minutes. Stir in garlic and red pepper flakes; cook 1 additional minute. Add the broccoli rabe and broth and cover. Cook 2 minutes, then remove cover and stir. Cook another 2 minutes or until broccoli rabe has wilted and is tender.

3. Add sausage mixture to pasta pot and stir to combine. Sprinkle with cheese, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 329, Fat, total (g): 10, chol. (mg): 56, sat. fat (g): 3, carb. (g): 35, fiber (g): 2, pro. (g): 25, sodium (mg): 624, Percent Daily Values are based on a 2,000 calorie diet.