Creamy Orzo with Hot Italian Sausage, Broccoli Rabe, and Tomatoes
By Andrea GearyPublished on September 5, 2025
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Sweet Italian sausage may be substituted. Do not dry the broccoli rabe after washing; the surface moisture will provide just enough steam for it to cook. We like the bitterness of broccoli rabe here, but you may substitute broccolini if preferred.
Instructions
- Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
- Add 1 teaspoon minced garlic and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds.
- Stir in 3 cups water and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Season with salt to taste.
- Meanwhile, place 8 ounces hot Italian sausage, casings removed, in cold 12-inch nonstick skillet. Adjust heat to medium-high and cook, using wooden spoon to break meat into pieces no larger than ½ inch, until sausage is no longer pink, 6 to 7 minutes. Stir in 8 ounces broccoli rabe, cut into 1-inch pieces. Cover and cook, stirring occasionally, until broccoli rabe is crisp-tender, about 3 minutes. Stir in 6 ounces halved cherry tomatoes.
- Stir ½ cup grated Pecorino into orzo and transfer to wide serving bowl. Top with sausage mixture; sprinkle with 3 tablespoons chopped pepperoncini; and serve, passing extra Pecorino separately.
Time
50 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a quick, creamy pasta dish that delivered the same comfort and satisfaction as risotto, we started by toasting orzo in butter with shallots and garlic, and then we doused the lot with wine, which was quickly absorbed by the pasta, infusing it with flavor. Vigorously simmering the orzo in diluted chicken broth hydrated it while adding subtle depth. Stirring the pasta occasionally released its starches, creating a velvety texture; we augmented its creaminess with a handful of Pecorino. The process was so hands-off we were able to simultaneously prepare a quick topping: We quickly sautéed hot Italian sausage and then added broccoli rabe. Still damp from washing, the broccoli rabe quickly steamed to crisp-tenderness. Cherry tomatoes, stirred into the mixture just until warmed through, added pops of brightness, and pepperoncini added vinegary heat.
Before You Begin
Sweet Italian sausage may be substituted. Do not dry the broccoli rabe after washing; the surface moisture will provide just enough steam for it to cook. We like the bitterness of broccoli rabe here, but you may substitute broccolini if preferred.
Instructions
- Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
- Add 1 teaspoon minced garlic and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds.
- Stir in 3 cups water and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Season with salt to taste.
- Meanwhile, place 8 ounces hot Italian sausage, casings removed, in cold 12-inch nonstick skillet. Adjust heat to medium-high and cook, using wooden spoon to break meat into pieces no larger than ½ inch, until sausage is no longer pink, 6 to 7 minutes. Stir in 8 ounces broccoli rabe, cut into 1-inch pieces. Cover and cook, stirring occasionally, until broccoli rabe is crisp-tender, about 3 minutes. Stir in 6 ounces halved cherry tomatoes.
- Stir ½ cup grated Pecorino into orzo and transfer to wide serving bowl. Top with sausage mixture; sprinkle with 3 tablespoons chopped pepperoncini; and serve, passing extra Pecorino separately.
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