Recipe Overview
Orecchiette with rapini and sausage is one of the most beloved dishes of southern Italy, combining handmade pasta, the pleasant bitterness of greens, and the richness of pork. This version keeps the soul of the traditional preparation while adding a modern touch through a warm Pecorino foam that brings elegance, creaminess, and a beautiful finish to the plate.
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Ingredients
- 1360 g fine semolina flour
- Warm water, as needed to form the dough
- 2 bunches rapini, cleaned and chopped
- 450 g Italian sausage, bulk or casings removed
- 2 garlic cloves, sliced
- 120 ml extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- 240 ml dry white wine
- 240 ml whole milk
- 200 g grated Pecorino Romano cheese
- 1 tbsp xanthan gum
Preparation
- Make the orecchiette dough by placing the semolina flour on a work surface, forming a well, and gradually adding warm water until a firm but elastic dough comes together. Knead until smooth, cover, and let it rest for at least 30 minutes.
- Shape the orecchiette by rolling portions of dough into ropes, cutting small pieces, dragging each piece with a knife, and turning it over your thumb to form the classic small concave ears. Dust lightly with semolina.
- Blanch the rapini in salted boiling water until just tender. Transfer to ice water, drain well, squeeze out excess moisture, and chop coarsely.
- For the sausage and rapini, heat some olive oil in a wide skillet with the sliced garlic until fragrant. Add the sausage, breaking it up as it browns. Add the rapini, season with salt and pepper, and keep warm over low heat.
- For the Pecorino foam, simmer the white wine briefly to reduce the alcohol. Add the milk and heat gently to just below a simmer. Remove from the heat and whisk in the Pecorino Romano until smooth. Add the xanthan gum and blend until lightly thickened and homogeneous. Strain if desired, chill, transfer to a siphon, charge with two cartridges, and keep warm in a water bath before serving.
- Cook the orecchiette in a large pot of salted boiling water until al dente. Reserve a little pasta water and drain.
- Add the cooked orecchiette to the skillet with the sausage and rapini. Toss over medium heat with a drizzle of olive oil and a splash of pasta water until the pasta is nicely coated.
- Plate in warm bowls and finish with the warm Pecorino foam over the top or around the edges. Add freshly ground black pepper and extra Pecorino if desired. Serve immediately.
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This recipe is part of a larger Tuscany Cuisine pathway that joins article storytelling, recipe education, and live culinary operations. Read the orecchiette history article, then continue into the Menu Builder and station workflow.
History & Tradition
Orecchiette is closely associated with Puglia, where semolina pasta traditions are deeply rooted in everyday life. The combination of rapini and sausage is a classic example of southern Italian balance: bitter greens, rich meat, good olive oil, and handmade pasta brought together in a dish that is rustic, honest, and full of character.
Chef Notes
- Keep the dough firm so the orecchiette hold their shape and texture well.
- Do not overcook the rapini; its slight bitterness is part of the dish’s identity.
- The Pecorino foam should stay light and warm, adding refinement without overwhelming the pasta.
| Calories | 620 kcal |
| Protein | 28 g |
| Carbohydrates | 65 g |
| Fat | 30 g |
| Fiber | 5 g |
| Cholesterol | 60 mg |
| Sodium | 580 mg |