This Rapini Pasta Recipe is filled with rich, subtly spicy sausage meat, sweet peas, and tempered-down broccoli rabe (a.k.a fresh rapini)—all without any blanching.
Ready in just 35 minutes, this easy pasta dish comes with a twist: starchy potatoes are added to the mix for a delicate carb coupling in extra-virgin olive oil. It's comfort food at its best!
This broccoli rabe recipe has all the lovely characteristic flavors of a classic Italian pasta dish. And although a meaty dish, the rapini is the star. I'm softening the bitter flavors of this green vegetable, but I'm not eliminating it entirely. Trust me, you don't want to.
Chunks of Russet potatoes create a lovely creamy texture and add a beautiful, comfy twist, making cooked pasta taste even better. The pasta sauce is extra-virgin olive oil infused with garlic and onions, making this dish dairy-free. It's hearty, cozy, and the ultimate comfort food like my Thick-Crust Pizza, yet it's such an easy meal!
For a meatless, easy pasta dish, try my Garlicky Spinach Pasta with Peas or my Vegan Pumpkin Penne Pasta.
Why You'll Love This Rapini Pasta
- Balanced Flavors: The combination of the slightly bitter broccoli rabe and tender potatoes pairs perfectly with the savory sausage pieces.
- Comforting & Filling: This classic Italian pasta dish is hearty yet not heavy, making it perfect for busy weeknights.
- Dairy-Free Option: This recipe uses olive oil instead of butter as the base, with optional toppings of Parmesan cheese or Pecorino Romano.
- Customizable: Swap ground pork sausage for chicken sausage, turkey sausage, or hot Italian sausage for different flavor profiles.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Pasta: Use short pasta shapes, such as penne or orecchiette. I prefer gluten-free Jovial pasta for a firm, al dente bite, but any short pasta will work.
- Broccoli Rabe: These bitter greens add characteristic flavor to the dish. Trimming the ends and briefly simmering them reduces the bitterness of the rapini without removing all of its flavor.
- Potatoes: I use a large Russet potato, peeled and chopped into bite-sized pieces. They create a creamy texture and add a comforting twist to this broccoli rabe pasta. Potato lover? Check out my Potatoes And Green Beans Salad.
- Sausage Meat: Go for thick, mild Italian pork sausages. They're not spicy but still have a punchy flavor.
- Garlic & Green Onions: A few cloves of chopped or sliced garlic and chopped green onions create a fragrant base.
- Frozen Peas: No need to thaw. They add sweetness that balances the mild bitter taste of the broccoli rabe and complements the starchy potatoes. Use any leftovers to make my Garlic Spinach Pasta With Peas.
- Olive oil: This extra-virgin olive oil brings richness and depth to the dish. Divide it between sautéing the aromatics and tossing the pasta, potatoes, and sausage.
- Cheese: Grated Parmesan cheese or Pecorino Romano adds a creamy finish and a salty kick to the dish.
- Seasonings: Simple is best—a pinch of salt, black pepper, and a sprinkle of cracked dried or ground rosemary. For extra heat, add a touch of red pepper flakes.
How to Make Sausage Broccoli Rabe Pasta
Step One (Picture 1 above) - Prep Ingredients: Bring a large pot of salted water to a rolling boil. While waiting, peel and chop the potatoes, chop green onions, and finely chop garlic. Wash the broccoli rabe in cold water and trim the ends.
Step Two (Picture 2 above) - Cook Broccoli Rabe: Use a slotted spoon to submerge the broccoli rabe in the boiling water. Simmer for 7 minutes to reduce the bitterness of the rapini, then scoop out and roughly chop. Reserve the starchy pasta cooking water. Return the water to a boil and use it to cook the pasta and potatoes.
Step Three (Picture 3 above) - Sauté Aromatics: In a large sauté pan, cook onions and garlic in heated olive oil over medium heat for a few minutes until fragrant.
Step Four (Picture 4 above) - Add Broccoli Rabe: Add the chopped broccoli rabe to the pan. Stir and cook for about 5 minutes, allowing the bitter greens to mellow.
Step Five (Picture 5 above) - Add Sausages & Peas: Then stir in the sausage pieces, cooking for 5–7 minutes until browned bits form and the sausage cooks through. Combine with the peas for another minute.
Step Six (Picture 6 above) - Combine with Pasta & Potatoes: Add the drained pasta and potatoes to the large pan. Drizzle in the remaining 2 tablespoon olive oil and toss everything with a wooden spoon—season with a pinch of salt, black pepper, and rosemary. Stir in Parmesan cheese or pecorino cheese.
Step Seven (Picture 7 above) - Finish & Serve: Serve hot with extra cheese on the side. Optional: a touch of red pepper flakes for a kick.
Top Tips
- Chopping Rapini: Leave the leafy parts and florets intact when simmering in water to mute the rabe’s bitterness. Chop the broccoli rabe only after it has simmered for about 7 minutes.
- Cooking Rapini: Don’t overcook the broccoli rabe. A brief simmer and sauté help maintain the slightly bitter taste that balances the dish.
- Remove the Sausage Casing: Keep the sausages in the fridge until you're ready to skin them—it’s easier when the meat is firm. Remove the casing and break the sausage into large pieces so it browns nicely and blends perfectly with the green vegetables.
- Safe Time: While waiting for the water to reach a rolling boil, prep your vegetables. Then, while the broccoli rabe simmers, remove the sausage casings and break the meat into pieces.
- Use the Same Water: Save time and flavor by using the same water to soften the broccoli rabe and then cook the pasta and potatoes—no extra pots needed!
- Use the Starchy Pasta Cooking Water: Reserve some of the water to loosen the dish without adding extra oil. Use a slotted spoon to lift the pasta and potatoes directly into the pan for easy mixing.
- Season Salt in Layers: I season in layers, allowing each ingredient to contribute its unique flavor to the dish.
Variations & Substitutions
- Sausages: Swap pork sausage with turkey sausage or chicken sausage for a lighter version. Try hot Italian sausage for more heat or a sweet Italian sausage for a milder flavor.
- Make it Meatier: You can add more sausages, if preferred. You can go up to 5 sausages without overpowering the rest of the ingredients.
- Want it Spicier: Try hot, spicy Italian sausage for more heat or top it off with chili or red pepper flakes.
- Seasoning: Instead of dried or ground Rosemary, try ground oregano or Thyme.
- Green Onions: Shallots are a suitable alternative.
Storing Leftover Pasta
- Store in an airtight container in the fridge for 3–4 days.
- Reheat gently in a large pan over medium-high heat. Optional: You can add a splash of low-sodium chicken stock to restore moisture or a drizzle of extra olive oil.
Recipe FAQs
Instead of the typical blanching method, this recipe softens the broccoli rabe in two easy steps—no extra water needed. First, simmer the leaves and florets in hot water for 7 minutes (you can use the same water to cook the pasta afterward). Keeping the leafy parts and florets intact while simmering helps mellow the bitterness while still preserving the vegetable’s flavor. Then, toss the cooked broccoli rabe with garlic and onions in olive oil and sauté for a few minutes.
Yes! This dish can be easily made gluten-free by using a gluten-free pasta, such as penne or orecchiette pasta from Jovial. Everything else in the recipe is naturally gluten-free.
More Must-try Italian recipes
Time to eat and buon appetito!
📖 Recipe
Easiest-Ever Sausage Rapini Pasta with Potatoes
Mariska RamondinoEquipment
- 1 large deep skillet or Dutch Oven pan
- 1 large pot to cook the rapini, pasta, and potatoes
- 1 knife and cutting board to chop the veggies and aromatics
- 1 slotted spoon for draining
- 1 Wooden Spoon for stirring
Ingredients
- 1 bushel broccoli rabe 70 grams
- 1 box gluten-free penne 12 ounces or 340 grams
- 1 large Russet potato anywhere from 110 to 240 grams, peeled and chopped
- 6 tablespoons olive oil divided
- 2 green onions chopped (or one small shallot)
- 3 garlic cloves finely chopped
- 1 pound thick mild Italian sausages, skinned (about 3 thick sausages) 454 grams
- ⅓ cup frozen peas 100 grams
- ¼ cup grated Parmesan or pecorino cheese 23 grams
- Salt and black pepper
- 1 teaspoon cracked dried Rosemary needles or ½ teaspoon ground Rosemary
Instructions
- Bring a large pot of salted water to a rolling boil. Meanwhile, wash the broccoli rabe. Cut off the ends.1 bushel broccoli rabe
- Once water has come to a boil, use a kitchen tongue to dunk the broccoli rabe into the water. Let it simmer for about 7 minutes.
- Then with the kitchen tongue, take out the cooked broccoli rabe or scoop it out—leaving the water intact. Transfer to a colander to drain—place on a cutting board and chop into smaller pieces, reserve.
- Return the same water to a boil. Add pasta and potato pieces to boiling water and cook for 10-12 minutes or until the potatoes are fork-tender and the pasta is al dente (tender but firm to the bite).1 box gluten-free penne, 1 large Russet potato
- Meanwhile, cover a large Dutch pan or skillet with 2 tablespoons of olive oil and heat over medium heat.6 tablespoons olive oil
- When shimmering, stir in the onions and garlic. Cook for about 1 minute until fragrant.2 green onions, 3 garlic cloves
- Add cooked and chopped rapini (broccoli rabe), and season with a few pinches of salt—Cook and stir for about 5 minutes.
- Stir in again 2 tablespoons of olive oil and add the sausage. Cook and stir for 5 to 7 minutes or until cooked through—season with a few pinches of salt and Rosemary.1 pound thick mild Italian sausages, skinned (about 3 thick sausages), 1 teaspoon cracked dried Rosemary needles or ½ teaspoon ground Rosemary
- Stir in the peas and cook with the rest for about 1 minute.⅓ cup frozen peas
- When pasta and potatoes are done, drain, reserving ¼ cup of pasta water. I prefer to transfer the noodles and potatoes with a large slotted spoon to the sausage and broccoli rabe dish.
- Add two tablespoons of olive oil, and stir to combine. Usually not necessary, but add the reserved starchy pasta water a few tablespoons at a time as needed to moisten.
- Season to taste with salt and pepper. Stir in the parmesan cheese.¼ cup grated Parmesan or pecorino cheese, Salt and black pepper
- Serve immediately hot with extra cheese on the side (optional).
Notes
- While water is coming to a boil, I usually prep the vegetables to save time: peel and chop the potatoes and green onions, and finely chop the garlic. Wash the broccoli rabe.
- Most dried, shorter, thicker pasta shapes cook for around 10 to 12 minutes. If your pasta cooks according to the package directions in less time, add the potatoes first. Peeled and chopped russet potatoes should cook for 10 to 12 minutes and can be perfectly cooked together with shorter dried pasta, such as penne.
- This pasta dish tastes so much better when paired with starchy Russet potatoes. I usually add one large one (110 grams), but feel free to add more (up to 240 grams)—it should be enough to get that creamy, comfy bite without overpowering the rest of the ingredients.
- Remove the sausage casing: It tastes so much better, and then chop the meat into smaller pieces.
- Broccoli rabe: to reduce its bitterness, the green leaves are cooked twice, first in the same water used to cook the pasta and potato afterward. Then it's tossed in the skillet with olive oil, garlic, and onions for a few minutes. It omits the need for blanching or any extra equipment.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leighanne Castellano says
I am dairy free so couldnt is the cheese.
I added 1/3 cup of olive oil, 2 tablespoons of garlic salt and chili flakes to a small pot. When everything is finished cooking, turn the small pot on high heat and wait for the garlic oil to get really hot, ALMOST burnt. The garlic and oil will start to get dark. Should take roughly 2 mins. Pour it on the pasta and it should sizzle! Stir and devour. OMG my husband ate 3 bowls. SO GOOD!!!!
Mariska Ramondino says
Thank you, Leighanne. I am glad your husband loves it and thank you for sharing so other readers can try this out as well!!!