Name: Sausage and Rapini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound short-cut pasta, such as orecchiette, penne, or rotini; 4 cups rapini, cut into 1-inch pieces; 1 tablespoon olive oil; 1 pound spicy Italian sausage, casings removed; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1/2 cup freshly grated parmesan cheese; Salt and black pepper, as needed

Ready in 30 minutes and packed full of protein, this sausage and rapini pasta is a quick, easy, and healthy recipe that is perfect for a weeknight meal.

Close up of a white bowl with sausage and rapini pasta freshly grated parmesan cheese on top with a gold fork and a wood cutting board and glass of water in the background.

Rapini, also known as broccoli rabe, is a cruciferous green vegetable common in Mediterranean cuisine. The leaves, stems, and buds are all edible, and they can be sautéed, steamed, boiled, or baked. While it has a slightly bitter taste, the cooking process helps to reduce it, and it pairs well with salty and savory ingredients like in this sausage and rapini pasta recipe.

This classic and traditional Italian dish is particularly popular in the Puglia region, and it’s absolutely delicious. Plus, it’s quick and easy enough to work for a simple dinner, yet fancy and flavorful enough to please a crowd for a weekend dinner party.

Two bowls of sausage and broccoli rabe pasta with a fork, tea towel, glass of water, and red pepper flakes on the side.

Why You’ll Love It

Quick and Easy – Ready in 30 minutes, this sausage and broccoli rabe pasta is perfect for a weeknight dinner.
High in Protein – The combination of sausage and parmesan ensures this pasta dish contains 24 grams of protein per serving.
Full of Fiber – The combination of pasta and rapini gives this recipe 3 grams of fiber per serving.

Ingredients for sausage and rapini pasta: orecchiette pasta, spicy Italian sausage, rapini, grated parmesan cheese, garlic, and crushed red pepper flakes.

Ingredients + Substitutions

Pasta – To add some complex carbohydrates. The recipe calls for short-cut pasta, such as orecchiette pasta, because I think the size pairs best with the sausage and rapini, but any pasta will work.
Sausage – To add some protein. I opted to use pork sausage, specifically hot Italian sausage, but sweet Italian sausage, chicken sausage, or turkey sausage would also work well.
Rapini – To add some fiber. If you can’t find rapini, you can use broccolini, mustard greens, or broccoli florets instead.
Parmesan – To add some healthy fats and flavor to the pasta. Be sure to use freshly grated Parmesan cheese; pre-grated Parmesan cheese will not add the same flavor or texture. Pecorino cheese would also work well.
Garlic – To flavor the pasta. The recipe calls for garlic cloves, but garlic powder will also work. See the notes section of the recipe card for details.
Red Pepper Flakes – To add a bit of heat to the pasta, although optional.
Olive Oil – To add some healthy fats and cook the sausage and garlic. You can use regular or extra virgin olive oil, or use another neutral cooking oil or butter if needed.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free pasta.

To Make it Dairy-Free: Omit the parmesan cheese or use a dairy-free cheese alternative.

Large cast iron pan with rapini sausage pasta with a small wood bowl of pecorino cheese on the side.

Red’s Nutrition Tip

While the recipe calls for regular pasta, you can use whole wheat pasta if preferred. Not only will it add extra fiber, but whole wheat pasta contains slightly more micronutrients and has a lower glycemic index than white pasta. Check out my article on white pasta vs. whole wheat pasta for more details.

Serving Suggestions

This sausage and rapini pasta is a balanced meal with protein, carbohydrates, fiber, and fats. It can be consumed on its own as a filling meal or adapted and served with a side to suit your personal calorie or macro needs, for example:

To make it lower in fat, swap the pork sausages for chicken or turkey sausages.
To make it higher in protein, add an additional 1/2 pound of sausage and top the pasta with some extra Parmesan cheese.
To make it higher in fiber, swap the regular pasta for whole wheat pasta and add more rapini.
To make it low carb, use a low-carb pasta alternative.
To make it more filling, serve the pasta with a side of crusty bread and/or a green salad.

Sausage and broccoli rabe pasta in a white bowl.

Storage + Reheating

To Refrigerate: Allow the pasta to cool completely, transfer it to an airtight container, and store it in the fridge for up to 5 days.

To Freeze: Once cooled, transfer the pasta to an airtight container and store it in the freezer for up to 3 months.

To Reheat: Allow the pasta to thaw completely before reheating. To reheat the pasta on the stovetop, place the pasta in a pan on medium heat with 1-2 tablespoons of water, stirring gently, until the water has been absorbed and the pasta is warmed through. To reheat the pasta in the microwave, place the pasta in a microwave-safe container with 1-2 tablespoons of water and reheat for 2-3 minutes, stirring every minute or so, until the water has been absorbed and the pasta is warmed through.

Close up of rapini and sausage pasta in a bowl with a gold fork.

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