Italian Sausage Recipes: Sausage with Broccoli Rabe & Wine Pairings

Introduction

Few dishes capture the heart of Italian-American comfort food quite like sausage with broccoli rabe, a staple in the world of classic Italian sausage recipes. This simple, savory combination delivers bold flavors—juicy sausage, garlicky bitterness from the broccoli rabe, and a touch of heat—that make it a favorite for weeknight dinners and festive gatherings alike. But what truly elevates this dish is the right wine pairing. Whether you’re a home cook, a food enthusiast, or a wine lover searching for the perfect match, this guide will help you master the art of Italian sausage recipes—and turn a classic meal into a memorable dining experience.

About This Dish

Sausage with broccoli rabe is more than just another entry in the long list of Italian sausage recipes—it’s a dish rooted in tradition, beloved by generations in Italy and America alike. Known in Italian as "salsiccia e friarielli" (in Naples) or "salsiccia e cime di rapa" (in southern Italy), this recipe pairs robust, salty sausage with the pleasantly bitter notes of broccoli rabe. The combination dates back centuries, reflecting the southern Italian knack for balancing strong flavors with simple ingredients.

As Italian immigrants settled in the United States, they brought this comforting dish with them. It quickly became a fixture in Italian-American kitchens, especially in the Northeast. Today, sausage with broccoli rabe is enjoyed in pasta, on sandwiches, or simply served with crusty bread. Its popularity is due to the interplay of spicy, salty, and bitter—a dynamic trio that begs for a great wine match. This is what makes it stand out among Italian sausage recipes: it’s not only satisfying but versatile, perfect for pairing with a variety of wines from both Old and New World regions.

Key Ingredients & Their Role

A great Italian sausage recipes dish hinges on a few quality ingredients. Here’s what makes each one essential:

• Italian Sausage: Pork sausage is traditional, but chicken sausage recipes and turkey sausage work beautifully for a lighter touch. The sausage brings a rich, salty, and sometimes spicy backbone to the dish. Look for fresh sausage with plenty of fennel and garlic, or try hot Italian sausage for extra heat. The fat from the sausage also acts as a flavor carrier, coating the broccoli rabe and pasta (if included) for a satisfying mouthfeel.
• Broccoli Rabe (Rapini): Don’t mistake it for regular broccoli—broccoli rabe has slender stalks, leafy greens, and small florets. Its signature bitterness is the perfect foil to the sausage’s savory richness. Blanching it before sautéing mellows its bite, making it more approachable for those new to bitter greens. The vegetable’s earthy, peppery notes are what set this dish apart from other sausage recipes.
• Garlic: Sliced or minced, garlic infuses the oil and brings warmth, depth, and classic Italian aroma. It’s a must-have in any Italian sausage recipes guide.
• Olive Oil: Use extra-virgin olive oil for sautéing the sausage and garlic. It enhances the savory elements and ties the flavors together.
• Red Pepper Flakes: Optional but recommended for those who enjoy a spicy kick.
• Pasta (Optional): Orecchiette is traditional, but rigatoni or penne work well. Pasta helps mellow the flavors and makes the dish a complete, family-style meal.
• Cheese (Pecorino Romano or Parmesan): A final sprinkle adds sharpness and umami, balancing out the dish’s richness.

When pairing wine, these ingredients matter: the sausage’s salt and fat, the broccoli rabe’s bitterness, and the presence of garlic and spice all influence which wines shine best.

Recipe: Sausage with Broccoli Rabe

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4 Difficulty: Easy

Ingredients

• 1 pound (450g) Italian sausage (sweet or hot; pork, chicken, or turkey), casings removed
• 1 large bunch broccoli rabe (about 1 pound), trimmed and cut into 2-inch pieces
• 4 tablespoons extra-virgin olive oil
• 5-6 cloves garlic, sliced thin
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more for blanching
• 1/4 teaspoon black pepper
• 1/2 cup pasta cooking water or chicken broth
• 12 ounces orecchiette or short pasta (optional)
• 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving

Instructions

1. Prep the Broccoli Rabe:

• Bring a large pot of salted water to a boil. Add broccoli rabe and blanch for 2-3 minutes until bright green and just tender.
• Using tongs, transfer broccoli rabe to a bowl of ice water to stop the cooking. Drain and set aside.

1. Cook the Pasta (If Using):

• In the same boiling water, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain.

1. Brown the Sausage:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into pieces, until browned and cooked through, about 6-8 minutes. Transfer sausage to a plate.

1. Sauté the Garlic:

• Add remaining 2 tablespoons olive oil to the skillet. Add sliced garlic and red pepper flakes; sauté until garlic is fragrant and just golden, about 1-2 minutes.

1. Combine & Simmer:

• Return sausage to the skillet. Add the blanched broccoli rabe, salt, black pepper, and 1/2 cup pasta water or chicken broth. Toss and simmer for 2-3 minutes until everything is hot and flavors meld.

1. Finish the Dish:

• (If using pasta) Add drained pasta to the skillet and toss well. Add more pasta water as needed for a saucy consistency.
• Sprinkle with half the grated cheese and toss again. Taste and adjust seasoning.

1. Serve:

• Plate the sausage and broccoli rabe (with or without pasta). Scatter remaining cheese on top and drizzle with a little olive oil.

Nutrition Facts (Per Serving, with pasta):

• Calories: ~600 kcal
• Protein: 26g
• Carbohydrates: 52g
• Fat: 32g
• Fiber: 6g
• Sodium: 1200mg

Dietary Info: Contains gluten (if using pasta), dairy (if using cheese), and can be made gluten-free by using GF pasta. For a lighter version, use chicken sausage recipes instead of pork.

Perfect Wine Pairings

Sausage with broccoli rabe delivers a symphony of flavors—savory sausage, bitter greens, and garlicky heat—that calls for thoughtful wine pairing. The best wine for this classic in Italian sausage recipes balances the salt and fat of the sausage with the bitterness of broccoli rabe, while complementing the dish’s intensity.

What to Look For in a Wine Pairing

• Medium Body: Enough weight to stand up to sausage but not so heavy as to overpower the greens.
• Bright Acidity: Cleanses the palate, refreshes after each bite, and cuts through fat.
• Moderate Tannins: Tannic reds can clash with bitterness; look for balanced tannins.
• Fruit-Forward or Herbal Notes: Complements the peppery, garlicky flavors.

Top Wine Recommendations

1. California Zinfandel ($15-25)

• Ripe raspberry and black pepper notes, medium body, and lively acidity. Zinfandel’s fruitiness tempers the bitterness of broccoli rabe, while its spice matches the sausage’s flavor. Widely available at Total Wine and BevMo.

1. Oregon Pinot Noir ($20-30)

• A classic wine pairing for sausage and peppers recipe, as well as sausage with broccoli rabe. Pinot’s bright red fruit, subtle earth, and soft tannins make it a seamless match. Trader Joe’s and local wine shops offer many options in this price range.

1. Italian Chianti Classico ($18-28)

• Sangiovese’s tangy cherry and herbal qualities, plus a touch of earthiness, are ideal for Italian sausage recipes. The acidity stands up to the sausage, while the subtle tannins play nicely with the greens. Look for bottles at Total Wine or specialty stores.

1. Spanish Garnacha (Grenache) ($12-20)

• With juicy berry fruit, moderate body, and a hint of spice, Garnacha is a versatile wine recommendation. Its plush texture softens the bitterness of broccoli rabe and enhances sausage flavors.

Pro Tip: Prefer white wine? Try an Italian Verdicchio or a California Sauvignon Blanc—both offer zesty acidity and herbal notes that work surprisingly well.

Where to Buy

• Total Wine: Excellent selection of California Zinfandel, Chianti, and Pinot Noir.
• Trader Joe’s: Good value for Oregon Pinot Noir and Spanish Garnacha.
• BevMo: Wide range of both domestic and imported reds.
• Local Wine Shops: Great for exploring boutique producers or asking staff for new-world alternatives.

For personalized wine recommendations tailored to your taste and budget, use Vinomat to discover the perfect wine match for every Italian sausage recipes dish.

Cooking Tips & Techniques

Mastering sausage with broccoli rabe is simple with a few professional insights:

• Don’t Skip the Blanch: Blanching broccoli rabe briefly in salted water tames its bitterness and ensures tender greens. Plunging into ice water preserves vibrant color and texture.
• Brown the Sausage Well: Searing develops flavor—break up sausage into bite-sized pieces for even cooking and caramelization.
• Layer Flavors: Sauté garlic and red pepper slowly to avoid burning. This infuses the oil and deepens the dish’s aroma.
• Save Your Pasta Water: The starchy water helps bind sauce to pasta and creates a silky texture.
• Cheese Matters: Use Pecorino Romano for a sharp, salty finish. Parmesan is milder and nuttier.
• Healthier Options: Swap in chicken or turkey sausage for lighter chicken sausage recipes. Use whole-wheat pasta for extra fiber.

Common Mistakes to Avoid:

• Overcooking broccoli rabe (it turns mushy and bitter).
• Undercooking sausage (ensure it’s no longer pink inside).
• Skipping the final cheese and olive oil drizzle (it elevates the entire dish).

Serving Suggestions

Serve sausage with broccoli rabe hot from the skillet, either as a main dish or family-style over pasta. Here’s how to elevate your presentation:

• Plating: Use a shallow bowl or wide-rimmed plate. Pile the sausage and greens in the center, sprinkle extra cheese, and finish with a drizzle of golden olive oil.
• Accompaniments: Pair with crusty Italian bread to mop up the juices, or offer a simple side salad with lemon vinaigrette. For a brunch twist, serve alongside eggs—think of it as a savory spin on a breakfast sausage recipe.
• Wine Service: Pour wines slightly cooler than room temperature (around 60-65°F for reds). Use generous glasses to appreciate the wine’s aroma.
• Setting the Scene: Light candles, play Italian jazz, and invite friends to share the meal. The combination of food, wine, and atmosphere will transport you to a rustic trattoria, wherever you are in the United States.

Conclusion

Sausage with broccoli rabe is a standout among Italian sausage recipes, offering bold flavors and endless wine pairing possibilities. Whether you’re exploring new sausage recipes for a weeknight meal or hosting a dinner party, this dish brings people together. Experiment with different sausages—pork, chicken, or turkey—and discover your favorite wine match using Vinomat. With each bite and sip, you’ll find new reasons to fall in love with Italian sausage recipes all over again.