Uncle Larry Adventures

Italian Classics · Campania

More italian pasta recipes

Pasta con Salsiccia e Friarielli

Neapolitan pasta with Italian sausage and friarielli: crumbled sausage browned with garlic and chili, tossed with blanched broccoli rabe and orecchiette.

Pasta con Salsiccia e Friarielli

Naples' sausage-and-greens plate

Bowl of Italian pasta tossed in sauce on a dark rustic table

The short version

Neapolitan pasta with Italian sausage and friarielli: crumbled sausage browned with garlic and chili, tossed with blanched broccoli rabe and orecchiette.

Prep
10 min
Cook
25 min
Total
35 min
Serves
4 servings

Ingredients

  • 1 lb (450 g) orecchiette
  • 1 lb (450 g) Italian sausage, casings removed
  • 1 large bunch broccoli rabe, tough stems trimmed
  • 4 cloves garlic, sliced
  • 1 tsp chili flakes
  • Pecorino Romano to finish

Instructions

  1. 01

    Blanch the greens. Two minutes in the pasta water, then lift them out and keep the water for the pasta.

  2. 02

    Brown the sausage. Crumble it into a wide pan and leave it alone until one side is deeply browned.

  3. 03

    Garlic and chili. Add to the rendered fat for 30 seconds only.

  4. 04

    Combine. Greens in, chopped, then the orecchiette and a ladle of pasta water. Toss until it comes together.

  5. 05

    Cheese. Pecorino off the heat.

Larry’s rule: Blanching the rabe first pulls out just enough bitterness. Skip it and the whole plate goes harsh.

Nutrition (estimated, per serving)

Serving
1 serving (about 320 g)
Calories
880 calories
Protein
36 g
Carbs
85 g
Fat
42 g
Saturated fat
15 g
Fibre
7 g
Sugar
4 g
Sodium
1030 mg
Cholesterol
75 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pasta-con-salsiccia-e-friarielli).

Before you cook

What to know about Pasta con Salsiccia e Friarielli

What it is

Pasta con Salsiccia e Friarielli is a pasta recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 4 servings in 35 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: blanch the greens, then brown the sausage, then garlic and chili. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 lb (450 g) orecchiette — supports the dish's balance, texture and regional character.
  • 1 lb (450 g) Italian sausage, casings removed — builds the savory foundation and carries flavor through the dish.
  • 1 large bunch broccoli rabe, tough stems trimmed — supports the dish's balance, texture and regional character.
  • 4 cloves garlic, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

Parmigiano-Reggiano is milder than Pecorino Romano. It can replace part of the pecorino, but the dish will be less sharp and salty.

Make ahead and leftovers

Prepare the measured ingredients ahead, but cook and sauce the pasta close to serving. Refrigerate leftovers promptly and reheat gently with a splash of water.

What to serve with it

  • Serve as a first course before a simple roast or vegetable dish.
  • Pair with a crisp salad or bitter greens to balance the pasta.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

Questions Larry gets asked

How long does pasta con salsiccia e friarielli take to make?
About 35 min start to finish — roughly 10 min of prep and 25 min of cooking. That yields 4 servings.
What do you need to make pasta con salsiccia e friarielli?
6 ingredients, starting with 1 lb (450 g) orecchiette, 1 lb (450 g) Italian sausage, casings removed, 1 large bunch broccoli rabe, tough stems trimmed. The full list with quantities is on this page.
How do you start pasta con salsiccia e friarielli?
Blanch the greens: Two minutes in the pasta water, then lift them out and keep the water for the pasta.
How do you know when pasta con salsiccia e friarielli is done?
Cheese. Pecorino off the heat.
What is the most common mistake with pasta con salsiccia e friarielli?
Blanching the rabe first pulls out just enough bitterness. Skip it and the whole plate goes harsh.
Can you make pasta con salsiccia e friarielli ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Sugo di Pomodoro

Tomato, garlic, basil, oil. Twenty-five minutes.

Try this recipe

Ragù Napoletano

Whole cuts of meat braised for hours into tomato.

Next watch

Nothing to Declare

Blazer, roller bag, and a security line Larry treats like a red carpet.

Quick answer

How do you grill sausage and peppers?

Set up two heat zones. Grill Italian sausages over indirect heat for 10 to 12 minutes, then finish over direct heat for 3 to 4 minutes to crisp the casing. Cook peppers and onions in a grill basket over direct heat for 10 to 12 minutes, tossing twice.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.