Tigerlilybistro

  We love making this orecchiette pasta on cold winter nights! Broccoli rabe, caramelized onions, and sun-dried tomatoes fill it with bold flavor. JUMP TO RECIPE The first time I made this orecchiette pasta recipe, I intended to eat a bowl of it for lunch. I did end up eating it for lunch that day, but a bowl never entered the picture. Instead, I stood at the stove, eating forkful after forkful of orecchiette straight from the skillet! The recipe is my plant-based riff on a classic Italian pasta dish – orecchiette with sausage and  broccoli rabe.  I adore broccoli rabe, especially in the wintertime. It’s vibrant and nourishing, and it has a distinct bitter and peppery flavor. I often serve it as a side dish, but I wanted to find a way to feature it in a larger recipe for the blog. Enter: this orecchiette pasta! In it, the bitter broccoli rabe plays off sweet  caramelized onions  and savory sun-dried tomatoes. As I had hoped, the dish is a fantastic showcase of m...