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Orecchiette with ‘Nduja, Broccoli Rabe & Taralli

Orecchiette with ‘Nduja, Broccoli Rabe & Taralli

When it comes to Italian cuisine, simplicity and bold flavors reign supreme, and chef Luca Manfé recipe for orecchiette with ‘nduja, broccoli rabe, and taralli is a shining example of that. Every bite is a celebration of southern Italian culinary traditions, blending the spicy heat of ‘nduja with the earthy bitterness of broccoli rabe. Tossed with perfectly shaped orecchiette, this dish is finished with a generous sprinkle of crushed taralli for a satisfying crunch.

What’s even better is how effortless it is to prepare. With just a handful of high-quality ingredients and a short amount of time, you can create a dish that looks and tastes like it came straight from an Italian trattoria. Whether you’re hosting a dinner party or simply craving something comforting on a busy weeknight, this recipe delivers big on flavor without demanding hours in the kitchen. Ready to dive in? Let’s get cooking!

Difficulty : Easy

Prep time : 10 minutes

Cook time : 20 minutes

Doses for : 4 people

INGREDIENTS

- 500 g Organic Orecchiette Pugliesi 

- 150g 'Nduja 

- 500g  Friarielli (Broccoli Rabe )

- 1/4 cup grated Parmigiano Reggiano 

- 6-8 Taralli Classic, crushed 

 

 

PREPARATION

1. Take half of the broccoli rabe and blend it with 2 tablespoons of oil from the jar to create a smooth puree. Set aside. 

 

2. Bring a large pot of salted water to a boil and cook the orecchiette until al dente, following the package instructions. 

 

3. In a large skillet, add the 'nduja and cook for about 2-3 minutes. 

 

4. Stir in the remaining chopped broccoli rabe and cook for another 2 minutes to combine. 

 

5. Add the broccoli rabe puree and mix well. 

 

6. Add the cooked orecchiette to the skillet with the 'nduja and broccoli rabe sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. 

 

7. Plate the pasta and sprinkle generously with grated Parmigiano Reggiano. 

Crush the taralli and sprinkle them on top for a delightful crunch. 

 

8. Serve and buon appetito!

 

 

 

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