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Daily Food Recipes, Los Angeles, CA (2026)

06/08/2026

**Authentic Italian Beef Braciole**

When your family makes braciole, do you add hard-boiled eggs to the filling… or leave them out?

Braciole is one of those old-school Italian comfort dishes that takes a little time, but every step has a purpose. Thin slices of beef are filled with garlic, breadcrumbs, Pecorino Romano, parsley, and olive oil, then rolled, browned, and slowly simmered in tomato sauce until tender.

**Prep time:** 30 minutes
**Cook time:** 1 hour 45 minutes
**Serves:** 4

**Ingredients**

1 1/2 lb top round beef, thinly sliced
3 garlic cloves, finely chopped
1/2 cup fresh breadcrumbs
1 cup grated Pecorino Romano cheese
4 tablespoons fresh parsley, chopped
4 tablespoons olive oil, divided
1/4 cup dry red wine
28 oz peeled tomatoes, crushed or puréed
Salt and black pepper, to taste

**Equipment**

Meat mallet
Cutting board
Kitchen twine or toothpicks
Large skillet or Dutch oven
Wooden spoon

**How to make it**

Start by preparing the beef slices. Lay the top round slices on a cutting board and pound them gently with a meat mallet until they are thin and even. The meat should be thin enough to roll easily, but not so thin that it tears when you add the filling.

Season the beef lightly with salt and black pepper on both sides. Do not overdo the salt because Pecorino Romano is already quite salty (this cheese does half the seasoning work for you).

In a bowl, mix the chopped garlic, fresh breadcrumbs, grated Pecorino Romano, chopped parsley, and 2 tablespoons of olive oil. The filling should feel moist and crumbly, not wet or paste-like. If it feels too dry, add a tiny drizzle of olive oil.

Spread a thin layer of the breadcrumb filling over each beef slice. Leave a small border around the edges so the filling does not spill out too much when you roll the meat. Roll each slice up firmly from one short end to the other.

Tie each roll with kitchen twine or secure it with toothpicks. Try to close the rolls well so the filling stays inside during cooking. A little filling escaping is normal, though (honestly, those bits make the sauce taste even better).

Heat the remaining olive oil in a large skillet or Dutch oven over medium heat. Add the braciole and brown them on all sides for a few minutes. You are not cooking them through here; you are just building flavor on the outside.

Pour in the red wine and let it bubble for 1–2 minutes. Scrape the bottom of the pan with a wooden spoon to lift all the browned bits. This gives the tomato sauce a deeper flavor.

Add the crushed or puréed peeled tomatoes to the pan. Stir gently, then spoon some sauce over the braciole so they are mostly covered. Bring the sauce to a gentle simmer.

Lower the heat, cover the pan, and let the braciole cook slowly for about 1 hour 30 minutes. Turn the rolls occasionally and check the sauce now and then. If it becomes too thick, add a small splash of water.

The braciole are ready when the beef is tender and the sauce is rich. Remove the twine or toothpicks before serving. Taste the sauce and adjust with salt and black pepper if needed.

Serve the braciole with pasta, polenta, mashed potatoes, or crusty bread. Spoon plenty of tomato sauce over the top because that sauce is the whole reward for waiting.

**Important tips**

Use thin beef slices so the rolls cook properly and become tender.

Do not overfill the braciole, or they can open while simmering.

Brown the rolls before adding the sauce for better flavor.

Keep the simmer gentle, not aggressive, so the meat stays tender.

Remove all toothpicks or twine before serving.

**Nutrition estimate per serving**

Calories: about 460
Protein: about 42 g
Carbohydrates: about 16 g
Fat: about 25 g
Fiber: about 3 g
Sodium: varies depending on Pecorino and salt added

Would you serve braciole over pasta, or keep it classic with bread to scoop up the sauce?

06/08/2026

**Orecchiette with Sausage and Broccoli Rabe**

This pasta is bold, garlicky, and full of old-school Italian flavor. The broccoli rabe brings that slightly bitter taste, the sausage adds richness, and the Pecorino Romano ties everything together (this is the kind of pasta that makes people go quiet for the first few bites).

**Prep time:** 20 minutes
**Cook time:** 15 minutes
**Total time:** 35 minutes
**Serves:** 4–6

**Ingredients**

1 lb broccoli rabe
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 lb Italian sausage, sweet, hot, or a mix, casings removed and chopped into bite-size pieces
1 cup reserved broccoli rabe cooking water
Salt and black pepper, to taste
1 lb dried orecchiette pasta
Freshly grated Pecorino Romano cheese, for serving

**Equipment**

Large pot
Large bowl with ice water
Large skillet
Colander
Wooden spoon
Tongs or spider strainer

**How to make it**

Bring a large pot of salted water to a boil and prepare a large bowl of ice water on the side. Trim away the thick, tough ends of the broccoli rabe, then separate the leaves and tender stems. Tear the leaves into large pieces so they are easier to mix through the pasta later.

Add the broccoli rabe to the boiling water and cook for 2–3 minutes, just until it turns bright green and the stems are crisp-tender. Before draining, save 1 cup of the cooking water because it will help create the sauce later. Transfer the broccoli rabe to the ice water to stop the cooking, then drain it well.

Heat the olive oil in a large heavy skillet over medium-high heat. Add the chopped garlic, red pepper flakes, and sausage pieces. Cook, stirring often, until the sausage is browned in spots and cooked through.

Add the drained broccoli rabe to the skillet with the sausage. Pour in the reserved broccoli rabe water, then season with salt and black pepper. Let everything simmer together for a few minutes so the greens absorb the garlic, sausage, and olive oil flavor (this is where the dish starts smelling like an Italian kitchen).

Meanwhile, cook the orecchiette in salted boiling water until al dente. The pasta should be cooked through but still firm, because soft pasta will not hold up well once mixed with the sauce. Drain the pasta well.

Return the drained orecchiette to its pot and add about one-third of the sausage and broccoli rabe sauce. Toss over high heat until the pasta is hot and coated.

Transfer the pasta to a serving platter or bowls, then spoon the remaining sausage and broccoli rabe sauce over the top. Finish with plenty of freshly grated Pecorino Romano.

Serve immediately while the pasta is hot and the cheese melts slightly into the sauce.

**Important tips**

Do not forget to reserve the broccoli rabe cooking water before draining.

Blanching the broccoli rabe helps soften it and keeps the color bright.

Use orecchiette if possible because the little “ears” catch the sausage pieces and sauce beautifully.

If you forget to save the broccoli rabe water, use pasta water instead.

Taste before adding too much salt because sausage and Pecorino can already be salty.

**Nutrition estimate per serving**

Calories: about 560
Protein: about 25 g
Carbohydrates: about 62 g
Fat: about 24 g
Fiber: about 5 g
Sodium: varies depending on sausage and cheese

Would you make this with sweet sausage, hot sausage, or a mix of both?

06/08/2026

**Sausage Stuffed Cubanelle Peppers**

Do you make stuffed peppers with bread in the filling… or do you prefer the lighter cauliflower version?

These Cubanelle peppers are stuffed with Italian sausage, bread or cauliflower, spinach, onion, garlic, white wine, sharp provolone, Pecorino Romano, and egg, then baked in tomato sauce until tender. The best part is that the filling does not need to be cooked first; everything cooks together inside the peppers, which keeps the recipe easier and still full of flavor.

**Prep time:** 30 minutes
**Cook time:** 1 hour
**Total time:** 1 hour 30 minutes
**Serves:** 8

**Ingredients**

For the filling

1 lb hot or sweet Italian pork sausage, casings removed
2 cups diced day-old bread OR finely chopped cauliflower
1/2 cup yellow onion, small diced
2–3 oz baby spinach
1/4 cup dry white wine, such as Pinot Grigio
2 oz sharp provolone cheese, crumbled, grated, or chopped
1/4 cup grated Pecorino Romano cheese
1 large egg, beaten
1 tablespoon finely chopped garlic
1/4 teaspoon black pepper

For the peppers

2 lb Cubanelle peppers, about 8–9 peppers
Pinch of salt and black pepper
2–3 cups marinara or tomato basil sauce
Olive oil, for drizzling
1/4 cup grated Pecorino Romano cheese

**How to make it**

Preheat the oven to 350°F and place the oven rack in the center. Prepare all the ingredients before you start stuffing, because once the filling is mixed, the rest moves quickly. If using bread, dice it small; if using cauliflower, chop it finely so it acts almost like “rice” in the filling.

Add the sausage, bread or cauliflower, onion, baby spinach, white wine, sharp provolone, Pecorino Romano, beaten egg, garlic, and black pepper to a large bowl. Mix everything well until the filling is evenly combined, then let it sit for a few minutes so the bread or cauliflower can absorb some of the wine and sausage flavor. If you want to check the seasoning, cook a tiny spoonful of filling in a skillet before stuffing the peppers (chef’s snack, but for quality control).

Cut the tops off the Cubanelle peppers and gently remove as many seeds as possible with your fingers or a small spoon. Try not to tear the peppers, because they need to hold the filling while baking. Cut a very small slit or hole at the bottom of each pepper so steam can escape during cooking.

Stuff each pepper with the sausage mixture, but do not pack it too tightly. The filling needs a little room to expand as it cooks, and overstuffing can make the peppers split. If some peppers are curved, use your fingers to gently guide the filling down without forcing it.

Spread some marinara or tomato basil sauce in the bottom of a baking dish. Arrange the stuffed peppers in the dish, then spoon more sauce over the top. Season lightly with salt and black pepper, drizzle with olive oil, and sprinkle with Pecorino Romano.

Cover the baking dish with foil and bake for about 45 minutes. The covered baking time helps the peppers soften and allows the sausage filling to cook through without drying out.

Remove the foil and continue baking for another 15 minutes, or until the peppers are tender, the sauce is bubbling, and the tops look lightly browned. The sausage filling should be fully cooked inside, so if your peppers are very large, give them a little extra time.

Let the peppers rest for 5–10 minutes before serving. This helps the filling settle and makes them easier to plate without falling apart. Serve with extra sauce spooned over the top and crusty bread on the side.

**Important tips**

Choose straighter Cubanelle peppers if possible because they are easier to stuff.

Do not pack the filling too tightly.

The small slit at the bottom helps steam escape and prevents bursting.

Use day-old bread because fresh bread can become too soft.

If using frozen spinach, thaw it and squeeze it very dry before adding it.

**Nutrition estimate per serving**

Calories: about 360
Protein: about 20 g
Carbohydrates: about 18 g
Fat: about 23 g
Fiber: about 3 g
Sodium: varies depending on sausage, cheese, and sauce

Would you make these with hot sausage, sweet sausage, or a mix of both?

06/08/2026

** Porchetta (Pork Roast) **

Do you like your porchetta sliced in a crusty sandwich… or served as a roast with potatoes on the side?

Porchetta is one of those Italian recipes that looks intimidating, but the method is actually very simple if you respect the steps. You need pork belly with the skin on, plenty of salt, rosemary, garlic, black pepper, fennel pollen, and olive oil. The goal is tender pork inside with a seasoned, golden skin outside (basically the kind of roast that makes everyone suddenly “not that hungry” until it hits the table).

**Prep time:** 20 minutes
**Cook time:** 3 hours
**Rest time:** 10–15 minutes
**Serves:** about 20

**Ingredients**

8–10 lb fresh pork belly roast, skin on
3 tablespoons sea salt, divided
3.5 oz fennel pollen
3 cloves garlic, finely chopped or crushed
2 teaspoons freshly ground black pepper
5 tablespoons fresh rosemary, chopped
4 tablespoons extra-virgin olive oil
Crusty Italian bread or rolls, for serving

**Equipment**

Large roasting tray with rack
Butcher’s twine
Sharp knife
Aluminum foil
Toothpicks
Meat thermometer

**How to make it**

Open the pork belly on a clean work surface, skin side down. Sprinkle about 2 tablespoons of sea salt over the meat side, then rub it in well with your hands so the seasoning reaches the whole surface.

Add the chopped rosemary, garlic, fennel pollen, and black pepper over the seasoned meat. Rub everything into the pork instead of just sprinkling it on top, because this is what flavors the inside of the porchetta while it roasts.

Roll the pork belly tightly from one side to the other, keeping the skin on the outside. As you roll, season any exposed meat with a little extra salt so no part stays bland.

Place the roll seam side down and tie it with butcher’s twine every few inches. The twine should hold the porchetta closed, but it should not be so tight that it squeezes the meat too much. It does not need to look perfect (unless Nonna is judging, then maybe try your best).

Turn the roast so you can season any exposed ends or non-skin parts with more fennel pollen, rosemary, salt, and pepper. Place the porchetta seam side down on a rack set inside a roasting tray.

Cover the two ends of the roast with aluminum foil and secure the foil with toothpicks if needed. This helps protect the exposed meat from drying out while the skin roasts.

Drizzle the olive oil over the skin and rub it all over with your hands. Sprinkle the outside with the remaining salt and a little more rosemary so the skin is well seasoned.

Preheat the oven to 400°F. Roast the porchetta for 1 hour at this higher temperature to start browning the skin and building flavor.

Lower the oven temperature to 350°F and continue roasting for about 2 more hours. Use a meat thermometer to check the center; the porchetta is ready when it reaches 170°F.

Remove the roast from the oven and take the foil off the ends. Rest the porchetta for 10–15 minutes before slicing so the juices settle and the meat stays moist.

Use a sharp knife to remove the twine, then slice the porchetta. Serve it on crusty Italian rolls or bread, or as a roast with potatoes and vegetables.

**Important tips**

Use pork belly with the skin on for the most authentic result.

Do not skip the fennel pollen if you can find it; it gives porchetta its signature flavor.

Tie the roast firmly, but not too tightly.

Use a thermometer instead of guessing the doneness.

Let the roast rest before slicing.

**Nutrition estimate per serving**

Calories: about 620
Protein: about 28 g
Carbohydrates: 0–5 g
Fat: about 55 g
Sodium: varies depending on salt used

06/08/2026

**Sicilian Eggplant Meatballs**

Do you make your eggplant meatballs fried and crispy… or baked with tomato sauce?

These Sicilian eggplant meatballs are meatless, tender inside, golden outside, and full of flavor from eggplant, Pecorino Romano, basil, garlic, breadcrumbs, eggs, and a little crushed red pepper. The key is cooking the eggplant first and removing extra moisture so the mixture holds together properly.

**Prep time:** 35 minutes
**Cook time:** 1 hour
**Makes:** about 24 meatballs

**Ingredients**

4 lb eggplant, about 3 large eggplants
1 1/2 cups plain breadcrumbs
1 cup grated Pecorino Romano cheese
1/2 cup fresh basil, chopped
4 large eggs, beaten
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Olive oil or frying oil, as needed
Tomato sauce, for serving, optional

**How to make it**

Preheat the oven to 350°F. Use the tip of a sharp knife to make a few small slits in each eggplant, then place them on a rack over a baking sheet. Roast until the eggplants are completely soft and collapsed, because undercooked eggplant will not mash properly into the mixture.

Let the roasted eggplants cool until you can handle them safely. Cut them open, scoop out the soft flesh, and discard the skin. If the eggplants have many large seeds, remove as many as you can because they can make the texture a little bitter.

Place the eggplant flesh in a colander and press gently to remove excess liquid. This step matters a lot because watery eggplant can make the meatballs fall apart in the pan (eggplant loves holding water like it’s saving it for winter).

Transfer the drained eggplant to a large bowl and mash it with a fork until mostly smooth. Add the breadcrumbs, Pecorino Romano, chopped basil, beaten eggs, minced garlic, salt, black pepper, and crushed red pepper flakes. Mix until everything is evenly combined and the mixture feels moist but firm enough to shape.

Let the mixture rest for about 10 minutes before rolling. This gives the breadcrumbs time to absorb moisture and makes the mixture easier to handle. If it still feels too soft, add a little more breadcrumbs, one spoonful at a time.

Shape the mixture into meatballs, about the size of a golf ball. Keep them similar in size so they cook evenly. Place them on a tray while you heat the oil.

Heat a thin layer of olive oil or frying oil in a large skillet over medium heat. When the oil is hot, add the eggplant meatballs in batches, leaving space between them. Do not overcrowd the pan or they will steam instead of brown.

Fry the meatballs, turning gently, until golden brown on all sides. They are delicate, so use a spoon or tongs carefully. Transfer them to a paper towel-lined plate as they finish cooking.

Serve them warm with tomato sauce, pasta, salad, or crusty bread. You can also add them to warm tomato sauce for a few minutes before serving, but do not simmer them too long or they may soften too much.

**Important tips**

Roast the eggplant until fully soft before mixing.

Drain the eggplant well so the meatballs hold together.

Let the mixture rest before shaping.

Add breadcrumbs gradually if the mixture feels too wet.

Turn the meatballs gently while frying.

**Nutrition estimate per meatball**

Calories: about 95
Protein: about 4 g
Carbohydrates: about 10 g
Fat: about 5 g
Fiber: about 2 g
Sodium: varies depending on Pecorino and salt

Would you serve these with pasta, in tomato sauce, or as a little appetizer with bread?

06/08/2026

**Italian Eggplant Parmesan**

Do you make your eggplant Parmesan with breaded eggplant… or the Italian way with roasted eggplant and no breading?

This lighter Italian-style eggplant Parmesan is made with roasted eggplant slices, homemade tomato sauce, mozzarella, Parmesan, basil, and a little balsamic vinegar. The eggplant is not fried and not breaded, but it still becomes tender, rich, and cheesy once everything bakes together.

**Prep time:** 25 minutes
**Cook time:** 45 minutes
**Cooling time:** 15 minutes
**Serves:** 6–9

**Ingredients**

3 lb eggplants, about 2 medium or 3 small
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
Fine sea salt and black pepper, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, minced or pressed
1/4 cup tomato paste
28 oz crushed tomatoes, fire-roasted if possible
1/4 cup fresh basil, roughly chopped, plus extra for serving
1 teaspoon balsamic vinegar
Pinch of red pepper flakes
6 oz part-skim mozzarella, freshly grated
2 oz Parmesan cheese, freshly grated

**How to make it**

Preheat the oven to 425°F and line two large baking sheets with parchment paper. Slice the eggplants lengthwise into slabs about 1/4 to 1/2 inch thick, then discard the two outer slices that are mostly skin. Keeping the slices close in thickness helps them roast evenly instead of having some soft pieces and some tough pieces.

Brush both sides of the eggplant slices lightly with olive oil, then arrange them in a single layer on the baking sheets. Season the tops with salt and black pepper. Roast for 22–27 minutes, flipping or rotating the pans halfway through, until the eggplant is golden and tender.

While the eggplant roasts, make the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat, then add the chopped onion and cook until soft and translucent. Add the garlic and tomato paste, then stir for 1–2 minutes so the tomato paste darkens slightly and loses its raw taste.

Add the crushed tomatoes, chopped basil, balsamic vinegar, red pepper flakes, salt, and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens and tastes balanced. If the sauce tastes too sharp, let it cook a few minutes longer before adjusting the seasoning.

Reduce the oven temperature to 375°F. Spread a thin layer of sauce in the bottom of a 9-inch square baking dish, then add a layer of roasted eggplant. Spoon more sauce over the eggplant, then sprinkle with mozzarella and Parmesan.

Continue layering eggplant, sauce, mozzarella, and Parmesan until everything is used. Finish with sauce and a generous layer of cheese on top. Try not to drown the layers with too much sauce, or the dish can become watery (eggplant already likes to bring its own drama).

Bake uncovered for about 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. If you want more color on top, broil for 1–2 minutes at the end, but watch closely so the cheese does not burn.

Let the eggplant Parmesan cool for 15 minutes before slicing. This resting time helps the layers settle, so you get cleaner pieces instead of a cheesy landslide on the plate. Finish with fresh basil and serve warm.

**Important tips**

Roast the eggplant until golden and tender before layering.

Do not use too much sauce between layers.

Freshly grated cheese melts better than pre-shredded cheese.

Let the dish rest before cutting.

This version is naturally gluten-free because the eggplant is not breaded.

**Nutrition per serving**

Calories: about 244
Carbohydrates: 16.2 g
Protein: 10.1 g
Fat: 17 g
Fiber: about 7 g
Sodium: varies depending on salt and cheese

06/08/2026

**Easy San Marzano Pizza Sauce**

Do you make your pizza sauce simple with just tomatoes, olive oil, and salt… or do you add basil and garlic too?

This no-cook pizza sauce is fresh, bright, and perfect for thin-crust or Neapolitan-style pizza. The idea is simple: use good whole peeled San Marzano tomatoes, drain off extra juice, blend gently, and season just enough so the tomato flavor stays clean (sometimes the best sauce is the one we don’t overcomplicate).

**Prep time:** 5 minutes
**Cook time:** No cooking needed
**Makes:** about 1 cup sauce

**Ingredients**

1 can San Marzano DOP whole peeled tomatoes, 28 oz
1 tablespoon extra-virgin olive oil, plus more if desired
1/2 teaspoon Diamond Crystal kosher salt, or 1/4 teaspoon Morton kosher salt or sea salt
1 tablespoon finely chopped basil leaves, optional
1/2 teaspoon garlic powder, optional

**How to make it**

Open the can of San Marzano tomatoes and use tongs to transfer only the whole tomatoes into a tall blender cup, food processor, or regular blender. Leave most of the tomato juice behind and save it for another recipe, because too much liquid can make the pizza sauce watery.

Add the extra-virgin olive oil and salt to the tomatoes. Blend gently with an immersion blender until the sauce is mostly smooth but still has a little natural texture. Do not overblend, because the sauce can become too thin and lose that fresh tomato feel.

Taste the sauce before adding anything else. If it needs more balance, add a tiny pinch of salt; if you want more flavor, stir in chopped basil or garlic powder. Keep it simple, because this sauce is meant to taste like tomatoes, not like a heavy pasta sauce.

If the sauce looks too watery, pour it into a fine mesh strainer and let it drain for a few minutes until it reaches the thickness you like. This step is especially useful if your tomatoes are very juicy (pizza sauce should not flood the dough before it even reaches the oven).

Use about 2–3 tablespoons of sauce for a small 10–12 inch thin-crust pizza. Spread it lightly over the dough, leaving the edges clean for the crust. Add mozzarella and toppings, then bake according to your pizza dough instructions.

Store leftover sauce in an airtight container in the fridge for up to 1 week, or freeze it in a freezer bag for up to 6 months. Thaw overnight in the fridge and stir before using.

**Important tips**

Use whole peeled San Marzano tomatoes if possible, not diced tomatoes.

Do not use all the juice from the can unless you want a very loose sauce.

Do not cook this sauce; it cooks on the pizza in the oven.

Blend gently, not aggressively.

Use a light layer of sauce so the pizza crust does not turn soggy.

**Nutrition per 1/8 cup**

Calories: 48
Carbohydrates: 7 g
Protein: 1.6 g
Fat: 2 g
Fiber: 2 g
Sugar: 4.4 g
Sodium: about 276 mg

Would you keep this pizza sauce classic with only tomatoes, olive oil, and salt… or add basil and garlic?

06/07/2026

**Nonna’s Peperonata**

Do you eat peperonata warm with crusty bread… or cold straight from the fridge the next day?

This classic Italian pepper stew looks simple, but the secret is cooking the onions and peppers slowly enough so they become soft, sweet, and silky instead of watery or crunchy.

**Prep time:** 20 minutes
**Cook time:** 45–55 minutes
**Serves:** 4–6

**Ingredients**

3 large bell peppers, mixed colors
1 large onion
2 garlic cloves
14 oz canned crushed tomatoes or passata
3 tablespoons extra-virgin olive oil
Fresh basil leaves
Salt and black pepper, to taste

**Equipment**

Large deep skillet or sauté pan
Wooden spoon
Sharp knife
Cutting board

**How to make it**

Start by washing and drying the peppers well. Cut them in half, remove the seeds and white inner ribs, then slice them into thin strips. Try to keep the strips roughly the same thickness so they cook evenly.

Peel the onion and slice it thinly. Thin onions melt into the sauce better and become sweeter during cooking.

Peel and finely chop the garlic.

Place a large skillet or sauté pan over medium-low heat. Add the olive oil and sliced onions first. Stir them well so they are coated in the oil.

Cook the onions slowly for about 10–15 minutes, stirring often. Do not rush this step. The onions should become soft, translucent, and lightly golden, not dark brown. If the pan looks dry at any point, lower the heat slightly.

Add the garlic and stir for about 30 seconds until fragrant.

Add all the sliced peppers to the pan. At first the pan will look very full, but the peppers shrink a lot while cooking.

Stir the peppers well into the onions and oil. Let them cook uncovered for about 10 minutes, stirring every few minutes. During this stage the peppers begin softening and releasing moisture.

Once the peppers start to soften, pour in the crushed tomatoes or passata. Stir everything together thoroughly.

Add a pinch of salt and black pepper. Do not oversalt early because the sauce concentrates while simmering.

Lower the heat and partially cover the pan with a lid. Let the peperonata simmer gently for about 25–30 minutes.

Stir every 5–10 minutes so nothing sticks to the bottom. If the mixture starts drying out too much before the peppers become tender, add a small splash of water.

The peperonata is ready when the peppers are very soft and silky, the onions almost melt into the sauce, and most of the liquid has reduced into a rich coating instead of a watery sauce.

Taste again at the end and adjust the seasoning if needed.

Turn off the heat and add torn fresh basil leaves. Let the peperonata rest for 5–10 minutes before serving because the flavor becomes even better as it cools slightly.

Serve with crusty bread, grilled chicken, sausage, roasted potatoes, eggs, or spooned over toasted bread.

**Important tips**

Do not cook on high heat or the peppers can burn outside while staying firm inside.

Cutting the peppers evenly helps everything cook at the same speed.

Peperonata tastes even better the next day after resting in the fridge overnight.

**Nutrition estimate per serving**

Calories: about 140
Carbohydrates: 13 g
Protein: 2 g
Fat: 9 g
Fiber: 4 g
Sodium: varies depending on salt added

Would you add olives or capers to yours… or keep it the classic Nonna way?

06/07/2026

**Orecchiette with Sausage and Broccoli Rabe**

This classic Italian pasta is all about balance: tender orecchiette, savory sausage, slightly bitter broccoli rabe, garlic, olive oil, Pecorino Romano, and just enough pasta water to make everything come together.

**Prep time:** 10 minutes
**Cook time:** 35 minutes
**Total time:** 45 minutes
**Serves:** 6

**Ingredients**

1 lb orecchiette
1 lb broccoli rabe
1 1/2 lb bulk Italian sausage
1/2 cup extra-virgin olive oil, divided
10 garlic cloves, chopped
4 large cherry vinegar peppers, seeds and stems removed, chopped
1/4 cup grated Pecorino Romano
1/4 cup fresh flat-leaf parsley, minced
1 1/2 cups reserved pasta water
Salt and black pepper, to taste

**Equipment**

Large pot
Large skillet or sauté pan
Tongs or pasta spider
Wooden spoon
Colander

**How to make it**

Start with the broccoli rabe. Cut off and discard the bottom 1 inch of the stems because that part can be tough and fibrous. Chop the rest into 2–3 inch pieces.

Bring a large pot of water to a boil. Add enough salt so the water tastes lightly seasoned. This same water will be used first for the broccoli rabe, then for the pasta.

Add the broccoli rabe to the boiling water and blanch it for 2–3 minutes, just until it turns bright green and softens slightly.

Use tongs or a pasta spider to remove the broccoli rabe from the water. Set it aside on a plate or cutting board. Do not throw away the water, because you need it to cook the pasta and to build the sauce.

Heat a large skillet over medium-high heat. Add the Italian sausage and break it apart with a wooden spoon as it cooks.

Cook the sausage until browned and cooked through. This usually takes about 7–10 minutes, depending on the size of the pieces. Once cooked, remove the sausage from the skillet and set it aside.

Add the orecchiette to the same boiling water used for the broccoli rabe. Cook the pasta 1–2 minutes less than the package says. It should be just shy of al dente because it will finish cooking in the skillet.

Before draining the pasta, save at least 1 1/2 cups of pasta water. This is important. The starchy water helps create the sauce and keeps the pasta from drying out.

Lower the skillet heat to medium. In the same pan where the sausage cooked, add 1/4 cup of the olive oil.

Add the chopped garlic and cook for about 2–4 minutes, stirring often, until it turns lightly golden. Do not let it burn, or the whole dish can taste bitter.

Add the chopped cherry peppers and stir them into the garlic oil.

Return the cooked sausage to the skillet and mix everything together over medium heat.

Add the blanched broccoli rabe to the skillet. Stir well so it gets coated with the garlic, sausage, peppers, and olive oil.

Pour in about 1 cup of reserved pasta water. Let everything cook together for about 1 minute so the flavors combine.

Add the drained orecchiette directly into the skillet. Toss and stir for 1–2 minutes, until the pasta finishes cooking and starts to absorb the sauce.

If the pasta looks dry, add more reserved pasta water a few tablespoons at a time. The final texture should be glossy and moist, not watery and not dry.

Taste the pasta before adding more salt. The sausage, cherry peppers, and Pecorino can already be salty.

Turn off the heat. Add the minced parsley, grated Pecorino Romano, and the remaining 1/4 cup olive oil.

Toss everything one last time until the cheese, oil, sausage, broccoli rabe, and pasta are evenly combined.

Serve hot with extra Pecorino and more cherry peppers on the side.

**Important tips**

Do not skip blanching the broccoli rabe. It softens the greens and helps reduce bitterness.

Always save pasta water before draining the pasta.

Cook the orecchiette slightly underdone so it can finish in the skillet.

If the dish dries out while sitting, revive it with a small splash of hot pasta water.

**Nutrition estimate per serving**

Calories: about 650
Protein: about 28 g
Carbohydrates: about 62 g
Fat: about 34 g
Fiber: about 5 g
Sodium: varies depending on sausage, cheese, and peppers used

Would you make this with sweet Italian sausage, or do you prefer hot sausage for extra flavor?

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