If you’re searching for an authentic Orecchiette Barese recipe, this version from Chef Nico of Café Med in West Palm Beach delivers the perfect mix of rustic Italian comfort and elevated flavor. Packed with sausage, broccoli rabe, sun-dried tomatoes, and Parmigiano Reggiano, this is a classic Italian pasta dish you’ll want to make again and again.
Chef Nico, Executive Chef at Café Med in West Palm Beach, part of the renowned BiCE Group, brings a refined yet soulful approach to Italian cuisine. His cooking is shaped by years spent in some of the world’s most respected kitchens, including Michelin-starred Auberge du Soleil and the Culinary Institute of America’s Wine Spectator Restaurant, along with his early roots in traditional Italian family cooking.
This dish was featured during the Live Culinary Experience at the Palm Beach Home Design and Remodeling Show, where guests got a closer look at approachable, chef-driven recipes designed to be recreated at home.
Orecchiette Barese Recipe
A classic Southern Italian pasta dish, Orecchiette Barese combines savory sausage, bitter greens, sweet sun-dried tomatoes, and rich Parmigiano Reggiano for a perfectly balanced meal.
Ingredients
- 1 lb orecchiette pasta
- 2 tbsp sliced garlic
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup ground sausage
- 1/2 cup broccoli rabe, trimmed
- 1/4 stick butter (about 1 oz)
- 1/2 cup Parmigiano Reggiano, grated
- 1/2 cup reserved pasta water
- Salt and freshly ground black pepper to taste
- Olive oil (optional, for extra flavor)
Instructions
Bring a large pot of salted water to a boil and cook the orecchiette until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
In the same pot of boiling water, blanch the broccoli rabe for 1–2 minutes until tender. Remove and set aside.
In a large skillet over medium heat, add olive oil and cook the sausage until browned and fully cooked, about 5–7 minutes.
Add sliced garlic and sun-dried tomatoes, sautéing for 1–2 minutes until fragrant.
Stir in the broccoli rabe and butter until fully melted and combined.
Add the cooked pasta and reserved pasta water, tossing everything together to create a light, silky sauce. Cook for another 2–3 minutes to allow the flavors to meld.
Finish with Parmigiano Reggiano, season with salt and pepper, and serve immediately. Garnish with additional cheese if desired.
We’d like to thank our Live Culinary Sponsors, Fuse Specialty Appliances and Plumbing, Lifetime Kitchen, Lioher, and Thermador. The Home Design and Remodeling Show is Florida’s premier expo for the home design and home improvement industry where thousands of leading industry professionals attend to network, source new products, and discover the latest products and services brought to the Florida market. Additionally, thousands of South Florida homeowners attend to meet experts, become inspired, learn, and shop exclusive deals at the show.
If you try this recipe at home, we’d love to see your version! Share it on social media and tag us @FLHomeShows to bring a taste of the Live Culinary Experience into your own kitchen.
Visit Café Med in West Palm Beach or explore other restaurants within the BiCE Group for more Italian-inspired dining experiences.
