Ingredients
Gather Your Ingredients
2 tablespoons extra-virgin olive oil, divided
1 pound broccoli rabe, trimmed and cut into 1½-inch pieces
¼ teaspoon table salt
8 ounces hot or sweet Italian sausage, casings removed
6 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ cup dry white wine
4½ cups chicken broth
1 pound orecchiette
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Directions
1
1. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add broccoli rabe and salt, partially cover, and cook, stirring occasionally, until broccoli rabe is softened, 3 to 5 minutes. Using slotted spoon, transfer broccoli rabe to bowl; set aside.
2
2. Add sausage and remaining 1 tablespoon oil to now-empty pot. Using highest sauté function, cook sausage, breaking up meat with wooden spoon, until lightly browned, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in broth and pasta.
3
3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
4
4. Stir broccoli rabe and any accumulated juices and Parmesan into pasta. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.