Why You’ll Love Orecchiette with Sausage and Broccoli Recipe
Orecchiette with Sausage and Broccoli is a comforting Italian pasta dish made with tender broccoli, savory Italian sausage, and a flavorful garlic sauce. The small, ear-shaped pasta holds the sauce and bits of sausage, while pecorino Romano adds a salty, cheesy finish. I make this recipe in about 30 minutes using simple ingredients and one skillet for the sauce. It’s a practical choice for busy weeknights or casual family dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 oz orecchiette
5 tablespoons extra-virgin olive oil, divided
1 lb sweet or spicy Italian sausage, removed from casings
3 cloves garlic, minced
1 cup chicken broth
1 lb broccoli florets
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
3 tablespoons unsalted butter
½ cup freshly grated pecorino Romano
Directions
1. Cook the pasta: I bring a large pot of salted water to a boil, add the orecchiette, and cook according to the package instructions.
2. Brown the sausage: Meanwhile, I heat 1 tablespoon of olive oil in a large skillet over medium-high heat. I add the sausage, break it into small pieces with a spoon, and cook for 5–6 minutes until lightly browned.
3. Add the garlic: I reduce the heat to medium, stir in the minced garlic, and cook for another minute.
4. Cook the broccoli: I add the remaining 4 tablespoons of olive oil, chicken broth, broccoli florets, salt, and crushed red pepper flakes. I cook for 3–4 minutes, stirring frequently and scraping up the browned bits from the skillet, until the broccoli is tender-crisp.
5. Finish the sauce: I stir in the butter until melted, then let the sauce simmer for a few minutes to reduce slightly and concentrate the flavors.
6. Combine the pasta: I drain the orecchiette well and return it to the pasta pot. I add the sausage and broccoli mixture along with half of the grated pecorino Romano, then toss everything together.
7. Season and serve: I taste the pasta and adjust the seasoning if needed. I transfer it to individual bowls or a serving platter and serve with the remaining grated cheese.
Servings and Timing
Servings: 4–6
Total Time: 30 minutes
Variations
For a spicier version, I use hot Italian sausage or adjust the crushed red pepper flakes to taste. Sweet Italian sausage works well for a milder flavor. I can also substitute broccoli rabe for regular broccoli for a slightly bitter taste, although it may require different cooking time. For a different cheese flavor, I can use freshly grated Parmesan instead of pecorino Romano.
Storage/Reheating
I store leftover orecchiette with sausage and broccoli in an airtight container in the refrigerator. For longer storage, I freeze individual portions for up to 3 months. To reheat, I warm the pasta gently in a skillet over medium-low heat, adding a splash of water or chicken broth if the sauce has dried out. I stir occasionally until heated through, taking care not to overcook the pasta or broccoli.
FAQs
Can I use a different pasta shape?
Yes, I can substitute small pasta shapes such as shells, penne, or rigatoni. I prefer shapes with ridges or curves that hold the sausage and sauce.
Can I use spicy Italian sausage instead of sweet?
Yes, both sweet and spicy Italian sausage work well. I use spicy sausage when I want more heat and sweet sausage for a milder dish.
Can I use frozen broccoli?
Yes, I can use frozen broccoli florets after thawing and draining them. Since frozen broccoli is usually softer than fresh, I adjust the cooking time to avoid overcooking.
What can I substitute for pecorino Romano?
I can use freshly grated Parmesan cheese for a milder, less salty flavor. Both cheeses work well with the sausage and garlic sauce.
How do I keep the pasta from drying out?
I make sure the pasta is well coated with the sauce before serving. When reheating leftovers, I add a little water or chicken broth to loosen the sauce.
Can I make this recipe ahead of time?
Yes, I can prepare the dish ahead and reheat it gently on the stovetop. I prefer serving it freshly cooked because the pasta and broccoli have the best texture immediately after preparation.
How do I know when the broccoli is cooked?
I cook the broccoli until it is tender-crisp, usually 3–4 minutes. It should be bright green and tender enough to pierce with a fork while still holding its shape.
Can I use broccoli rabe instead of broccoli?
Yes, broccoli rabe is an option if I prefer a slightly bitter flavor. I may need to blanch it before adding it to the skillet, depending on its tenderness.
Can I freeze Orecchiette with Sausage and Broccoli?
Yes, I can freeze the finished dish for up to 3 months. I thaw it in the refrigerator and reheat it gently on the stovetop with a little broth or water if needed.
What can I serve with Orecchiette with Sausage and Broccoli?
I usually serve this pasta as a complete meal because it contains sausage, broccoli, and pasta. A simple green salad or garlic bread makes a good accompaniment.
Conclusion
Orecchiette with Sausage and Broccoli is a straightforward pasta dish that combines savory Italian sausage, tender broccoli, and a light garlic sauce. The pecorino Romano adds a flavorful finish without requiring a complicated preparation. I can have this meal ready in about 30 minutes, making it suitable for weeknight dinners or casual gatherings. It’s a satisfying option when I want a homemade pasta dish with simple ingredients.
Orecchiette with Sausage and Broccoli is a comforting Italian pasta dish featuring tender broccoli florets, savory Italian sausage, and ear-shaped pasta tossed in a flavorful garlic and olive oil sauce. Finished with butter and freshly grated pecorino Romano, this satisfying 30-minute meal is perfect for busy weeknights and family dinners.
Ingredients
16 oz orecchiette pasta
5 tablespoons extra-virgin olive oil, divided
1 lb sweet or spicy Italian sausage, removed from casings
3 cloves garlic, minced
1 cup chicken broth
1 lb broccoli florets
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
3 tablespoons unsalted butter
½ cup freshly grated pecorino Romano cheese
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente.
Meanwhile, heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 5–6 minutes until lightly browned and cooked through.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for approximately 1 minute, stirring frequently until fragrant without allowing it to burn.
Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli florets, salt, and crushed red pepper flakes. Stir well, scraping up any browned bits from the bottom of the skillet. Cook for 3–4 minutes, stirring occasionally, until the broccoli becomes bright green and tender-crisp.
Stir the unsalted butter into the sausage and broccoli mixture until completely melted. Allow the sauce to simmer for a few minutes until slightly reduced and flavorful.
Drain the cooked orecchiette thoroughly and return it to the pasta pot. Add the sausage and broccoli mixture along with half of the freshly grated pecorino Romano cheese. Toss until the pasta is evenly coated with the garlic butter sauce.
Taste and adjust the seasoning with additional salt or crushed red pepper flakes if desired. Transfer the pasta to individual serving bowls or a large platter. Sprinkle with the remaining pecorino Romano cheese and serve immediately.
Notes
Sausage options: Use sweet Italian sausage for a mild flavor or spicy Italian sausage for a hotter, more robust dish.
Extra heat: Increase the crushed red pepper flakes to taste for a spicier pasta.
Pasta substitutions: Replace orecchiette with small shells, penne, or rigatoni. Pasta shapes with curves or ridges work best for holding the sausage and sauce.
Broccoli rabe variation: Substitute broccoli rabe for regular broccoli for a slightly bitter, traditional Italian flavor. Blanch the broccoli rabe first if needed to soften its texture.
Frozen broccoli: Thaw frozen broccoli florets and drain thoroughly before cooking. Reduce the cooking time slightly to prevent overcooking.
Cheese substitution: Replace pecorino Romano with freshly grated Parmesan cheese for a milder, less salty finish.
Broccoli texture: Cook the broccoli until bright green and tender-crisp, approximately 3–4 minutes. It should be tender enough to pierce with a fork while maintaining its shape.
Prevent dry pasta: Toss the cooked pasta thoroughly with the sausage and broccoli sauce. Add a small splash of chicken broth or reserved pasta water if additional moisture is needed.
Make ahead: Prepare the dish in advance and reheat gently on the stovetop. For the best texture, serve immediately after cooking.
Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezer storage: Divide cooled pasta into individual portions and freeze in airtight, freezer-safe containers for up to 3 months.
Thawing: Transfer frozen portions to the refrigerator and allow them to thaw overnight before reheating.
Stovetop reheating: Warm leftovers in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce. Stir occasionally until heated through.
Avoid overcooking: Reheat gently to prevent the pasta from becoming mushy and the broccoli from losing its texture.
Serving suggestions: Serve as a complete meal or pair with a simple green salad, garlic bread, or roasted vegetables.
Nutrition information is estimated based on 6 servings and may vary depending on the sausage, pasta, cheese, and broth brands used.
