Description
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 735 kcal
- Sugar: 4 g
- Sodium: 1050 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 95 mg
