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Orecchiette with Sausage and Broccoli

5 stars based on 63 votes


Sometimes it seems impossible to make a meal the whole family loves: what one child happily eats, the other one is “not in the mood for” (really?!). But every once in a while, I come upon a winner, like this delicious orecchiette pasta dish adapted from Lidia’s Italian Table by Lidia Bastianich. Not only is it quick and easy to make — 25 minutes tops — the whole family eats it up, broccoli and all.


Begin by cooking the pasta. I use orecchiette, which is the classic pasta for this dish. The name comes from its shape, which resembles a small ear (the Italian word orecchiette means small ear). If you can’t find it, it’s fine to substitute any other pasta you like. 


Meanwhile, heat 1 tablespoon of the olive oil in a large sauté pan and add the sausage. As you can see, I use “bulk” Italian sausage, which is simply sausage meat sold out of the casing. My supermarket stocks it right near the ground pork but if you can’t find it, it’s fine to buy regular Italian sausage and either cut the casings off or squeeze the meat out.


Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5-6 minutes.


Add the garlic and cook a minute more.


Add the remaining 4 tablespoons of olive oil, broccoli, chicken broth, salt and red pepper flakes. Cook, stirring frequently, until the broccoli is tender-crisp, 3-4 minutes.


Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.


Add the cooked and drained pasta and toss well.


Add half of the grated cheese. The recipe calls for Pecorino Romano — a hard, salty Italian cheese made from sheep’s milk which is sold in most large supermarkets. If you can’t find it, it’s fine to substitute Parmigiano Reggiano. Finally, transfer to a serving bowl or individual bowls and top with the remaining grated cheese.


Note: Traditionally (and in the original recipe), this dish is made with broccoli rabe. I use broccoli because it’s easier to find and child-friendly.

Orecchiette with Sausage and Broccoli

Servings: 4-6


  • 1 pound orecchiette
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, removed from casings
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 pound broccoli florets
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated Pecorino Romano


  1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
  2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
  3. Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
  4. Drain the pasta well and add to the sausage and broccoli mixture. Toss to blend. Add half of the grated cheese taste and stir until the cheese is melted. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and sprinkle with the rest of the grated cheese.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 746
  • Fat: 42g
  • Saturated fat: 14g
  • Carbohydrates: 64g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 28g
  • Sodium: 895mg
  • Cholesterol: 82mg

Reviews & Comments

  • 4 stars

    Easy recipe that takes minimal time and effort. Good choice for a weekday family meal. I would not select it as entree for guests. No oil is needed to brown the sausage. I also cut in the half the suggested amount to add to the pasta. The amount of chicken broth called for in the recipe was not sufficient to steam/cook the broccoli–I used 1.5 times the amount called for and that seemed perfect. The suggested amounts of seasonings (salt, garlic, hot pepper flakes, black pepper) was spot on. Will make this again for a quick and easy dinner.

    - EO on April 20, 2017 Reply
  • 5 stars

    I have made this over and over and its always a hit. Better than restaurant versions. Since I am trying to watch my weight, I am now substituting the pasta for spaghetti squash and using sweet italian turkey sausage (jeni-O brand is good).

    This way I feel less guilty about an extra serving!

    - Christina on April 5, 2017 Reply
  • This recipe was great! I made it several months ago, and it was a hit…I did add some extra chicken stock tho, as we like a bit more sauce.

    - Lisa on March 16, 2017 Reply
  • I would like to make this recipe for a large dinner party as a side dish (50 people) how do I change the proportions of ingredients.

    - Bev on March 10, 2017 Reply
    • Hi Bev, Because it’s a side dish, I’d suggest multiplying the recipe ingredients by 5 to 6. Hope the party is a success!

      - Jenn on March 12, 2017 Reply
  • Love this recipe. The only change I made was I used regular broccoli and not broccoli rabe – not a fan. The recipe however is the best. Easy and flavorful…the family loved it. Great for a quick dinner when you have a short night.

    - Gabby on March 2, 2017 Reply
  • 5 stars

    My picky eater loved it, and ate without complaint! You have no idea what a victory that is. If I cut back on the pasta, should I drop the amount of broth/oil/Romano? Or is that mainly to help the broccoli cook?

    - Karen on March 2, 2017 Reply
    • No need to cut back, Karen (yes, it helps the broccoli cook). So glad your picky eater loved it!

      - Jenn on March 2, 2017 Reply
  • Another homerun Jennifer!! I made this for company tonight and everyone loved it. You hit the trifecta again. Easy, tasty and quick. Thanks for another great recipe!!

    - Jim on February 26, 2017 Reply
  • 5 stars

    I love this recipe. Fast and delicious. When I use broccoli rabe I just pour the pasta water over the broccoli rabe to cook it. Otherwise, I don’t change a single thing.

    - Kim on February 20, 2017 Reply
  • 5 stars

    This recipe is a family favorite…requested every week! My family loves when I substitute escarole for the broccoli. I also omit the salt…there is enough for us in the chicken broth and cheese. Follow the rest as written we love it!

    - Ellyn on February 14, 2017 Reply
  • 5 stars

    I used lower fat turkey sausage and a mix of some fresh parm and some dried romano and it was delicious. It didn’t look like much coming together, but the flavour was wonderful and kids and husband all enjoyed too!

    - Alison on February 8, 2017 Reply
  • Hi Jen! Thank again for the fantastic recipe! I wanted to make for dinner tonight but it turns out I only have some Tuscan kale on hand. Will that work in substitution for the broccoli?? Worried it may be too bitter. Thank you! 😊

    - Jen Schaye on January 31, 2017 Reply
    • Hi Jen, I think kale would be delicious. Please let me know how it turns out!

      - Jenn on January 31, 2017 Reply
  • 5 stars

    DELICIOUS!!!! Huge hit! I used Broccolini instead and squirted a little fresh lemon before serving. I have yet to make something on this site that hasn’t been amazing.

    - Christina on January 31, 2017 Reply
  • 5 stars

    In the past I’ve made similar dishes using pasta, broccoli, and sausage/bacon; and this recipe is the best one I’ve ever found. Although the Parmigiano Reggiano I’ve used in previous renditions would work fine (as you say), I think the flavor and texture of the Pecorino Romano blends perfectly with the sauce. And the butter makes the sauce absolutely heavenly. My family and I gobbled it up!

    - Marie-Jeanne on January 19, 2017 Reply
  • 5 stars

    terrific Friday evening dish. Easy to make and absolutely delicious. Great new addition to the repetoire!!!

    - Anne from West Chester, PA on January 15, 2017 Reply
  • 5 stars

    Delicious. Used sweet fennel sausage, brocollini, parmigiana reggiano. Will definitely make again. SO good. Thank you.

    - Donna on January 1, 2017 Reply
  • 5 stars

    Made this last night and enjoyed it. Did not use any oil rather added more pepper flakes and a touch of garlic which enhanced the flavour. Think this would be good with chicken also.
    Quick – easy and really enjoyable

    - Wilma Dubil on December 30, 2016 Reply
  • 4 stars

    Made this – yum! The only thing I changed is that I omitted the olive oil completely. It absolutely does not need it with all of that sausage grease and butter. It didn’t turn out dry at all. We’ll make this again!

    - Katie on December 20, 2016 Reply
  • 5 stars

    This dish is so much better than you think it will taste reading the ingredients. Truely worth a try. This has quickly become a do again.

    - Carol Ross on December 8, 2016 Reply
  • 5 stars

    This was very easy to make and very tasty. I followed the recipe as is and thought it was great. My husband found it a tad salty so next time I will omit the salt. I guess it depends on the sausage you use. I used sweet Sicilian. Leftovers were amazing!

    - Angie on December 5, 2016 Reply
  • 5 stars

    Jenn – I love so many of your recipes, delicious and simple to do! One of my fav’s is your delish recipe for the Orecchiette with Sausage and Broccoli. So great and appreciate!

    - Merilyn R. on December 1, 2016 Reply
  • I love this recipe. We love spicy so I use hot sausage instead of sweet. Delicious!

    - Carol G on December 1, 2016 Reply
  • 5 stars

    This recipe is superb – it is my favorite pasta recipe – great flavor and so easy to make.

    - Kathy on December 1, 2016 Reply
  • 5 stars

    This pasta is amazing. It’s one of the first (of many) recipes I tried from this site and it turned out great from the first attempt. My boyfriend and I make it probably a little too often, and it varies a little in taste depending on which of us cooks that night. We like spice so we tend to use spicy Italian sausage rather than mild, plus some extra red pepper flakes. We also just use standard parmesan for the cheese (it’s cheaper and we use it for lots of recipes) but I bet using the recommended cheese would make it even better. Great weeknight meal, especially once you have the recipe memorized like we do!

    - Heather on December 1, 2016 Reply
  • 5 stars

    Very good and easy to make.

    - Charlene on November 1, 2016 Reply
  • 5 stars

    YUM! Everyone loved it. Will absolutely become a standard in our house.

    - Sheila McIntyre on October 20, 2016 Reply
  • 5 stars

    This is a great dish. Everyone loved it and it was even better the next day. Not much left but enough for me to have a quick lunch and it was so good.

    - Marie on October 12, 2016 Reply
  • 5 stars

    Hi Jenn,
    What is the sausage brand for your Orecchiette with sausage and broccoli?
    I cooked a double batch last night. My wife Cindy is out of town, so my son John and I had a great dinner…thanks to YOU!

    - Bill Corbett on October 12, 2016 Reply
    • Hi Bill, The brand is Hatfield. Glad to hear you and John had a nice dinner!

      - Jenn on October 13, 2016 Reply
  • 4 stars

    Great recipe, quick and easy. I love broccoli rabe, but my grandchildren like the taste of broccoli better. Will be making this recipe tonite!

    - Irene M. on October 7, 2016 Reply
  • 5 stars

    I was pleasantly surprised with how much I enjoyed this recipe. It seemed so simple and rather plain at first glance but I gave it a shot based on the rave reviews. I’m glad I did! I love a recipe that includes meat, veggie and a starch so you have an entire meal in one pan. Plus it was delicious! My husband thought it was a little greasy so I may cut back on the oil next time. I thought it was great as is.

    - Cathy Jow on October 6, 2016 Reply
  • 5 stars

    I’ve made so many of your recipes, and all are 5 stars. I have such faith in your recipes I tend to do them for parties when typically I’d stick to the tried and true- I can do this because they always work out. This one was so good and easy, I made it for my boyfriend and I as well as for my parents the very next day. Thanks for being such a great resource!! You’ve helped an avid baker with her cooking skills haha.
    – Melissa

    - Melissa on September 27, 2016 Reply
  • 5 stars

    I made this for my family. I am not a meat eater but my husband and two hungry teenagers all said this was delicious and ate huge bowls of it. They said the flavor was really good and we have now all discovered how fabulous pecorino-romano cheese is! I used “hot” Italian sausage (availability), and 1/8t. red pepper flakes and 1/8t. coarse ground black pepper. Curiously my son who doesn’t like broccoli ate all of his!

    - Mary Manzer on September 18, 2016 Reply
  • Hi Jenn,

    Wondering if this would work with gnocchi??


    - Mary on September 15, 2016 Reply
    • Sure, I think that would work!

      - Jenn on September 15, 2016 Reply
  • I forgot to mention that I added 1/2 tsp smoked paprika and some chopped fresh rosemary leaves. I’m also thinking that little shells, rotelle (wagon wheels), or macaroni could be used for the pasta.

    - Maret on September 14, 2016 Reply
  • 4 stars

    Very good….and it makes A LOT so use a big skillet! A wonderful way to add broccoli into a one dish meal.
    Since it is caloric as written, I used only 2 Tbsp olive oil and 1 Tbsp butter and I drained the sausage fat. In doing so, I sacrificed some of the yummy richness and flavor, but we still enjoyed the dish and will make again. To reheat, I added a little milk before microwaving it.

    - Maret on September 14, 2016 Reply
  • 4 stars

    Great tasting. My husband and I loved it.

    - Julie on September 12, 2016 Reply
    • 5 stars

      Why 4 stars if it is “Great tasting” and you “loved it”? There is no place for improvement if it is “Great”.

      - Daniela on September 15, 2016 Reply
  • 5 stars

    I’ve made this recipe on several occasions and each time its a hit! it looks simple and bland but its amazing! its a fav in my household. I have even made this for friends who had just welcomed a new baby and both she and her husband loved it! tastes just as good as leftovers too. thank you!!!

    - d on August 30, 2016 Reply
  • 5 stars

    I just made this for dinner tonight. It was a big hit. I used frozen broccoli as that what I had in the house.

    - kmbh on August 21, 2016 Reply
  • 5 stars

    Have just made this and so DELICIOUS! Even our 2 year old asked for seconds. I used Italian sausages out of the casings and added half a bunch of shredded kale too. So so so good! :-)

    - Michelle on July 29, 2016 Reply
  • 3 stars

    I thought this was way too greasy. If you’re using regular sausage you don’t need to add the oil and butter. If I make it again I will use lower fat sausage and maybe 1 TBL salted butter and oil.

    - Mary B on May 12, 2016 Reply
  • 5 stars

    Super easy recipe to follow. The entire family loved this dish and I served it with a salad and warm rolls!!

    - Marianne Beardll on April 25, 2016 Reply
  • 5 stars

    Fantastic! I have been searching for oricchiette since this recipe came out but I decided to give up and use baby shell pasta. I made two versions for dinner…one as written and one omitting the meat to accommodate all guests. We all loved the flavour. I served with a salad dressed in your Italian dressing and the balsamic beets.

    - Elizabeth on April 24, 2016 Reply
  • 5 stars

    My whole family LOVES this. So good! Super fast, delicious meal. I’ve used pork, turkey and chicken sausage. All work well.

    - Patti B. on March 15, 2016 Reply
  • 5 stars

    Hi Jenn! Any suggestions for making this ahead for a dinner party? I’d love to be able to have ready a couple of hrs beforehand and then reheat.

    - Kerry on February 22, 2016 Reply
    • Hi Kerry, you could do that or even make and freeze it if you’d like. Hope everyone enjoys!

      - Jenn on February 22, 2016 Reply
      • 5 stars

        Do you think its better to reheat in the same skillet stovetop or the microwave? or maybe all the same?

        - Kerry on February 22, 2016 Reply
        • Hi Kerry, I think the stovetop would be best for reheating so you can add a little liquid in case the dish has dried out a bit. Just make sure just to reheat it and not continue to cook it.

          - Jenn on February 22, 2016 Reply
  • 5 stars

    Made exactly as written and it was perfect and easy.

    - Sara on February 21, 2016 Reply
  • 5 stars

    Made this tonight with whole-wheat orecchiette and Big Italian Salad. Very easy, very delicious, and husband approved. I made 1/2 a recipe for 2 of us and we had plenty of leftovers.

    - Carol F on January 23, 2016 Reply
  • Hey there,
    Just wondering, does anyone know where to get this type of sausage in Australia, in particular Brisbane? Would love to make this but have never seen sausage like this anywhere. Is there any way you could make it yourself? I have a mincer.


    - Talia Eldridge on January 15, 2016 Reply
  • I am making this tonight and just realized i’m out of Sherry. It’s snowy here and i don’t feel like going out. Which is a better substitute: Marsala, White wine, or chicken stock? I’m leaning towards Marsala…

    - Marla Debbaudt on January 10, 2016 Reply
    • 5 stars

      I made the oriechetti pasta tonight and it was great! i added a bit more red pepper flakes because we don’t have kids and my husband likes spice. it was really delicious and i will be making it again for sure. I’m making the Thai ginger shrimp tomorrow night.

      - marla debbaudt on January 11, 2016 Reply
  • 5 stars

    I just finished making this tonight and it’s PERFECTION! I used rigatoni, and simmered the broccoli a little longer because I like it more on the tender side. Those are the only slight differences I made. Thank you for helping me make a fabulous dinner!

    - CharlieGirlSays on December 5, 2015 Reply
  • I’ve made this 3 times now & we love it! I’m typically a pasta with red gravy (tomato sauce) girl , so initially I wasn’t sure about this but 5 stars from me! Thanks for sharing! Oh! Turkey Italian Sausage works too, couldn’t tell the difference ?

    - Di on December 3, 2015 Reply
  • Trying to use what I already have in the fridge…do you think Ground Pork would work…or should I stick with the bulk Italian sausage? I don’t want to “mess up” the recipe…

    - Kymmie on November 12, 2015 Reply
    • Hi Kymmie, I would stick with the sausage. Ground pork won’t be bad, but the sausage is so much more flavorful.

      - Jenn on November 12, 2015 Reply
  • We are trying to do “meatless Mondays” and I am wondering if I can follow this recipe but leave out the sausage on those days. Would you proceed the same? We will, of course, try it with the sausage, too! Sounds great.

    - Cristina on October 31, 2015 Reply
    • Hi Cristina, Yes, that should work. Please let me know how it turns out :)

      - Jenn on November 2, 2015 Reply
  • 5 stars

    Amazing! I have made this for several guests and everyone gives rave reviews. My son loves what little is left the next day.

    - Lynn on October 29, 2015 Reply
  • 5 stars

    My whole family enjoyed this recipe. Super easy and made it start to finish in less than 30 minutes. I used Al Fresco brand italian chicken sausage to lighten the recipe a bit. These sausages come in a casing, but it was easy to just cut open the casing and crumble the sausage as it cooked. Highly recommend this recipe! My young kids can’t handle much spice, so next time I may leave half of the food without the red pepper flakes, and then add extra onto our portion :)

    - Holly on October 29, 2015 Reply
  • 5 stars

    My daughters (1 and 3) love this, as do I. I have used chicken sausage (not the precooked kind) as well as pork and both are excellent!

    - Mary on October 29, 2015 Reply
  • Can this be frozen?

    - Laura on October 8, 2015 Reply
    • Hi Laura, Yes that should work. Enjoy!

      - Jenn on October 9, 2015 Reply
  • 5 stars

    Prep for this one-dish meal was quick and easy, which I always appreciate! I was tempted to buy regular shell pasta, but glad I spent the extra 60 seconds searching for orecchiette. Kids were enamored with the novel shape.

    - Karen on September 28, 2015 Reply
  • 5 stars

    My husband made orecchiette years ago with rather poor results, so since then I had avoided the little ear pasta for fear I’d once again be eating glue. Not surprisingly, this recipe changed everything. Absolutely delicious and quite easy. It’s on weekly rotation now…

    - elizabeth shea on September 20, 2015 Reply
  • 5 stars

    Fabulous recipe! I’ve made this a few times now and we always enjoy! I also prefer to use broc rabe instead of broccoli :)

    - Kerry on September 8, 2015 Reply
  • 5 stars

    My family is not a big fan of broccoli so instead I added chopped onions and chopped red bell peppers, and slightly browned them. I then added spinach to the onion, pepper, and sausage mixture and wilted the spinach and then followed the rest of the recipe in regards to the broth and whatnot. Turns out this came out very tasty and was a win for my family!

    - Michelle on September 2, 2015 Reply
  • I want to make this dish but have never been able to find bulk sausage. The other kind is to messy, icky. I think we live in the same general area — I’m in Potomac, MD and can’t find it at the Giants. Any suggestions?

    - Eve on August 30, 2015 Reply
    • Hi Eve, I usually find it at Giant on Traville Gateway. Whole Foods might have it as well — or you could try asking the butcher to do it for you :)

      - Jenn on August 30, 2015 Reply
  • 5 stars

    OMG!!! Fabulous!! Easy, crazy flavorful and something my husband doesn’t mind having as many times as I want to serve it ~ which seems to be quite often!! Since he likes his food a little spicier than I do, I simply set the red pepper flakes on the table for him to add to his liking. This is a definite winner.

    - Corinne Murphy on August 28, 2015 Reply
  • 5 stars

    My daughter who does not like broccoli gobbled this dish up. Tons of great flavor and so easy to make.

    - Lesley on August 27, 2015 Reply
  • 4 stars

    This is a very tasty dish, but I think that it could be a little zippier, so next time I will make it with hot Italian sausage instead of sweet. And/or I will add more red pepper flakes. Definitely a winner, I just have a husband and son who prefer their food a little spicy. Good recipe.

    - Pam on August 27, 2015 Reply
  • Hello, I was wondering if I could freeze this meal? Thanks a lot!!

    - Laurie on August 24, 2015 Reply
    • Yep :)

      - Jenn on August 24, 2015 Reply
  • 5 stars

    I just made this for dinner tonight and it was wonderful! I used a about a pound of broccoli rabe and a little bit of regular broccoli as well. We like things spicy, so I more than doubled the amount of crushed red pepper. Other than that, I followed the recipe as written, and it was absolutely delicious. I’ll definitely be making this recipe often. Thanks so much!

    - Alison on August 16, 2015 Reply
  • 5 stars

    I have made this pasta 5 times for my family and at this point I have to post a review. I have tried a ton of Jen’s recipes (and I mean a ton) and have loved every one of them (simply delicious) but this is my absolute favorite! When Jen says tested and perfected, she means it! This pasta and all of her recipes are scrumptious! Nothing has to be changed or added. I love cooking with confidence. Thanks Jen!

    - Mary Jackson on July 19, 2015 Reply
    • Thank you, Mary! So glad you are enjoying the recipes :)

      - Jenn on July 19, 2015 Reply
  • 5 stars

    We just had this for dinner and it was FANTASTIC! I used turkey sausage and it worked perfectly. Even my kids loved it – my four year old had two helpings!

    - A. Lynn on July 17, 2015 Reply
  • 5 stars

    AMAZING!! Loved this pasta. It was easy to make and delicious.

    - Sarah on July 8, 2015 Reply
  • 5 stars

    Made this for dinner tonight – my husband loved the taste, and I loved how easy it was! I use the bulk sweet Italian sausage from our local grocery store, which comes pre-seasoned…adds even more flavor to this dish. Thanks!

    - Cynthia on May 11, 2015 Reply
  • 5 stars

    Made this tonight and everyone loved it! Will be adding this to our list of pasta dishes. Easy and very tasty. Will add even more broccoli next time.

    - Linda on May 10, 2015 Reply
  • 5 stars

    Delicious pasta…big hit with my teenagers! Wondering why the calories are so high?

    - Lisa on May 6, 2015 Reply
    • Hi Lisa, Glad your teenagers enjoyed it! All of the ingredients are high in calories, unfortunately ;)

      - Jenn on May 6, 2015 Reply
  • 5 stars

    Thank you for this wonderful recipe and adaptation. We thoroughly enjoyed it and will make again and again. I did not have Italian sausage so I used turkey breakfast sausage with a seasoning mix to make it “Italian”. I was glad to find the recipe for the seasoning mix as I will use it, too, again. I did add a handful of Costco tomato Rubies cut in half and added at the end. Kids are not the only ones needing more veggies, husbands often do too! :)

    - Joy on May 5, 2015 Reply
    • Love that idea, Joy. Glad you enjoyed :)

      - Jenn on May 5, 2015 Reply
  • 5 stars

    Wonderful. So easy. My entire family loved it. Can’t wait to make it again!!

    - Stephanie on May 3, 2015 Reply
  • 5 stars

    This was quick, tasty and everyone in my family enjoyed it. I subbed italian chicken sausage and turned out great. Thanks!

    - Amy on May 3, 2015 Reply
  • 5 stars

    Oustanding! I made this for dinner tonight. The result reminded me of the delicious pastas I enjoyed while working for a trendy, delicious (expensive) Italian restaurant in NYC. The kind I can’t afford to eat at anymore! I’m happy to know how to make a pasta that good at home and for friends. Thank you, Jen! I so appreciate your efforts to create, teach and publish great recipes.

    - michelle on May 3, 2015 Reply
  • Simple, speedy, tasty, kids fighting for dibs on leftovers for school lunches = success. This recipe moves into the after work meal rotation with a bullet.

    - Marji on May 3, 2015 Reply
  • 5 stars

    I am a big fan of Lydia as well and this recipe was an excellent adaptation !
    Easy as pie and full of flavour. This is going into regular rotation.

    - Rochelle on May 2, 2015 Reply

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