Orecchiette with Sausage and Broccoli

Tested & Perfected Recipes

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.

How to make orecchiette with sausage and broccoli

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. 

How to make orecchiette with sausage and broccoli

Meanwhile, heat 1 tablespoon of the olive oil in a large sauté pan and add the sausage.

How to make orecchiette with sausage and broccoli

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

How to make orecchiette with sausage and broccoli

Add the garlic and cook a minute more.

How to make orecchiette with sausage and broccoli

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.

How to make orecchiette with sausage and broccoli

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

How to make orecchiette with sausage and broccoli

Add the sausage and broccoli mixture to the drained pasta and toss well, along with half of the grated cheese.

How to make orecchiette with sausage and broccoli

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. Transfer the pasta to a serving bowl or individual bowls and top with the remaining grated cheese.

Orecchiette with Sausage and Broccoli

My Recipe Videos

Orecchiette with Sausage and Broccoli

Servings: 4-6
Total Time: 30 Minutes

Ingredients

  • 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

Instructions

  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 place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
  5. Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 624
  • Fat: 28 g
  • Saturated fat: 10 g
  • Carbohydrates: 64 g
  • Sugar: 3 g
  • Fiber: 2 g
  • Protein: 29 g
  • Sodium: 692 mg
  • Cholesterol: 51 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Fabulous 🙂 Made the recipe exactly as written and pleased with the result. The cheese elevates this dish, bringing all flavors together. Thank you!

    • — Melissa on November 2, 2018
    • Reply
  • My whole family loved this!!! Thank you so much Jenn! So far we’ve all the recipes we’ve tried. My 19 month old asked for seconds!

    • — Lara Hernandez on October 30, 2018
    • Reply
  • The sausage, butter, & cheese make this delicious so savory and delicious, and it’s very simple to make! This is one of our family’s favorite go-to dishes when we need to get supper on the table fast. We have changed the type of pasta (to use what’s in the pantry) and added some kale if we are low on broccoli, and it has come out just as delectable.

    • — Frances Annis on October 7, 2018
    • Reply
  • Jenn, this meal is amazing. We live in Northern Canada. I know. Who lives there?🤷🏻‍♀️ We do. No orrechietie. None. We used farfalle. No pecorino Romano either. I know. What’s a girl to do? We have broccoli. We also have an amazing butcher. He makes all his sausages by hand. We also have access to this delightful spice merchant. Silk Road Spice Merchant, Calgary, Alberta. Our girls live in Calgary, Alberta and they send us our spice requests.We live so north of Calgary. However, we made this dinner according to what we had available. We used farfalle, added 4 garlic cloves and used Italian sausage from our local butcher plus heat from the Silk Road. Absolutely delicious. Thank you for our baselines. I tried to give you five stars but your website wouldn’t let me.

    • — Shannon Bella on October 6, 2018
    • Reply
  • This is a great recipe. Simple to make, flavorful and both kids and adults like it.

    • — Shelia on October 4, 2018
    • Reply
  • This is a delicious, family friendly dish that is very quick and easy to prepare.

    We like things with bold, spicy flavors so the only thing I did differently from the recipe was to add more garlic and some Mediterranean-style mixed herb seasoning.

    I used Parmesan cheese as I always have that on hand but I think grated Asiago would also be delicious!

    I served this with a nice green salad and some lovely, crusty bread and was pleased to serve it to company. And by the by, they raved about it!

    • — Pat Nordby on October 4, 2018
    • Reply
  • I have made this many times. Usually a request from my family. We love it!

    • — Sharon Munoz on October 4, 2018
    • Reply
  • I absolutely LOVE this recipe! It’s a favorite my mine and my husband’s! It makes a good amount of food for just two people, so I am always able to bring some for lunch the next day. I sure it would be the perfect amount for a family of three or four. I tend to let the sauce reduce for a bit longer than specified, since I never feel like it’s just quite ready in the time allotted. I also feel like this extra time also allows the broccoli to cook longer so it’s a bit more tender. Sometimes I will also add a little extra broth (and sometimes more olive oil and butter) to make a but more sauce so that there is enough to stand being reheated for lunch the second day – I find that my second day pasta tends to soak up the sauce like crazy! Great recipe! Will of course be making this again (and again and again)!

    • — Danielle on October 4, 2018
    • Reply
  • This recipe is easy and delicious. My grandchildren always ask me to make it when I visit them. I have also used frozen peas instead of broccoli sometimes.

    • — pat dyckes on October 4, 2018
    • Reply
  • This is a go-to recipe in my house–it’s on the table at least every other week. Quick, easy and pleases everyone in my family. Always a winner!

    • — Amantha on October 4, 2018
    • Reply
  • 5 stars! This recipe came together so quickly and was fantastic. You know it’s a winner when 3 children 5 yrs old and under ask for seconds! Don’t skip the Pecorino Romano..it really adds great flavor & for a little added kick, we added a bit more red pepper flakes to my husband & my bowls. Bon apetit!

    • — Maura on October 4, 2018
    • Reply
  • Made this dish last night. Loved it. More importantly the teenagers said it was “very nice” which is an accomplishment in itself!

    • — Colin on October 2, 2018
    • Reply
  • Very yummy! Husband and I both loved it! Definitely make it again!

    • — Nilza on October 1, 2018
    • Reply
  • My DH & I both loved this! It’s as good as a dish from a fine Italian restaurant. We’ll be making this often. Such a nice change from red sauce Italian and easy to throw together.

    • — Deb C. on August 25, 2018
    • Reply
  • Wow, this was good!

    • — Cathryn Miller on August 24, 2018
    • Reply
  • Looks delish – what do you think about substituting sliced andouille sausage for ground sausage? Is it what’s in my freezer

    • — Steph on August 23, 2018
    • Reply
    • Hi Steph, That should work, but if the andouille sausage is already cooked, you’ll just need to brown it. Please lmk how it turns out!

      • — Jenn on August 24, 2018
      • Reply
  • This sounds sooooo delicious! Any suggestions for lightening it up without losing much flavor, though?
    Thanks!

    • — Susan on August 23, 2018
    • Reply
    • Hi Susan, You can cut back a little on the olive oil and drain the sausage to remove some of the oil after browning. I’d go lightly there though, so you don’t sacrifice too much of the richness and flavor. Hope you enjoy!

      • — Jenn on August 23, 2018
      • Reply
  • Jen, do you think this recipe would freeze well?

    • — Donna on August 23, 2018
    • Reply
    • I do!

      • — Jenn on August 23, 2018
      • Reply
  • This has become our go-to recipe – it’s so, so good and comforting! Thank you!

    • — Kelsey Strohman on August 22, 2018
    • Reply
  • This was so yummy! Our whole family loved it. Used Buona mild Italian sausage – added a bit more broth and more cheese. Omitted some of the olive oil because I didn’t drain the sausage. This recipe is a keeper for sure! Thanks for sharing!

    • — Wendy on July 18, 2018
    • Reply
  • Made this tonight for mom and husband, they loved it. I didn’t have orecchiette, so I used campanile. I had bulk sausage on hand, but it was the hot sausage, so I did not add the red pepper flakes. I am going to try this with chicken sausage, since one kid really likes chicken.

    • — Anna on July 9, 2018
    • Reply
  • Does the 1/4 tsp red pepper flakes make the dish spicy? I have toddlers and a husband who don’t really tolerate spicy food. I don’t want to omit it if it helps bring out the flavor without making it spicy.

    • — Diane on June 22, 2018
    • Reply
    • Hi Diane, it’s such a small amount that it won’t have a bit impact on the taste or the spice level, so don’t worry about omitting it. Hope you enjoy!

      • — Jenn on June 22, 2018
      • Reply
  • This has to be one of the most delish things I’ve ever made. SO easy and quick! And the recipe makes a ton! Can’t want to make this again!

    I put the lid on the skillet after adding the broccoli to help it cook a bit quicker.

    • — Danielle on April 23, 2018
    • Reply
  • This was excellent! Made it last night for dinner and we all had seconds. Will be in our regular rotation due to ease of making and loved by all! Great recipe Jenn

    • — Julie G on April 12, 2018
    • Reply
  • Turned out great despite not finding any orecchiette at our local grocery store. Also added shiitakes and finished it off with a little fresh squeezed lemon. Will definitely make this again.

    • — Frank E on April 7, 2018
    • Reply
  • We just love this recipe! I’ve tried several versions and this one is the best. I’ve even ordered similar dishes at wonderful restaurants and they never compare. Comes together quickly for a satisfying weeknight family meal. My children love the “little ears” pasta! Thank you!

    • — Sarah Brady on April 6, 2018
    • Reply
  • I made this tonight with spicy Italian sausage, and ravioli as that was what I had on hand. It came together so fast and my husband loved it! Absolutely delicious…

    • — Anna on March 15, 2018
    • Reply
  • What is the best salad to serve with this?

    • — Barbara Riddle on March 12, 2018
    • Reply
    • I think this one is perfect for it. Hope you enjoy!

      • — Jenn on March 13, 2018
      • Reply
  • I made this without the butter and it was still quite good – entire family including picky 3 year old enjoyed.

    • — Taryn on March 11, 2018
    • Reply
  • I made this tonight and was disappointed though it looked delicious It was too spicy, buttery, and greasy even though I used half pound of sausage and drained most of the fat and let it simmer a while to infuse the flavors. Maybe white wine would have cut the buttery flavor. I’m not giving up on this one because it did look yummy. Next time I will use ground beef.

    • — Dina on March 9, 2018
    • Reply
  • This is one of my favorite recipes for a quick dinner. Sometimes I reserve a cup of pasta water (just before draining) to add right before serving if I want more of a “sauce”. I don’t use the entire cup of water, I add bit by bit until it’s the consistency I want.
    Thanks for the recipe Jenn!

    • — Jenn on March 6, 2018
    • Reply
  • I love this dish! Simple easy pasta dish. I add more butter/broth (double what is in recipe) etc to make the broth a little more substantial. Especially if it sits for a little bit it tends to absorb the sauce more. Extra cheese as well!

    • — Crissy Brase on March 1, 2018
    • Reply
  • By far one of my favorite recipes. Quick, easy and delish! I did use a good drinking wine for half of the chicken broth and it came out perfect. Thank you!

    • — Irene on March 1, 2018
    • Reply
  • Such an easy dish to make. We just had our niece over and everyone liked it.

    • — Charlene on February 25, 2018
    • Reply
  • This recipe is outstanding! I made it for dinner last night. It was easy to prepare, tasted like something I would find on the menu in a really good Italian restaurant. I will definitely make again. Thank so much for sharing!

    • — Kim Paine on February 18, 2018
    • Reply
  • “Gimme some more of that mom! That’s delicious!” —my 5 year old

    I actually did not have grated Parmesan, so I sprinkled in a five cheese Italian shredded blend that I had on hand.

    I’m glad to hear that this website is virtually a cooking bible. Dinner, solved. I’m gonna cook my way straight through it.

    • — Heather Black Alexander on February 13, 2018
    • Reply
  • Can I use frozen broccoli in this recipe?

    • — Maureen Tynan on February 5, 2018
    • Reply
    • You can, Maureen – just keep in mind that it’s already cooked so you just need to warm it through.

      • — Jenn on February 5, 2018
      • Reply
      • Made this recipe last night using frozen broccoli…. super easy and a big hit wit the family.

        • — Maureen Tynan on February 6, 2018
        • Reply
  • Great recipe! Full of flavor.

    • — Carrie Lagas on February 1, 2018
    • Reply
  • I was a little worried that the recipe wouldn’t have enough sauce, but I went ahead with it and boy am I glad I did! It was delicious. So yummy and SO easy. This website is my cooking bible – I’ve never tried anything I haven’t liked. Jenn knows what she’s doing!

    • — Brynn on January 30, 2018
    • Reply
  • I have made this recipe several times and it is so easy and delicious. I followed the recipe and it turned out great! My husband comments how good it is whenever I prepare this! Thanks for a great recipe!!

    • — Carolyn on November 30, 2017
    • Reply
  • Fast and easy to prepare, delicious to eat, a family favorite.

    • — Bruce Bitzer on November 30, 2017
    • Reply
  • Absolutely wonderful! Even my son, who hates broccoli, loves this dish. I made sure the florets were very small and cooked for just a minute or two.

    • — Pam Faunce on November 30, 2017
    • Reply
  • Excellent recipe – we make this at least once a month. My kids love it because it’s delicious, and I love it because it’s fast and easy to prepare. We’ve used all kinds of pasta (elbows, rotini, etc.), and I’ve substituted sliced kielbasa for the sausage many times. Thanks Jenn!

    • — Carrie on November 29, 2017
    • Reply
  • Fabulous and easy meal! I loved the flavor of the dish, and it was yummy the next day for lunch, too. It will be a regular in my rotation.

  • This was fabulous—I made exactly as directed, but like another person, deglazed the pan with some white wine—I used gluten-free rotini and best quality Italian sausages made in-house at our gourmet grocery store—My husband LOVED this!

    • — Sandy on October 14, 2017
    • Reply
  • I made this delicious dish tonight. I couldn’t find the orechiette pasta so I used Gnocchi. It worked out great. I also added some onions in with the garlic and at the end a little white wine and half and half. It was very tasty. Will make this dish again. Thank you, Lynne Pilie Metairie Louisiana. Do you have a good chicken stew recipe? My family loves this dish.

    • — Lynne Pilie on October 13, 2017
    • Reply
  • Delicious- all the kids ate all of it!!

    • — Carolyn on October 9, 2017
    • Reply
  • 5 Stars. I love this recipe. I make it with broccoli rabe also. This is a very traditional italian dish. One meal in one dish with a salad.

  • Another winner! This is sooo good! Pecorino Romano is one of my favorites and always have it in my fridge. I love the taste of the melted cheese in the dish! My husband is a big fan of orechiette. And I love the Hatfield ground sausages…their ground chorizo is another good one!

    • — Laura Cox on September 15, 2017
    • Reply
  • I followed the recipe and was very disappointed. Very bland and to much pasta. Will not try this one again.

    • — Deborah on September 14, 2017
    • Reply
    • I agree that 1 pound is too much pasta. 8-10 ounces is better proportioned.

      I don’t find it bland though. I typically cook with less salt (kids). If you generously salt the pasta water, and use Parmigiano-Reggiano, I find it’s got plenty of salt without having to add the additional 1/2 tsp.

      • — Gia on September 27, 2017
      • Reply
    • You did something wrong then as there is nothing bland about it, allow garlic, red pepper flakes to infuse with the sausage, cheeses & sauce? This exact recipe with maybe white wine over chix broth, is offered at some of the best Italian restaurants and with similar tasty results….be sure to use pasta like oricchette or any rigate type pasta where the sauce can stay on the pasta or in the pasta….on every bite….

  • This is delicious !!! Used Johnsonville Hot Italian sausage. Topped it with Romano cheese and finely zested lemon rind. Yum!!

    • — Suz on September 14, 2017
    • Reply
  • Made this recipe per instructions as I always do….then make changes. No changes necessary! Absolutely delicious! Have shared recipe several times! Enjoy!!

    • — diane roemer on September 14, 2017
    • Reply
  • I have made this twice in one week! We have our daughter and sil staying with us for a few weeks and I decided to try this. So easy to make and quick and it was a huge hit. We had leftover pizza so I made this to go along with it. My daughter is now signed up for your emails.

    The only change I made was to not brown the sausage in oil. I sprayed the pan with non stick spray.

    • — Dee on September 14, 2017
    • Reply
  • This was delicious. Followed the recipe exactly – wouldn’t change a thing. Very similar to a dish I usually make with all evoo (no broth or butter), but I liked that this had more “sauce”. (I probably used more broccoli than the 1 lb. called for, but it turned out great.) Will be making this again.

    • — Stephanie on September 12, 2017
    • Reply
  • I’m teaching my fifteen year old granddaughter to cook, and we came across this recipe. we both agreed that this would be a good recipe for her to try. She made it exactly as listed, and it turned out great! Then we did it again with a few changes: We susbstituted D’Alesso chicken sausage with apple and maple syrup, bumped up the garlic, added mozzarella with the parmesan, and because orrechiette is hard to find sometimes, we substituted medium shells. Awesome!! Five Stars All The Way! Serving this at the next family dinner! Don’t need to serve anything else but dessert! A complete meal all by itself! Thanks to Once Upon A Chef for a winning recipe!

    • — CHARLENA MORAN on September 11, 2017
    • Reply
  • I found this site originally looking for a beef bourguignon (her recipe is the best I’ve ever tasted) and signed up for the newsletter still riding the high from the delicious stew. Every single recipe I’ve tried since has been a huge success. This one even more so because my impossibly picky 4 year old gobbled it up with no complaints. No. Complaints. I wasn’t totally sure what to do with myself during dinner without having to coax her to eat her food.

    I made this with a basic roast new potato with whole garlic and pearl onion and it made enough for 4 adults and two little ones with some left over for lunch which my husband and I will inevitably try to steal from each other.

    • — Rachel on September 10, 2017
    • Reply
    • 🙂 Glad everyone enjoyed!

      • — Jenn on September 10, 2017
      • Reply
  • One little trick I do is use the pasta water and a bullion cube instead of broth in order to thicken the sauce a little.

    • — Dor on September 7, 2017
    • Reply
  • Very good, very rich and easy to make. I cut the recipe in half for 2 adults and still had a little left over. Will definitely make again.

    • — Pat on August 31, 2017
    • Reply
  • This was really good. I added a yellow squash, quick sauteed and quartered Campari tomatoes. Delicous. My family loved it and are looking forward to the leftovers. Thank you for sharing.

    • — Mom24 on August 22, 2017
    • Reply
  • For such a simple recipe, this was surprisingly flavorful! I added fresh cracked pepper for some extra bite! The leftovers were perfect for workday lunches.

    • — Maureen on August 17, 2017
    • Reply
  • Hey Jenn! Tried this recipe last night, added a little white wine after the sausage was cooked! BAZINGA! One of the best pasta dishes ever! Thank you for your recipes!

    • — Toby on August 16, 2017
    • Reply
  • Tried this recipe, and everyone really liked alot (good way to sneak in veggies).

    I also tried a variation with chicken tenders – (added the olive oil at the beginning, and sprinkled Cajun seasoning on both sides of the chicken tenders and sauteed with the garlic). Omitted the red pepper and broccoli, and instead added some sliced mushrooms, baby spinach, finely sliced red onion, finely sliced red and green pepper (can also add a splash of heavy cream or creme fresh if desired). Can add more Cajun spice if desired too.

    • — Jane on July 17, 2017
    • Reply
  • This is my 14 year old son’s favorite pasta. In fact, anytime I suggest trying a different pasta recipe, he just asks me to make this one instead. I use linguine since he likes long noodles. I also add fresh basil. Delicious!!! This recipe is a keeper… no question.

    • — DTJB on July 13, 2017
    • Reply
  • Im going to make this but want to add mushrooms—do you think I should increase the broth/liquid?

    • — Brooke on July 13, 2017
    • Reply
    • Hi Brooke, yes you could increase it by a half cup or so.

      • — Jenn on July 14, 2017
      • Reply
  • Jenn: You NEVER fail me. This recipe is so quick and flavorful. Had broccoli fresh from a local farm. I even used the stalk. Just small chopped and parboiled them in some chicken broth until tender added them before serving. Lots of mouth watering comments at the dinner table. Thanks again “C”

  • This is a great quick, easy, weeknight pasta dish, but also special enough for company. I use half sweet and half hot Italian sausage. No other changes in ingredients and no changes in the technique. For just the two of us I halve the recipe, which is just right for a second night of leftovers. I love how much flavor is in the pasta dish with so few ingredients. Another winner!!!

    • — Mindy on May 25, 2017
    • Reply
  • We make this once every few weeks and my 3 and 6 yr old love it (and leftovers just as much)! And it’s super fast and easy to make.

    • — Kathryn on May 11, 2017
    • Reply
  • We found this to be a quick, but very flavorful, dish! My husband, not a typical pasta enthusiast, loved this dish as did my kids. This has become a regular on our menu!

    • — Cecelia Martinez on May 11, 2017
    • Reply
  • Do you drain the sausage after browning? thnx Lala

    • — Lala on May 11, 2017
    • Reply
    • No, Lala, it’s not necessary and it adds great flavor to the dish. Hope you enjoy!

      • — Jenn on May 11, 2017
      • Reply
  • Made this for dinner tonight. Easy and wonderful flavor combinations.

    • — Barbara on April 30, 2017
    • Reply
  • This was perfect as a side dish (minus the sausage). We paired it with the “perfectly grilled chicken” recipe and it made for a great meal!

    • — Michelle Hughes on April 27, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Delicious. Used sweet fennel sausage, brocollini, parmigiana reggiano. Will definitely make again. SO good. Thank you.

    • — Donna on January 1, 2017
    • Reply
  • 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
  • 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!

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

    • — Kathy on December 1, 2016
    • Reply
  • 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
  • Very good and easy to make.

    • — Charlene on November 1, 2016
    • Reply
  • YUM! Everyone loved it. Will absolutely become a standard in our house.

    • — Sheila McIntyre on October 20, 2016
    • Reply
  • 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
  • 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

    • Hi Bill, The brand is Hatfield. Glad to hear you and John had a nice dinner!

      • — Jenn on October 13, 2016
      • Reply
  • 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
  • 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
  • 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
  • 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??

    Thanks!

    • — 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
  • 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
  • Great tasting. My husband and I loved it.

    • — Julie on September 12, 2016
    • Reply
    • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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
  • Made exactly as written and it was perfect and easy.

    • — Sara on February 21, 2016
    • Reply
  • 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.

    Thanks
    Talia

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

    • — Sarah on July 8, 2015
    • Reply
  • 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
  • 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
  • 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
  • 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
  • Wonderful. So easy. My entire family loved it. Can’t wait to make it again!!

    • — Stephanie on May 3, 2015
    • Reply
  • 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
  • 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
  • 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

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.