Orecchiette with Sausage and Broccoli

Tested & Perfected Recipes

This orecchiette pasta dish is packed with flavor and quick to make — and the whole family gobbles it up, broccoli and all.

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.” But every once in a while, I come upon a recipe that everyone clamors for, like this orecchiette pasta dish adapted from Lidia’s Italian Table by Lidia Bastianich. Not only is it quick and easy to make — 25 minutes tops — but the whole family devours it, broccoli and all.

What you’ll need to make orecchiette with Sausage & Broccoli

ingredients for orecchiette with sausage and broccoliOrecchiette is named for 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 another pasta, like farfalle or fusilli.  

Buy bulk sausage, or sausage meat without the casing, if possible (it’s often easy to find around holiday season as it’s used in stuffing recipes). Otherwise, just squeeze the sausage meat out of the casing.

Pecorino Romano is a hard, salty, and pungent Italian cheese made from sheep’s milk. It’s readily available in grated form in the cheese section of most large supermarkets but if you can’t find it, it’s fine to substitute Parmigiano Reggiano.

How to make orecchiette with Sausage & Broccoli

Begin by cooking the pasta. 

boiling the orecchiette

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

cooking the sausage

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

adding the garlic

Add the garlic and cook a minute more.

cooking the sausage and garlic

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.

adding the broccoli

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

stirring in the butter

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

tossing the orecchiette with the sausage and broccoli mixture and cheese

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

Orecchiette with Sausage and Broccoli

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Orecchiette with Sausage and Broccoli

This orecchiette pasta dish is packed with flavor and quick to make — and the whole family gobbles it up, broccoli and all.

Servings: 4-6
Total Time: 30 Minutes


  • 1 pound orecchiette
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pound sweet or spicy 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 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.

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Reviews & Comments

  • Love, love, love it! Simply delicious! Will definitely be making this again because I didn’t have extra virgin olive oil (used regular olive oil). I’m sure it’ll be even better with what the recipe called for. Thanks Jenn.

    • — Simone on November 27, 2020
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  • I liked the dish. I think I did something wrong at the broccoli and butter stage cook about 1 minute. I will have to play with it. Thank you for another bowl of yum yum!!

    • — Laurie welsh on November 22, 2020
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  • My husband and I really enjoyed this dish that was so flavourful, warm and delicious. It was a really nice change to have a yummy pasta dish without tomatoes.

    • — Kathy Morgan on November 20, 2020
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  • Jenn, thank you for another great recipe. I made this tonight, as written, and my husband can’t stop talking about it. Like other commenters, between your book and digital recipes, I no longer look anywhere else when I need a new one. I’ll be making your red wine braised short ribs this Sunday. Thanks again.

    • — Kalie on November 20, 2020
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    • 💕

      • — Jenn on November 22, 2020
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  • I made this for the second time tonite. Delicious and even better than I remembered. I amped up the red peppers a smidge and cut the pasta in half as I am not a pasta appreciator. Great Sunday dinner with plenty of leftovers which I will freeze. It froze beautifully as I recall. Thank you, Jenn.

    • — Kathleen on November 15, 2020
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  • I’ve used your recipe a few times now and have made some of my own adjustments along the way. My main question to the author of this recipe is; how do you get the sausage morsels to remain crispy as seen in the photo? I found that when adding the chicken broth, the sausage loses its crispy texture and becomes soggy meat with none of that beautiful crisp and color in your photo. Your feedback would be greatly appreciated!! Still a tasty recipe.

    • — Saumil Mehta on November 14, 2020
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    • Hi Saumil, The sausage really doesn’t stay crispy. It may appear that way in the photo but I think I probably put the brownest pieces in the picture (and also do a little adjusting of the color after I shoot the recipes). 🙂 Hope that clarifies!

      • — Jenn on November 16, 2020
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  • Made this meal tonight with no changes to the recipe. It was ok. We all ate the meal (2 adults, 2 kids (9&5) but found it to be a bit bland. Could it be the brand of Italian sausages? I used a non-stick pan so maybe not enough flavour because the sausages didn’t brown up and leave bits in the pan. All in all it was fine but we voted to not make again for our family rotation. It was surprising because after reading the rave reviews I figured it was going to be a sure winner. Regardless, we love your site and cookbook and have tried a number of your other recipes that are our family favourites – thank you.

    • — TracyV on November 12, 2020
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  • We love this recipe! Shared it with my mother and even my picky brother loved it! I only use one tablespoon of oil in the beginning before I cook the sausage and then only use one or two tablespoons of butter. I do not usually add salt.

    • — AHK on November 11, 2020
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  • This has become a family favourite, and a great way to get my kids to eat broccoli! The only change I have made it to add less olive oil; I use 2T compared to the 5T in the recipe.

    • — KB on November 5, 2020
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  • Delicious! Great for a cool, rainy day. Definitely will make this again.

    • — Jessie Sullivan on October 28, 2020
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  • Can i use beef sausage instead?

    • — Nat on October 20, 2020
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    • Sure – hope you enjoy!

      • — Jenn on October 21, 2020
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  • Very easy and fast weeknight meal! Be careful of the salt though – If you’ve salted your pasta water (you should), and you are using regular salt chicken broth, as well as italian sausage, you may not need any additional salt. Always easier to add than take away!

    • — Naomi on October 19, 2020
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  • My children love this pasta dish. It is easy to make and very flavorful.

    • — Marguerite Finch on October 17, 2020
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  • Loved it!!!

    • — Kathy S on October 4, 2020
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  • Could I add broccolini instead?

    • — Kathy Wagenhoffer on September 28, 2020
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    • Sure!

      • — Jenn on September 29, 2020
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  • We make this recipe at least monthly – it’s a staple in our house and so so delicious! Leftovers are even better. I have yet to try a recipe of Jenn’s that did not turn out excellent! Thank you Jenn!

    • — Chelsea on September 7, 2020
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  • I’ve made it twice this week! The only thing I did differently was made turkey sausage in my air fryer and added some Asian hot oil to my pasta! Super quick and easy meal!

    • — Lauren on August 27, 2020
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  • DELICIOUS!!! Substitued a ziti as that was on-hand.

    Great balance of flavors, loved the presentation as well.

    We added some more red pepper flakes & sauteed onions. Would definitely make again.

    THANKS JENNIFER for another great recipe!

    • — Barrie on August 26, 2020
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    • This has become a staple and I often serve this we we have another family or two coming for dinner. It is a perfect family dinner and SO easy.

      • — KC on November 8, 2020
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  • I can’t stop eating from the pot! This recipe was so easy and quite flavorful. My husband who is such a picky eater devoured it! I also added carrots to give it a pop of color and it’s still amazing. I’ll definitely make this again.

    • — Tasha E on August 23, 2020
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  • Very good.. thank you 😊

    • — Nancy on August 11, 2020
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  • This was absolutely delicious. The only change I would have to make is to cut the pasta to 8oz as we are only 3 in this household. If I was to make it for a party I would use 16oz of pasta and double down on broccoli and sausage and maybe add mushrooms. Thank you again😊

    • — Becky Hermanson on August 7, 2020
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  • I made this last night and we really liked it; however, I had a lot of liquid in my pan when it was time to transfer the sausage/broccoli mixture to the pasta. Should the sausage have been drained before adding the chicken broth? Or maybe use less chicken broth? I followed the instructions exactly (except I used bow ties instead of orecchiette). Regardless of the liquid issue, this will definitely be a repeater.

    • — AZMom on August 6, 2020
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    • Hi, it’s not necessary to drain the sausage and it adds great flavor to the dish. If you found it was too liquidy, I would cut the broth back by a few tablespoons next time. Glad you enjoyed it nonetheless. 🙂

      • — Jenn on August 7, 2020
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      • Amazingly delicious and flavourful! So simple and my 24 yr old son said to me ” I’m sure Italians do not make pasta with Chicken Bouillon” Now he says they don’t know what they are missing. 😁👍

        • — Chantal on August 23, 2020
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        • LOL – glad it was a hit!

          • — Jenn on August 24, 2020
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  • The simplicity of this recipe made me very skeptical, but after all of the glowing reviews I resolved to stick to the recipe (except Romanesco instead of broccoli, but nothing else that would impact the flavor)

    Holy whoa this is SO GOOD. Absurdly good. And the version I cooked didn’t really look that good (I used nonstick so I didn’t get much browning) but this is absurdly good. AMAZING. This will be made again and again. Thank you!

    • — Sue on August 4, 2020
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  • This is a great and easy recipe. I couldn’t find orecchiette so I used farfalle. The sauce was great. I used frozen florets and everything tasted great. I have plenty of leftovers for lunch & dinners. I would make this again. I highly recommend it. (I think I would double the sausage & broccoli.-maybe 1/2# more) It could’ve been the type of pasta. I seem to have too much of it. So maybe less pasta? Otherwise still tasted great.

    • — Kimberly G on August 3, 2020
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    • I agree, it was too much pasta for the other ingredients. I cut in half this time and it was plenty

      • — Kathleen on November 15, 2020
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  • This was amazing! Simple and delicious.

    • — Susan on July 28, 2020
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  • This a delicious just like all your recipes!

    • — Kim Macauley on July 28, 2020
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  • Excellent blend of flavors. I wanted more sauce, as such I added a cup of white wine and a half cup of chicken stock. Additionally, I added about 3-4 cups of spinach which blended perfectly into the dish.

    • — BART CONMY on July 22, 2020
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  • PERFECT! My husband and I absolutely love this recipe. We will certainly make this again. Thank you, Jenn!

    • — Jenna on July 19, 2020
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  • Family loved it! And easy to make – will definitely go on the dinner rotation.

    • — Arlington Mom on July 16, 2020
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  • Delicious! I made this last night with rave reviews and am already getting requests to make it again next week. It was quick to make and has great flavor for such a simple pasta dish!

    • — Melissa on July 14, 2020
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  • Incredibly boring to see this copycat recipe from the endless white bloggers. Up your game, most are over this sort of post

    • — Kathy Barr on July 12, 2020
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    • Hi, Kathy, I’m actually surprised that Jenn was gracious enough to approve your comments. A couple of thoughts… First, I’d encourage you to try the recipe before commenting. If you don’t like the ingredients, then don’t try it, obviously, but don’t make these comments. Second, note all of those who *do* happen to appreciate a quick, easy and very tasty recipe for evenings when we don’t have much time. That’s a lot of 5 star reviews for a “boring copycat recipe”. Third, don’t troll. If you can’t say something nice or constructive, then you really shouldn’t say anything at all. There’s just no need.

      • — Sue S on July 18, 2020
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      • Could not agree more!! Kathy must have been having a really bad day or maybe a bad year. Thank you Sue for your generous comment.

        • — Bart on July 22, 2020
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      • I never reply to these blogs, but have to say the grace Sue extended to Kathy exudes class. This is a tough time in a world of unprecedented change. Can’t we just all try a little harder to be nice each other? By the way, LOVE the recipe and THANK YOU!

        • — Caitlin on July 27, 2020
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  • I used to make a variant of this, but this is about 100 times better. This has turned into one of our favorite mid-week meals. Quick and tasty dinner paired with a Rose on a summer night! Doesn’t get much better.

    • — Scott on June 16, 2020
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  • Hi Jenn – I have previously commented on this particular recipe as it is a FAVORITE with my family. I have made it countless times for my family of four, and I have tripled it to serve extended family, all with rave reviews. I would like to make it for my family reunion, but I will be taking it to a location that has limited cooking facilities to keep it warm. Do you think this would keep well in a crockpot, if I make it the morning of, and put it on the ‘Warm’ setting? I appreciate any feedback you can provide on this. Thanks and have a great week!

    • — Sharon Carson on June 15, 2020
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    • So glad you like it, Sharon! Unfortunately, I don’t think this will keep well in a crockpot as the pasta will get overcooked. It is something that you can reheat on the stove if you’ll have access to one.

      • — Jenn on June 16, 2020
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  • Very tasty! Thank you for this great easy recipe.

    • — June on June 15, 2020
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    • Love. Love. LOVE. That is all.

      • — Laurel on September 14, 2020
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  • Loved this recipe. Easy & delicious. I will make it again. 😋

    • — Maria Zamp on June 15, 2020
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    • Hi, my book is arriving in the mail this week. I can’t wait so I’m making this tonight. Is this recipe (and others that are both in the book and on this site) exactly the same or do the ones in the book have had adjustments made?

      • — Danielle E. on June 21, 2020
      • Reply
      • Hi Danielle, thanks for purchasing the book! This recipe is not actually in the book. I believe the blog recipes that have some minor differences in the cookbook are the Candied Pecans, the Coconut Cupcakes, and the Lemon Bars. Hope that helps and that you like the cookbook!

        • — Jenn on June 23, 2020
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  • I looove this recipe! I have made it several times as my husband is a huge fan! Last night, I was making it for dinner and had some beautiful fresh Tarragon that I wanted to use up…thought it might be good. I chopped up a little over a tablespoon (I cut the recipe in half, it’s just the two of us) and stirred it in with the broccoli and sausage. Amazing! It really complimented the sausage and the pecorino.

    • — Laura Cox on June 14, 2020
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  • I have made this numerous times and we love it! I don’t use quite as much butter or oil as stated – mostly due to fat and calories. I do usually add a bit of the pasta water just before dishing up. It doesn’t lack for flavour from reducing those two items. As it is cooling before refrigerating I often go back to the dish to have a few more of the orecchiette…it’s kind of hard to stop eating! The instructions and steps are very easy to follow. It’s always nice to have the photos of each step as well.

    • — Rosanna on June 10, 2020
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  • Great recipe! Prepared for the second time.

    • — mikermeals on June 6, 2020
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  • I made this last week and it was so easy to make. In my experience, it went from prep to stovetop to table in about 30 minutes. My husband and 8 year old daughter loved it! It was all gobbled up after a couple days. It was quick, easy and delicious!

    • — Janet on June 6, 2020
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  • Hi Jenn,

    Could I sub asparagus for the broccoli as I have an ABUNDANCE right now from my garden?

    Thank you!

    Kristen Berry

    • — Kristen Berry on May 28, 2020
    • Reply
    • Sure!

      • — Jenn on May 28, 2020
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      • Thanks Jenn! It was Delicious!

        • — Kristen Berry on June 2, 2020
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  • Perfect. Easy enough for the husband and daughter who recently started cooking to make.

    • — Huong on May 27, 2020
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  • Delicious!! I made this with grain free pasta and it was absolutely perfect. Wouldn’t change a single thing. Thank you!!!

    • — Sarah H on May 27, 2020
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    • I’ve made this recipe a few times now, tasty and quick- going to make it again tonight! I have tried many of your recipes and I haven’t been disappointed! Thank you for doing the leg work and sharing!

      • — Shawnel on June 7, 2020
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  • It was really great! Italian cousine is top.Thanks. Martin- Czech republic.

    • — Martin on May 24, 2020
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  • Made this, but swapped out broccoli for fresh sweet corn and used half ground beef and half sausage…. really tasty!

    • — Msl on May 21, 2020
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  • My family and I enjoy the taste of this recipe. I just made it again without the pasta and used 3 microwaved Yukon gold potatoes that were cubed and added to sausage mixture. Have been enjoying using your cookbook also.

    • — Evelyn on May 18, 2020
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  • It’s truly an awesome go-to recipe! Great flavor. My family says they don’t like pecorino so I’m make theirs with parmesano-reggiano. I make mine correctly.

    • — Kevin on May 17, 2020
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  • First time I have made one of your recipes. Will not be the last. Fantastic. I didn’t even use the cheese and I loved it. My husband said it was just as good with or without since I put it on the side for him.

    • — Sandy Mueller on May 17, 2020
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  • Can this be made with frozen broccoli florets?

    • — Michelle on May 17, 2020
    • Reply
    • Sure, Michelle, just keep in mind that it’s already cooked so you just need to warm it through.Hope you enjoy!

      • — Jenn on May 17, 2020
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    • I’ve made this several times now with frozen broccoli and it turns out great. I hit it in the microwave for about 2 minutes, then add it towards the end of the cooking. Not as good as fresh, but no complaints either.

      • — Scott on June 16, 2020
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  • This is delicious! It came together easily and fast. I added 1 1/2 broccoli. This recipe was an enjoyable combination of complementary flavors that we will definitely make again. Thank you for sharing. Sissy

    • — Sissy on May 16, 2020
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  • This also is good with broccoli rabe (rapini)

    • — Michael Lagana on May 14, 2020
    • Reply
  • I am the cook in my family but sometimes my hours are later than ideal for cooking dinner. This recipe is both delicious and easy. I can prep and my family can get this on the table…. that is a win-win for us!!

    • — K M on May 13, 2020
    • Reply
  • This is a hit in my household of four, including two college students. So easy and is now part of our rotation. Ingredients are mostly on hand and it really is 30 minutes or less from prep to table!

    • — Jennifer on May 7, 2020
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  • This recipe has been a part of our regular dinner rotation since it was first posted on this site. It’s quick, easy, inexpensive, and all 7 of us enjoy it. It tastes great hot or room temp, so in the summer I often pack it for picnic dinners. Thank you so much for this family favorite!

    • — Cole on May 6, 2020
    • Reply
  • This was INCREDIBLE! And it made a mountain of food – enough for 4 for dinner and plenty of leftovers. Will definitely make this again!

    Also, Jenn, I ordered your cookbook because every recipe on your site has been a winner. Can’t wait to cook my way through the book!

    • — Jill Orr on May 4, 2020
    • Reply
    • So glad you enjoyed this and find lots of new favorites in the book! 🙂

      • — Jenn on May 5, 2020
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  • I enjoyed this recipe very much. I am not a big pasta person so would add less of that next time. I think it’s even better the next day. I am so happy to be on your email list. Thank you.

    • — Kathleen hauck on May 4, 2020
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    • 🙂

      • — Jenn on May 4, 2020
      • Reply
  • I can’t stop making this! Delicious!

    • — Patricia Brown on April 28, 2020
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  • Perfect simple recipe. My husband and I AND our 3 young children loved this. Will be adding it to our list of keepers.

    • — Hannah on April 27, 2020
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  • This has been a go-to for me. Easy and delish. When I make for friends they always ask for the recipe!

    • — Elizabeth on April 23, 2020
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  • Fantastic. The only changes I made were adding a chopped shallot in with the sausage and then deglazing the pot with white wine before adding the chicken stock & broccoli. Thank you!

    • — Jackie on April 21, 2020
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  • Oh, my. Had broccoli in fridge and decided to make this last night. Sooo good. I’d made it several years ago using this recipe and remember it was good. Not sure why I waited so long to make it again! Will keep this in the regular rotation now!
    Thanks for another outstanding, yet simple, recipe

    • — Cheryl Wilk on April 16, 2020
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    • This was easy and delicious! It makes a lot and is great leftover too!

      • — Joan H on May 31, 2020
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  • Made this tonight with penne as a sub and it did not disappoint. The flavours are just perfect and the recipe was simple yet felt gourmet. Will make again for sure!

    • — Karla on April 14, 2020
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    • This was amazing! I almost passed it by due to the simplicity of the ingredients but the flavors meld together so well. Highly recommended for a quality weeknight dinner.

      • — Kathleen Regan on July 20, 2020
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  • Can u use parmigiano Reggiano cheese instead? And I have no red pepper flakes. That okay.

    • — Bruce on April 12, 2020
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    • yes and yes 🙂

      • — Jenn on April 12, 2020
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    • Thanks and thanks. Great recipe, having the leftovers tonight. Just going to add some peas as I was 4 ounces short of broccoli. Thanks for the good recipe. Will be using this again.

      • — Bruce on April 13, 2020
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  • Thank you for listing this recipe. I have a culinary background yet I can get stuck in a rut making the same tried and true recipes that need no instructions.
    I followed your version very closely until I realized I had let the saltiness build up. Personally, I like a liberal amount of salt but my wife not so much. So to correct it at the end I added some half and half to blend the Romano and butter elements like an Alfredo. It was very satisfying and the chewiness of the orecchiette and the way it scooped up the sauce was synergistic.
    I made another Lydia Bastianich ragout of wild mushrooms which was rich with flavor. This had a lot of harmonious notes and balance. Well done.

    • — Bernie Kitts on April 10, 2020
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  • Hi Jen, thanks for another wonderful recipe! I love the ‘pace’ this recipe takes to make – some chopping and pre-prep is required, but once you get going it feels relaxed and unrushed. Nice to spend time in the kitchen that way! Served it with a spinach salad and used gluten-free penne since we need to be GF. Have made this several times and it’s always a hit. One note, I don’t take the sausage meat out of the casings. I just cut them into coins and they cook up like little meatballs. Not sure if that changes the flavour, but my family loves them like that! Going to try Ginger, garlic and chili shrimp tonight 🙂

    • — Karine on April 7, 2020
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  • Another great dish. Thank you Jenn. We will be adding this to our list of go to recipes. I sent a picture of my finished dish and then your link to my three children living out of state. My one son responded “Dude that pasta dish is right up my alley”. He’s going to love it !

    • — Kevin on April 5, 2020
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    • Ha! Glad it was a hit. 🙂

      • — Jenn on April 6, 2020
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  • Hi Jen, I can’t wait to make this recipe but I would like to use broccoli rabe. Would you please give me suggestions how to prepare the broccoli rabe to avoid bitterness? Thank you for all your great recipes. I’ve shared your site with many friends and have given your cookbook as gifts.
    Best, Danette

    • — Danette Marks on April 2, 2020
    • Reply
    • Hi Danette, Glad you like the recipes (and thanks for your support with the cookbook)! This article by Cook’s Illustrated has some great tips for how to tame the bitterness of broccoli rabe. Hope you find it useful!

      • — Jenn on April 2, 2020
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  • This was excellent – and so easy. I could not stop eating it. The box of orecchiette ended up being a 12 oz box instead of 1 lb. but think I had more broccoli than was called for so worked beautifully.

    • — Beth Berger on April 1, 2020
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  • Looks yummy! I’m going to try it tonight but I don’t have pecorino Romano cheese, only parmagiana reggiano. I’ll let you know if it works!

    • — Ro on April 1, 2020
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  • Made this last night. Used frozen peas instead of broccoli and farfalle pasta which both worked really well. This recipe is so simple and beyond delish! Whole family LOVED it! Thx for the great restaurant quality recipes!

    • — Debbie on March 31, 2020
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  • So simple and so delicious. I will definitely be saving this recipe and making it again. Thank you

    • — Miriam on March 30, 2020
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  • This recipe is amazing. So flavorful and a huge hit for everyone. And, may I say, thank you for providing a link on your site where you can jump right to the recipe and for not spending four pages explaining where you first fell in love with cardamom. You rock.

    • — Laura on March 20, 2020
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  • Huge hit, thanks for all the great recipes!

    • — Cares on March 14, 2020
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  • So glad to have a truly quick & delicious meal. I made it with sweet Italian sausage. Next time I’ll double it and trying freezing half.

    • — JKW145 on March 6, 2020
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  • I make this probably once every couple of weeks. It’s a HUGE hit with my kids. I use Hot Italian Beyond Sausage and eliminate the red pepper flakes.

    • — Peter on February 17, 2020
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  • This recipe can be found on so many sites but this by far is the best! Super easy and it has such great flavor. I usually use chicken sausage and broccolini. But have also followed the recipe exactly and it super yummy every time!

    • — Colleen M on February 6, 2020
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  • My wife and daughter are Asian. So, I used Chinese sausage and followed the recipe as is… Absolutely brilliant! Loads of flavors from the sausage/broccoli /garlic/cheese! And a touch of Zesty style Italian dressing! The kitchen/dining room smelled fantastic! Kudos to y’all for such a simple yet complex tasting dish! Will certainly make this again!

    • — Chris on January 26, 2020
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  • My daughter-in-law introduced me to Once Upon A Chef just recently, and I am very impressed! I used tortellinis with the sausage and broccoli- very easy and delicious!!!

    • — Gloria on January 25, 2020
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  • Hi Jen 🙂 we love this dish so much. We make it regularly and every time, I have to say, it is my favourite pasta dish !! Going to try your baked ziti next from this weeks news letter. I am sure it will be delicious. Just made hubby your banana walnut muffins and he said they are the best muffins he has ever had and I bake him a lot of muffins. Thanks for all your fabulous recipes Jen. I direct anyone looking for great recipes to your website. Hi from wintery Canada 🙂

    • — Lori on January 23, 2020
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    • Last minute search for a recipe using my on hand ingredients and so happy I found this recipe. It turned out DELICIOUS and my hubby loved it, he had three servings!
      This will be a family classic. Thank you for sharing this recipe.

      • — ZuniSan on February 6, 2020
      • Reply
  • Jenn I made this before, and not sure if I reviewed it. It was positively delicious. I’m glad to get your newsletters because they remind me of things I made already. I’ll have to form a
    Once Upon a Chef folder in my e-mail account. Thanks for another great recipe

    • — Margie P on January 23, 2020
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  • I would like to make this dish for a party of 45 people. I have made and frozen chicken cacciatore as a second dish. My question is can I make this a day or two ahead and keep it in the refrigerator. When and how would I heat it up for the party. I have a chafing dish with Sterno below. Also, how much would you suggest I make and can you provide the recipe for a large crowd such as this. Thank you

    • — Scotti on January 15, 2020
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    • Hi Scotti, Yes, you can make this a day or two ahead and reheat. I think the stovetop would be best (and you can add a little liquid like olive oil, water, or broth in case the dish has dried out a bit. Just make sure just to reheat it and not continue to cook it. And I don’t have the ingredients calculated for that number of servings, but I think for that number of people, you’d want to multiply everything by 6 or 7. Good luck and I hope everyone enjoys!

      • — Jenn on January 16, 2020
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  • I sent this recipe to my daughter for her very picky eaters and it got a thumbs up, an amazing review considering it was a “new recipe”. I got some a couple of days later and thought it was very good warmed up. Thanks, Jenn.

    • — Judy Schell on January 8, 2020
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  • I rarely come across a thirty minute recipe that actually only takes me half an hour, but this was one of them! I used a 12 ounce box of pasta and doubled the broccoli and cheese, and it turned out great. Will definitely make this again.

    • — Bethany on January 6, 2020
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  • Absolutely Delicious!! Thanks so much for these yummy recipes!!

    • — LaTonya on December 20, 2019
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  • My wife and I love this dish but our five year old doesn’t like crushed red pepper. We were wondering if some coarse ground mustard would be a good substitute. What do you think?

    • — Paul on December 2, 2019
    • Reply
    • Hi Paul, I’d just omit the red pepper flakes (or you can sprinkle some over your servings at the table). Glad you like it!

      • — Jenn on December 3, 2019
      • Reply
  • Delicious, easy and quick. My go to recipe when I don’t defrost a protein. Thanks Jenn!

    • — B.R. on November 24, 2019
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  • I make a similar dish with broccoli rabe but really enjoyed using broccoli florets. It was easy to put together and very tasty! I didn’t add the butter. I did add a few ladles of the pasta water.

    • — Cindy on November 11, 2019
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  • This. Was. Awesome! Made it for dinner tonight and it was a total hit. So much flavor! Can’t wait for lunch tomorrow to eat the leftovers! My teenagers gobbled it right up and both commented on how much they enjoyed it. Another one for the “keeper” file. Thanks Jenn!

    • — Sharon on November 7, 2019
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  • Omg! This is easy Peasy & the bonus is, it’s absolutely delicious! My husband is Italian & he loved it.Once again, thanks for a great recipe Jenn! 👍😊

    • — Dana on November 5, 2019
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  • I made this over the weekend and it was delicious. My garlic seemed large, so I used only one, which was perfect…..and, I ran out of olive oil, so it got only 3 Tbls, but it was enough. When I reheated it tonight, I spritzed it with olive oil spray before reheating it and added more cheese on the top…..still delicious. I think I might use less pasta next time or substitute it with something a little lighter. This was heavy; almost like little dumplings. Maybe ditalini or small bowties?

    • — Nancy on November 4, 2019
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  • Just made this as a quick dinner for my son and his family. Easy list of ingredients, I did it while watching a two-year-old, and it was delicious! Agreed that there is too much pasta, you could probably cut it in half.
    Once again Jenn comes through

    • — Tai Kaminsen on November 4, 2019
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  • I just made this dish, for a quick lunch option and maybe enough to have for lunch at work. Delicious!! I didn’t change a thing and I’ll definitely make again. Thanks Jenn.

    • — B.R. on November 3, 2019
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  • Followed the suggestions in the reviews to use 1/2 lb pasta and less than half the oil called for. My family would have liked more broccoli and I weighed out a pound of trimmed florets! Would definitely make this again.

    • — Margaret on November 3, 2019
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  • Loved it!

    • — mikermeals on November 2, 2019
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  • Yummers!!
    I’ve made this a few times for family and company, and it’s always a hit. My wee grandchildren absolutely love it!!!
    Thank you for sharing this amazing recipe 😊

    • — N.M. on November 2, 2019
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  • This has become a go to meal for us on busy nights and it turns out fantastic everytime! Thanks for the awesome recipe!!

    • — Rachael on October 19, 2019
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  • This dish was fast, easy and good. I would not use oil to brown the sausage next time and I would only use about 12 ounces of pasta and not 16 ounces. Will be making this again.

    • — Patricia Smith on October 6, 2019
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  • Outstanding! I used bulk Italian sausage without casings and a 12 ounce box of pasta. Delicious! Will definitely make again!

    • — S Harvey on October 1, 2019
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    • Made this for the first time tonight. I’d add more broccoli next time and possibly another veggie such as quartered zucchini. I also added half a diced onion to the sausage while cooking. I used 16 oz pasta and had a lot left over. Very good flavor and relatively easy! Will definitely fix this again!

      • — Pamela Kasten on February 6, 2020
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  • Great easy dish that has become a regular

    • — Dennis on September 13, 2019
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  • I totally loved how easy and delicious this recipe was. The only sub I made was that I used broccoli rabe. This will definitely join my weekday recipe rotation.

    • — Risa on August 26, 2019
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    • It is 12 midnight and I just made this wonderfully different Italian dish ahead for my husband and son to eat tomorrow( I will be involved in a major organizing project 🙃). I couldn’t wait till tomorrow to taste it, delicious! I will serve this with a salad which I also made ahead and a wonder artisan bread. I can hardly wait to make this for my grandchildren when I visit them in Florida. I had already promised to make the spaghetti and meatballs which is their favorite. Thank you again for your wonderful tested recipes.

      • — Mary on September 24, 2019
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      • Hope they enjoy it!! 🙂

        • — Jenn on September 24, 2019
        • Reply
    • Recipe was simple and I enjoyed it. I think next time I might add some diced tomatoes and mushrooms

      • — Andrea on November 5, 2019
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  • Jenn,
    I’d like to make this for someone else but she doesn’t like Italian sausages because of the fennel seeds that they’re always made with! Can you suggest any other sausage/meat that would pair well with the pasta?

    • — Joy on August 11, 2019
    • Reply
    • Hi Joy, You could use ground beef in place of the sausage, but the sausage is so much more flavorful! You’ll likely need to add some more salt and Italian seasonings to the dish to amp up the flavor a bit. Also, you could try andouille sausage here but keep in mind that if the andouille sausage is already cooked, you’ll just need to brown it. I’d love to hear how it turns out if you make it!

      • — Jenn on August 12, 2019
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      • Do I need to add more flavoring if I use a plain sausage that’s not sweet or spicy?

        • — Joyce on November 5, 2019
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        • No, Joyce, that shouldn’t be necessary. Hope you enjoy!

          • — Jenn on November 8, 2019
          • Reply
  • Easy and delicious meal. My husband and I enjoyed this meal so much. I did remove the sausage to a bowl with a paper towel to drain it, while I cooked the garlic with seasoning blend. I added a can of Campbell’s Healthy Cream of Mushroom soup with a 1/4 cup of Half and Half, and used veggie pasta. Thank you for sharing the recipe.

    • — Belinda Escoubas on August 7, 2019
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    • You changed the recipe significantly, so how does one value your rating?

      • — Laura Dingman on August 26, 2019
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  • I’ve made this several times now. My kids love it. It’s one of the very few recipes they ask for seconds.

    • — Kristen on June 29, 2019
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  • Delish! I had this for the first time at a restaurant recently – actually twice at two different locations and was in search of duplicating it. They use broccolini so that’s what I went with – the second restaurant added fresh lemon juice so after trying this as is – which I love – I added a quarter of fresh squeezed lemon to it. I did not saute the sausage in the 1 Tbl. of olive oil, also reduced the oil by half in the sauce; and next time, will reduce the butter to 2 Tbl. This is my first time on your site and I look forward to trying many of your recipes. Thanks much!

    • — jemcomeau on June 25, 2019
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  • I’m not really sure I agree with the common complains of bland, greasy and too much pasta. I found this recipe to be none of those things! An easy weeknight meal that can easily be memorized and ingredients swapped depending on taste or availability. I will probably omit some of the olive oil and butter next time and try the suggestions of adding lemon juice or white wine and add more broccoli because I like veggies. My partner would probably prefer more red pepper (easily added to the plate) or hot sausage. My new favorite recipe! Thanks Jenn!

    • — Amy on June 5, 2019
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  • This is so easy and delicious!! My husband and 11 year old son had three helpings. : )
    We will definitely be having this again.

    • — Barb on May 17, 2019
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    • This is a nice dish with great flavors. In a effort to cut down on fat and calories, the next time I make it, because I will, I will use turkey Italian sausage, only 1/2 lb of pasta, add more red peppers flakes and black pepper, cut the evoo to 2 T total, and omit the butter addition. And finish it all off with a few squeezes of lemon juice. Thank you for a simple recipe that is easily adaptable.

      • — ChaCha on May 29, 2019
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  • This dish was absolutely delicious and so easy to make!! The only thing I did different was that I covered the pan for a few minutes after adding the broccoli so it would cook a little faster. I am 100% making this again and again!

    • — Devin M. on May 1, 2019
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  • Thanks for another great recipe, Jenn! Lots of great flavor from not too many ingredients, and super easy to fix. I’m looking forward to eating the leftovers for lunch tomorrow!

    • — Danni on April 29, 2019
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  • Thank you so much for this great recipe! We’ve made this several times and every time we are amazed at how good it is! We always hope that they’ll be leftovers the next day, but there never are. The “ear” pasta is absolutely perfect with it, but you have to really look for it in the pasta section. All of the ingredients meld really well and you don’t really miss a “sauce” because the oil, butter, and chicken broth just taste great together.

    It’s on my list of meal ideas for if I’m ever asked to make a meal for someone.

    • — Betty Jo on April 29, 2019
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  • I made this dish and actually moaned when I tasted it. It is superb.

    • — WA on April 27, 2019
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  • I have been an avid follower of Jenn’s for years but this is probably my most made recipe! I was craving pasta in my last pregnancy and gave this a go and have been making it every other week since! It’s the perfect balance of spicy/texture/flavor with minimal ingredients and effort that my whole family loves – picky toddlers included. Bonus points – I can happily get all the ingredients at Aldi! I save the pasta water so that if there is any leftovers, I can drizzle pasta water on so the texture is better when reheated for lunch.

    • — Lynnessa Struble on April 25, 2019
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  • Hi Jen,
    I’ve been making this dish for at least 2-3 years now, and it is a favorite. I got inspired to change it up a little by another of your recipes that is a favorite of mine – the vegetable dish of zucchini and cherry tomatoes. I make this pasta dish pretty much as written except add zucchini and cherry tomatoes instead of broccoli. I sometimes use half spicy and half sweet sausage, and usually use farfalle pasta (just because I like it).

    • — Ellen on April 25, 2019
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    • HI Jen!

      How did you get the pork brown?? I didn’t have any crispies either!

      • — Sam on June 5, 2019
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      • Hi Sam, the pork will naturally brown as you saute it, but it won’t get crispy. Hope that clarifies!

        • — Jenn on June 6, 2019
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  • My husband and I made this dish on Sunday and it lasted us 3 meals! We didn’t add the red pepper flakes since I’m breastfeeding and also don’t like spicy food and we couldn’t fit all the broccoli in our pan so only used about12 oz of it. We used whole wheat penne pasta instead. It turned out delicious!!! It’s definitely going into our go-to recipe list!

    • — M Kightlinger on April 17, 2019
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  • OMG, this was so good and we had a friend over who hates broccoli and loved it so much he had 3 helpings. This will be one of my go-to recipes going forward. I used 20 ounces of sausage since they only had links that I took the meat from, never too much sausage.

    • — Suzanne Gorman on April 15, 2019
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  • This recipe is simple and delicious. It was straight forward directions, simple and fresh ingredients, and came together beautifully. I am not a great cook, so I need to follow Jen’s pictures and advice to a T. Easy weeknight dinner but pair it with a great loaf of bread and a nice red wine and you’ve got a great dinner for company too!

    • — Cari Kennedy on April 12, 2019
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  • Made this for company. Great flavour and presentation, will definitely make again,

    • — Barb Le Mare on April 12, 2019
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  • This dish is absolutely delicious! I substituted Al Fresco sweet Italian chicken sausage to cut back on the fat and it was so good! It’s quick and easy to make and the little ears pasta is adorable! Thanks for another winner, Jenn!

    • — BakerBeth on April 11, 2019
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  • This recipe is fantastic! Both my husband and I love it so I make it often. It’s easy to prepare and the leftovers never last long as it is just as good as the day it was made

    • — Sandra Richards on April 11, 2019
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  • Great recipe and quick for after-work nights. I used hot Italian sausage and my family likes the broccoli a little softer (instead of crisp tender), so I steamed it before adding. The whole pound of pasta was starting to overwhelm the dish when adding, so I didn’t add it all (added about 3/4th of total). Loved it!

    • — Donna on April 1, 2019
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  • One of the very best pasta dishes I have ever eaten!!

    • — Cheri on March 31, 2019
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    • This recipe is fabulously delicious. I make it often and the leftovers never last long as they are eaten cold right from the fridge. I also like to wilt baby spinach into the pan at the end for added vitamins.

      • — Mary Ann on April 25, 2019
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  • This dish was to die for! My husband and I both kept commenting between bites! I will make again and again.

    • — Pam Green on March 30, 2019
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  • I love this dish and have made it several times. We have made it up at our ski house on a Friday night, because it is so easy to put together after we arrive. Lots of flavor and very satisfying.

    • — Anne on March 28, 2019
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  • Made this tonight
    Added fresh basil
    Loved it

    • — Melora on March 27, 2019
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  • This dish is so delicious, but my niece suggested that when serving, she
    Adds a lemon wedge to each plate. The fresh lemon juice puts the flavor
    Over the top! I tried it both without and with….she is so right.

    • — Kathleen Clark on March 22, 2019
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  • Your recipes never disappoint! I love that I can try something for the first time with guests and know it will be perfect. This recipe is a standard at my house now. Absolutely no changes. It’s perfect and so easy to throw together. Thank you for sharing your gift!

    • — Kerry on February 24, 2019
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  • The flavor in this dish was great. I followed the recipe as listed but tried to get “fancy” and used orecchiette from an Italian market. Not necessary! The fancy pasta was a little puffier and more gummy than we’re used to. Next time, I will just get a box from the grocery store!

    • — Mo on February 20, 2019
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  • I made this recipe tonight. I agree with others that 1/2 lb of pasta is more than enough for at least 5 people….maybe 6 depending on appetites. It was really good. The only thing that I would do differently is to drain the fat from the sausage before adding chicken broth. Less fat is always good! Thanks Jen for a great recipe!

    • — Kathy on February 16, 2019
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  • Very nice and so simple. Used gluten free rotini (celiac) & turkey/spinach sausages (because that’s what I had on hand). Loved it.

    • — Gail A on February 14, 2019
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  • Delicious and easy! We had a previous recipe for a sausage and broccolini pasta dish and found this one to be much easier to make and the sauce more flavorful. Make sure you use good quality sausage as it is a major factor in the taste of your dish. I also agree with others who thought there was a little too much pasta. I held one cup back and thought that was the perfect amount. This will be a frequent dinner in our house! Yum!

    • — Susan on February 13, 2019
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  • Whole family loved it. Only thing I would change is the recipe makes ALOT. I would cut pasta in 1/2. I was only making for 2 and we have a ton of leftovers!!

    • — Karmin on February 7, 2019
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  • Absolutely love this recipe! I’ve been making a recipe like this for quite sometime, and now I’ve mastered it.

    *My only tip is to add pasta per dish, so it doesn’t get soggy and absorb all the sauce.*

    • — Ashley on January 31, 2019
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  • I make this at least 2-3 times a month. Kids LOVE it. Sometimes I serve for casual Sunday dinner with guests and ALL ask for the recipe. I make it just as recipe says but I do typically let the sauce simmer a bit longer as I get everything else together. Also maybe a few extra red pepper flakes.

    • — KC on December 20, 2018
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  • This recipe is in my regular dinner rotation. It is one of my favorites! It is quick, hearty, and delicious. Sometimes I cut back on the olive oil a bit. I buy the bulk Italian sausage so I don’t have to remove from the casings.

    • — Eileen on December 20, 2018
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  • My husband (of 33 yrs) actually thinks I am a good cook ever since I’ve been making your recipes (about 3 yrs)! I LOVE this recipe but my hubby does NOT like broccoli so I substituted broccolini and he now likes it too! Thank you!!!

    • — Tricia Higgins on December 20, 2018
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  • This recipe is a winner. It’s fast, easy, and delicious.

    • — Lynda Calkins on December 20, 2018
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  • This has become a weekly staple in our house! Delicious every time!

    • — Katie on December 18, 2018
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  • My husband raved! Said we are never going out to eat again if I cook like this. Restaurant quality. Had to use Asiago as my store was out of Pecorino. Delicious! Definitely making this again.

    • — Lynne on December 15, 2018
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  • This was okay. I thought the olive oil and butter was a bit excessive so I dialed back on OO. I used some pasta water to help emulsify the sauce. I also only used 8 oz. of pasta. If I had used an entire pound, the ratio of pasta to sauce would have been really unbalanced. The quality of the sausage used is critical to the dish. I will definitely make it again, but it wasn’t a “stand out” dish for me.

  • Holy moly this was delicious! My 7 year old said we should have this every night and my husband said we have to add it to the rotation. Easy to make and incredibly tasty! No leftovers as everyone asked for more.

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

  • 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!

  • 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.

  • 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.

  • This is a great recipe. Simple to make, flavorful and both kids and adults like it.

  • 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!

  • I have made this many times. Usually a request from my family. We love it!

  • 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)!

  • 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.

  • 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!

  • 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!

  • Made this dish last night. Loved it. More importantly the teenagers said it was “very nice” which is an accomplishment in itself!

  • Very yummy! Husband and I both loved it! Definitely make it again!

  • 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.

  • Wow, this was good!

  • Looks delish – what do you think about substituting sliced andouille sausage for ground sausage? Is it what’s in my freezer

    • 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!

  • This sounds sooooo delicious! Any suggestions for lightening it up without losing much flavor, though?

    • 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!

  • Jen, do you think this recipe would freeze well?

  • This has become our go-to recipe – it’s so, so good and comforting! Thank you!

  • 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!

  • 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.

  • 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.

    • 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!

  • 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.

  • 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

  • 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.

  • 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!

  • 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…

  • What is the best salad to serve with this?

  • I made this without the butter and it was still quite good – entire family including picky 3 year old enjoyed.

  • 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.

  • 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!

  • 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!

  • 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!

  • Such an easy dish to make. We just had our niece over and everyone liked it.

  • 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!

  • “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
    • Reply
  • Can I use frozen broccoli in this recipe?

    • You can, Maureen – just keep in mind that it’s already cooked so you just need to warm it through.

      • Made this recipe last night using frozen broccoli…. super easy and a big hit wit the family.

  • Great recipe! Full of flavor.

  • 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!

  • 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!!

  • Fast and easy to prepare, delicious to eat, a family favorite.

  • 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.

  • 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!

  • 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!

  • 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.

  • Delicious- all the kids ate all of it!!

  • 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!

  • I followed the recipe and was very disappointed. Very bland and to much pasta. Will not try this one again.

    • 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.

    • 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!!

  • Made this recipe per instructions as I always do….then make changes. No changes necessary! Absolutely delicious! Have shared recipe several times! Enjoy!!

  • 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.

  • 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.

  • 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!

  • 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.

    • 🙂 Glad everyone enjoyed!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • Im going to make this but want to add mushrooms—do you think I should increase the broth/liquid?

    • Hi Brooke, yes you could increase it by a half cup or so.

  • 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!!!

  • 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.

  • 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
    • Reply
  • Do you drain the sausage after browning? thnx Lala

    • No, Lala, it’s not necessary and it adds great flavor to the dish. Hope you enjoy!

  • Made this for dinner tonight. Easy and wonderful flavor combinations.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

    • 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!

  • 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.

  • 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?

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

  • 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!!

  • 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.

  • 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!

  • 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!

  • 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! ?

    • Hi Jen, I think kale would be delicious. Please let me know how it turns out!

    • I made this with kale instead of broccoli (about 4 cups chopped, wilted for 2 min) and it turned out great. I don’t really like kale but I really enjoyed this!

      • — Nicole on February 5, 2019
      • 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.

  • 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!

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

    • — Anne from West Chester, PA
    • Reply
  • Delicious. Used sweet fennel sausage, brocollini, parmigiana reggiano. Will definitely make again. SO good. Thank you.

  • 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

  • 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.

  • 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!

  • 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!

  • I love this recipe. We love spicy so I use hot sausage instead of sweet. Delicious!

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

  • 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!

  • Very good and easy to make.

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

  • 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.

  • 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!

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

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

  • 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.

  • 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

  • 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!

  • Hi Jenn,

    Wondering if this would work with gnocchi??


    • Sure, I think that would work!

  • 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.

  • 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.

  • Great tasting. My husband and I loved it.

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

  • 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!!!

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

  • 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! 🙂

  • 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.

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

    • — Marianne Beardll
    • 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.

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

  • 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.

    • Hi Kerry, you could do that or even make and freeze it if you’d like. Hope everyone enjoys!

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

        • 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.

  • Made exactly as written and it was perfect and easy.

  • 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.

  • 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.


  • 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…

    • 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.

  • 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!

  • 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 ?

  • 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…

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

  • 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.

    • Hi Cristina, Yes, that should work. Please let me know how it turns out 🙂

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

  • 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 🙂

  • 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!

  • Can this be frozen?

    • Hi Laura, Yes that should work. Enjoy!

  • 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.

  • 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…

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

  • 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!

  • 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?

    • 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 🙂

  • 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.

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

  • 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.

  • Hello, I was wondering if I could freeze this meal? Thanks a lot!!

  • 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!

  • 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!

    • Thank you, Mary! So glad you are enjoying the recipes 🙂

  • 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!

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

  • 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!

  • 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.

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

    • Hi Lisa, Glad your teenagers enjoyed it! All of the ingredients are high in calories, unfortunately 😉

  • 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! 🙂

    • Love that idea, Joy. Glad you enjoyed 🙂

    • Terrible, I can make better!

      • — Mhalloran on February 27, 2020
      • Reply
  • Wonderful. So easy. My entire family loved it. Can’t wait to make it again!!

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

  • 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.

  • 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.

  • 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.

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