Orecchiette with Sausage and Broccoli
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Packed with flavor and easy to make, this orecchiette with sausage and broccoli is a longtime favorite—the whole family gobbles it up, veggies and all!
Sometimes it seems impossible to make a meal that pleases the whole family. What one child happily eats, the other one suddenly isn’t “in the mood for.” But every once in a while, I come across a recipe that everyone loves, 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.
“My whole family loves this (even my 5 year old who doesn’t typically like pasta). It’s so nice to have an easy go-to meal for the middle of the week that my small children get excited about and so does my husband. Thank you!!”
What You’ll Need To Make Orecchiette With Sausage & Broccoli
- Orecchiette 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.
- Italian sausage is a great ingredient to have on hand for weeknight dinners. Not only is it quick and easy to cook, but it’s also flavored with a variety of aromatics, herbs and spices, such as garlic and fennel, which add depth and complexity to pasta dishes without the need for a lot of additional seasoning. This makes it an easy and convenient way to add flavor to pasta dishes, such as baked ziti and lasagna. 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.
Step-by-Step Instructions
Step 1: Cook the pasta. Bring a large pot of salted water to a boil—it should taste like the sea. Add the orecchiette and cook until al dente.
Step 2: Brown the sausage. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until lightly browned, 5 to 6 minutes. Add the garlic and cook 1 minute more.
Step 3: Cook the broccoli. Add the remaining 4 tablespoons of olive oil along with the broccoli, chicken broth, salt, and red pepper flakes. Cook, stirring frequently, until the broccoli is tender-crisp, 3 to 4 minutes.
Step 4: Enrich the sauce. Stir in the butter until melted, then simmer for a few minutes to reduce and concentrate the sauce.
Step 5: Toss it all together. Add the sausage and broccoli mixture to the drained pasta and toss well, along with half of the grated cheese.
Step 6: Serve. Transfer the pasta to a serving bowl or individual bowls and top with the remaining grated cheese. Enjoy!
Video Tutorial
More Italian Pasta Dishes You’ll Love
Orecchiette with Sausage and Broccoli
Ingredients
- 16 oz orecchiette
- 5 tablespoons extra-virgin olive oil, divided
- 1 lb sweet or spicy Italian sausage, removed from casings
- 3 cloves garlic, minced
- 8 oz chicken broth
- 1 lb broccoli florets
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons unsalted butter
- ½ cup freshly grated pecorino Romano
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- 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 to 6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
- 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 to 4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- 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.
Notes
Nutrition Information
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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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
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!
One of the very best pasta dishes I have ever eaten!!
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.
This dish was to die for! My husband and I both kept commenting between bites! I will make again and again.
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.
Made this tonight
Added fresh basil
Loved it
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.
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!
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!
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!