Orecchiette with Sausage and Broccoli
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Packed with flavor and easy to make, this orecchiette pasta dish is a longtime favorite—the whole family gobbles it up, broccoli and all!
Sometimes it seems impossible to make a meal that pleases the whole family. 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 lvoes, 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.
Table of Contents
“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
Begin by cooking the pasta.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet and add the sausage.
Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5 to 6 minutes.
Add the garlic and cook a minute more.
Add the remaining 4 tablespoons of olive oil, broccoli, chicken broth, salt and red pepper flakes. Cook, stirring frequently, until the broccoli is tender-crisp, 3 to 4 minutes.
Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
Add the sausage and broccoli mixture to the drained pasta and toss well, along with half of the grated cheese.
Transfer the pasta to a serving bowl or individual bowls and top with the remaining grated cheese.
Video Tutorial
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Orecchiette with Sausage and Broccoli
Packed with flavor and easy to make, this orecchiette pasta dish is a longtime favorite—the whole family gobbles it up, broccoli and all!
Ingredients
- 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
- ½ teaspoon salt
- ¼ teaspoon 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.
- 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.
Nutrition Information
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- 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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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.
Great recipe! Prepared for the second time.
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!
Hi Jenn,
Could I sub asparagus for the broccoli as I have an ABUNDANCE right now from my garden?
Thank you!
Kristen Berry
Sure!
Thanks Jenn! It was Delicious!
Perfect. Easy enough for the husband and daughter who recently started cooking to make.
Delicious!! I made this with grain free pasta and it was absolutely perfect. Wouldn’t change a single thing. Thank you!!!
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!
It was really great! Italian cousine is top.Thanks. Martin- Czech republic.
Made this, but swapped out broccoli for fresh sweet corn and used half ground beef and half sausage…. really tasty!
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.
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.
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.
Can this be made with frozen broccoli florets?
Sure, Michelle, just keep in mind that it’s already cooked so you just need to warm it through.Hope you enjoy!
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.
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
This also is good with broccoli rabe (rapini)
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!!
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!
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!
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!
So glad you enjoyed this and find lots of new favorites in the book! 🙂
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.
🙂
I can’t stop making this! Delicious!
Perfect simple recipe. My husband and I AND our 3 young children loved this. Will be adding it to our list of keepers.
This has been a go-to for me. Easy and delish. When I make for friends they always ask for the recipe!
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!
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
This was easy and delicious! It makes a lot and is great leftover too!
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!
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.
Can u use parmigiano Reggiano cheese instead? And I have no red pepper flakes. That okay.
yes and yes 🙂
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.
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.
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 🙂
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 !
Ha! Glad it was a hit. 🙂
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
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!
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.
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!
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!
So simple and so delicious. I will definitely be saving this recipe and making it again. Thank you
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.
Huge hit, thanks for all the great recipes!
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.
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.
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!
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!
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!!!
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 🙂
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.
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
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
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!
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.
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.
Absolutely Delicious!! Thanks so much for these yummy recipes!!
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?
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!
Delicious, easy and quick. My go to recipe when I don’t defrost a protein. Thanks Jenn!
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.