Orecchiette with Sausage and Broccoli
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Orecchiette with Sausage and Broccoli
Description
This recipe begins with boiling broccoli florets just until tender and refreshing them under cold water to preserve texture and color. The orecchiette is cooked shortly before al dente, utilizing the pasta water along with extra virgin olive oil and garlic for the sausage sauce. Italian sausage is crumbled and cooked in a skillet to develop flavor, then combined with garlic and simmered in reserved pasta water to create a slight sauce.
The broccoli is chopped and returned to the skillet with the pasta and sausage, allowing all ingredients to mingle in the warm pan. Parmesan cheese is added for richness and saltiness, enhancing the overall flavor profile. Red pepper flakes can be added for those who prefer an extra kick.
This pasta works well served immediately as a main dish, providing a balance of protein, vegetables, and starch. The separate cooking steps help ensure the broccoli retains a pleasant bite while the sausage melds with the pasta sauce precisely.
For best results, fresh minced garlic should be used and the pasta water reserved carefully to control sauce texture. Using links and removing casings is an option if preferred.
Ingredients
- 1 lb broccoli crowns bottom stalk trimmed and reserved for another use, remaining cut into florets
- salt freshly ground
- black pepper freshly ground
- 12 oz. orecchiette pasta
- 4 Tbsp extra-virgin olive oil divided, plus more if desired
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 lb Italian sausage can use mild or hot
- 2/3 cup (1.6 oz) Parmesan Cheese plus more for serving, finely shredded
- 1 1/2 cups water divided, reserved pasta water
- red pepper flakes for serving
Instructions
- Add 4 quarts of water to a large pot, bring to a boil over medium-high heat then season with salt (I use 2 Tbsp).
- Add broccoli to boiling water and cook until tender, about 4 - 5 minutes. Using a spider, remove broccoli and transfer to a colander, while leaving water in pot.
- Run broccoli under cold water to stop cooking. Drain well. Chop broccoli into smaller pieces.
- Add pasta to water in pot and boil about 1 minutes shy of al dente, according to time listed on package. Reserve 1 1/2 cups pasta water.
- While pasta is boiling, heat 1 Tbsp olive oil into a 12-inch non-stick skillet over medium-high heat.
- Crumble sausage in small chunks into skillet and cook, breaking up and tossing occasionally, until cooked through, about 7 minutes. Add garlic during last 2 minutes of cooking the sausage.
- Pour in 1 cup of the pasta water into the sausage. Let it simmer for about a minute and reduce slightly. Add all dente pasta and cook while tossing, until tender, about 2 minutes.
- Drizzle in remaining 3 Tbsp olive oil, season with red pepper flakes to taste and toss.
- Sprinkle in parmesan, and toss to melt into sauce.
- Toss in broccoli. Season with salt as needed and pepper to taste.
- Loosen with more pasta water as needed. Drizzle servings with more olive oil if desired, serve with garnished with more parmesan.
Notes
- Using Italian sausage links requires cutting and removing the casings to get the proper texture.
User Reviews
Overall Rating
5
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