Orecchiette with Sausage and Broccoli Recipe
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
4 -6 servings
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Calories
1204 kcal
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Course
Main Course
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Cuisine
Italian
Orecchiette with Sausage and Broccoli Recipe
Description
This recipe pairs orecchiette—a small ear-shaped pasta—with Italian sausage and blanched broccoli for a rustic, flavorful dish. The sausage is cooked until browned, providing a savory base, while the broccoli adds a mildly bitter, green note and a tender but firm texture. Garlic and red pepper flakes contribute aromatic and spicy accents, enhancing the overall flavor complexity.
The pasta is cooked al dente and combined with the sausage and broccoli mixture, using reserved pasta water to create a cohesive sauce that lightly coats the ingredients. Pecorino Romano cheese adds a salty, sharp finish, enriching the dish’s profile.
To serve, this dish works well as a satisfying main that pairs naturally with a simple salad or crusty bread. It showcases the balance of textures from the firm pasta, tender vegetable, and crumbly sausage.
Fresh ingredients and careful blanching preserve broccoli’s texture, and saving pasta water is key to adjusting sauce consistency. Freshly grated Pecorino Romano enhances the final taste, and seasoning can be tailored with the red pepper flakes to desired heat.
Ingredients
- 1 pound orecchiette pasta about 450g
- 1 pound Italian sausage about 450g, sweet or hot, casings removed
- 1 bunch broccoli broccolini, broccoli rabe, washed and trimmed
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup extra-virgin olive oil 120ml
- 1 cup Pecorino Romano cheese plus more for serving, grated
- water reserved pasta water
Instructions
- Prepare Broccoli: Bring a large pot of salted water to a boil. Blanch the broccoli in the boiling water for about 2 minutes, until slightly tender. Chop the blanched broccoli into bite-sized pieces and set aside.
- Cook Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through about 6 minutes.
- Add Garlic and Red Pepper Flakes: Add minced garlic and red pepper flakes to the skillet. Sauté for about 1-2 minutes until the garlic is fragrant, scraping the bottom of the pan to get the favor from the brown bits.
- Combine Ingredients: Add broccoli to the skillet with the sausage mixture. Cook for 2-3 minutes, allowing the flavors to meld.
- Cook Orecchiette: Cook the orecchiette pasta in the same pot of boiling water according to package instructions until al dente—reserve 1/2 cup pasta water.
- Combine Pasta and Sauce: Add the cooked orecchiette and pasta water to the skillet, tossing to combine, add the cheese and toss to coat the pasta in the sausage and broccoli rabe mixture.
- Serve: Serve hot, garnished with extra freshly grated Pecorino Romano cheese.
Notes
- Use fresh, high-quality Italian sausage for the best flavor.
- Cook broccoli until just tender to maintain texture.
- Reserve some pasta water to adjust sauce consistency and help bind the ingredients.
- Cook pasta al dente to retain a firm bite and avoid mushiness.
- Freshly grate Pecorino Romano cheese for optimal taste and texture.
- Adjust the amount of red pepper flakes to control spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1204 kcal
% Daily Value*
| Calories | 1204kcal | 60% |
| Carbohydrates | 97g | 32% |
| Protein | 43g | 86% |
| Fat | 72g | 111% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 38g | 190% |
| Cholesterol | 112mg | 37% |
| Sodium | 1191mg | 50% |
| Potassium | 1056mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 139mg | 154% |
| Calcium | 387mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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