Description
Easy Orecchiette with Sausage and Broccoli combines tender ear-shaped pasta with savory Italian sausage and vibrant broccoli for a hearty yet fresh meal. Ready in under 30 minutes, this quick and flavorful dinner offers balanced nutrition and classic Italian flair with minimal cleanup, making it perfect for busy weeknights.
Ingredients
Scale
Pasta and Vegetables
- 12 oz orecchiette pasta
- 2 cups broccoli florets (fresh or frozen)
Protein and Aromatics
- 12 oz Italian sausage (sweet or spicy), removed from casing
- 3 garlic cloves, minced
Seasonings and Finishing Touches
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- About 1 cup reserved pasta water or chicken broth
Instructions
- Prepare the pasta and broccoli: Bring a large pot of salted water to a boil and cook the orecchiette until al dente according to package instructions. Add the broccoli florets in the last 3-4 minutes of cooking so they become tender but remain vibrant green. Drain both together, reserving about 1 cup of the pasta water.
- Cook the sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Remove sausage from casing and crumble it into the pan. Cook, stirring frequently, until browned and cooked through, about 6 to 8 minutes.
- Sauté garlic and add spices: Push the sausage to one side of the skillet, add minced garlic and red pepper flakes to the other side. Sauté gently until fragrant, about 1 minute, being careful not to burn the garlic.
- Combine everything: Add the drained orecchiette and broccoli to the skillet with the sausage and garlic. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta evenly.
- Finish with cheese and seasoning: Turn off the heat and sprinkle freshly grated Parmesan cheese over the pasta. Season with salt and pepper to taste, then toss gently until mixed well and the cheese melts slightly.
Notes
- Choose quality fresh Italian sausage for best flavor.
- Don’t overcook broccoli; keep it slightly crisp for texture contrast.
- Reserve pasta water to help bind the sauce and prevent dryness.
- Use fresh minced garlic for brightest aroma and flavor.
- Adjust red pepper flakes gradually to control spice level.
- Vegetarian option: substitute sausage with sautéed mushrooms or tempeh.
- Cheese alternatives: try ricotta or pecorino romano for variation.
- Gluten-free option: use gluten-free orecchiette or another small gluten-free pasta.
- Store leftovers up to 3 days refrigerated; omit cheese if freezing.
- Reheat gently in a skillet with splash of water/broth; avoid microwave for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: orecchiette, sausage, broccoli, Italian pasta, easy dinner, quick meal, weeknight recipe, one pot pasta
