Description
This comforting Orecchiette with Sausage and Broccoli recipe combines tender orecchiette pasta with savory Italian sausage and fresh broccoli florets, all sautéed with garlic and a hint of red pepper flakes for a subtle kick. Finished with a sprinkle of Parmesan cheese, this dish is a perfect balanced meal that comes together in just 30 minutes.
Ingredients
Scale
Ingredients
- 8 ounces orecchiette pasta
- 1 pound Italian sausage, casings removed
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook 8 ounces of orecchiette pasta according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil: In a large skillet, warm 1/4 cup olive oil over medium heat to prepare for sautéing the sausage.
- Brown the sausage: Add 1 pound of Italian sausage (casings removed) to the skillet and cook until thoroughly browned, breaking it apart as it cooks to ensure even browning.
- Sauté garlic and spices: Stir in 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Cook the broccoli: Add 2 cups of broccoli florets to the skillet and cook until they are tender, approximately 5 minutes, stirring occasionally to combine flavors.
- Combine pasta and sausage mixture: Add the drained orecchiette to the skillet, tossing well to combine all ingredients evenly and coat the pasta with the flavorful oil and sausage mixture.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve the pasta warm, topped generously with 1/4 cup grated Parmesan cheese for a rich finish.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- You can substitute broccoli with other vegetables like kale or spinach.
- Use turkey or chicken sausage for a leaner option.
- Reserve some pasta water to loosen the sauce if needed.
- Parmesan can be replaced with Pecorino Romano for a sharper taste.
