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Orecchiette With Sausage And Broccoli Recipe | Easy & Flavorful

I just made this orecchiette with sausage and broccoli recipe and I couldn’t wait to tell you about it—I love how every forkful hits with sausage flavor and crisp broccoli. The moment I tasted the buttery sauce mingling with salty cheese, I knew this was a keeper. It’s the kind of recipe I turn to when I want something quick but still satisfying.

And best of all, even the broccoli got eaten without complaint (hooray!). Trust me—this one’s going to be on repeat in my kitchen. You can also enjoy similar comfort in a Chicken Mashed Potato Bowls Recipe if you want a hearty, one-dish meal.

Ingredients

Here’s what you’ll need, and why each ingredient plays an important role:

1 pound orecchiette – The ear‑shaped pasta holds onto sauce nicely; if you can’t find it, a similar shape like farfalle or fusilli will work.
5 tablespoons extra virgin olive oil, divided – Good olive oil adds aromatic richness; using it in two stages gives flavor depth.
1 pound sweet or spicy Italian sausage, removed from casings – The sausage brings built‑in seasoning (garlic, fennel, herbs) which means you don’t need to do a lot of extra flavoring.
3 garlic cloves, minced – Fresh garlic adds a bright pungency that elevates the dish; avoid pre‑minced for stronger flavor.
1 cup chicken broth – Adds just enough liquid to cook the broccoli and flavor the sauce; if you prefer you could use vegetable broth.
1 pound broccoli florets – Fresh broccoli gives a nice texture and color; frozen may get mushy.
½ teaspoon salt – To properly season all components so the dish isn’t bland.
¼ teaspoon red pepper flakes – For a little gentle heat—feel free to increase if you like it spicy.
3 tablespoons unsalted butter – Adds a silky richness and helps the sauce to emulsify and coat the pasta.
½ cup freshly grated pecorino Romano – A salty, tangy cheese that finishes the dish beautifully; freshly grating is worth it.

Note: Serves 4‑6

Variations

You can play around with this recipe depending on your preferences or dietary needs:

Swap the Italian sausage for a lean turkey or chicken sausage to lighten it up. You may also love a lighter twist in Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe.
Use a dairy‑free “butter” alternative (like vegan margarine) and a plant‑based cheese if you’re looking for a dairy‑free version.
Add a squeeze of fresh lemon juice or zest at the end for a citrusy brightness—great if you feel it needs some lift.
Toss in toasted pine nuts or chopped walnuts for some crunch and extra texture.
For more veggies, stir in peas, spinach (fresh, not frozen), or roasted cherry tomatoes to boost color and nutrition.

Cooking Time

Here’s how the timing breaks down:

Prep Time: about 5 minutes (you’ll be chopping garlic and getting broccoli ready)
Cooking Time: approximately 20 minutes (pasta + sausage + broccoli + sauce)
Total Time: around 30 minutes

Equipment you need

Large pot – to boil the pasta.
Large skillet – to cook the sausage, garlic, broccoli and create the sauce.
Slotted spoon or pasta strainer – to drain the cooked pasta.
Grater – for freshly grating the pecorino Romano cheese.

How to Make Orecchiette with Sausage and Broccoli

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to the package instructions until al dente. Drain well and set aside.

Brown the sausage and garlic

While the pasta is cooking, heat 1 tablespoon of the olive oil in a large skillet over medium‑high heat. Crumble the sausage into the skillet and cook, breaking it apart until it’s lightly browned (around 5‑6 minutes). Then add the minced garlic and cook for another minute.

Add broccoli and sauce components

Into the same skillet, add the remaining 4 tablespoons of olive oil, chicken broth, broccoli florets, salt and red pepper flakes. Cook, stirring frequently, scraping up any browned bits from the pan bottom, until the broccoli is tender‑crisp (about 3‑4 minutes). Then stir in the butter and allow the sauce to simmer for a few minutes to thicken slightly.

Combine pasta and finish

Return the drained pasta to its pot and pour in the sausage‑broccoli mixture along with half the grated pecorino. Toss everything well to combine, taste and adjust seasoning if needed. Transfer to a serving bowl or individual bowls, and top with the remaining cheese. Serve immediately.

Additional Tips for Making this Recipe Better

Here are some suggestions from my own experience to give you an even better outcome:

I like to reserve about ¼ cup of pasta cooking water before draining—the starchy water can help loosen the sauce if it’s too thick.
If you happen to have hot Italian sausage and still want a kick, don’t skip the red pepper flakes—they add that extra layer I love.
Make sure the broccoli still has a little bite (tender‑crisp) for texture contrast; overcooked broccoli tends to mush and lose color.
Freshly grated pecorino Romano—I found it makes a big difference compared to pre‑grated for flavor and meltability.
After tossing everything, I sometimes finish with a drizzle of good olive oil and a few fresh basil or parsley leaves for brightness and garnish.

How to Serve Orecchiette with Sausage and Broccoli

This dish is lovely served straight from the skillet into warmed bowls so it stays hot. For a visually appealing presentation, place the pasta in a shallow bowl, mound the sausage and broccoli on top, then sprinkle the remaining pecorino in the centre.

Garnish with a few fresh herb leaves (like parsley) and perhaps a twist of lemon zest if you added lemon variation. Serve with a crisp green salad and maybe a glass of something refreshing. The contrast of the rich pasta with a light salad is delightful.

Nutritional Information

Here are the approximate nutrition details per serving:

Calories: ~624 kcal
Protein: ~29 g
Carbohydrates: ~64 g
Fat: ~28 g

Make Ahead and Storage

Cooling & Storage

Once cooled to room temperature, store leftovers in an airtight container and place them in the refrigerator. It will stay fresh for up to 2‑3 days.

Freezing

This dish freezes well—place cooled portions in freezer‑friendly containers and freeze for up to 3 months.

Reheating

When you’re ready to eat leftover or frozen portions, reheat gently on the stovetop. If the pasta looks a bit dry after thawing, add a splash of water or broth to restore moisture. Do not overcook while reheating.

Why You’ll Love This Recipe

Here’s why this pasta dish has become such a favorite of mine:

It’s quick and easy – About 30 minutes from start to finish, perfect for weeknight dinners.
The flavor is well‑balanced – The sausage gives bold seasoning, the broccoli adds freshness, and the buttery sauce brings it all together.
It’s family‑friendly – Even those picky eaters (hello, broccoli‑avoiders) are surprised how much they enjoy it.
It’s versatile – You can swap sausage type, make it dairy‑free, add more veggies or adjust heat, making it your own.
It’s satisfying and comforting – The hearty pasta, savory sausage and crisp broccoli deliver bold taste without being overly heavy.

Ben Carraoli