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Orecchiette With Sausage And Broccoli Recipe
Ben Carraoli

Orecchiette With Sausage And Broccoli Recipe

I just made this pasta dish 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.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.