Savory Sausage and Broccoli Orecchiette

Welcome to your new favorite weeknight dinner: Orecchiette with Sausage and Broccoli! This classic Italian pasta dish is a masterpiece of flavors and textures, incredibly simple to prepare, and ready to grace your table in just about 25 minutes. Forget complicated culinary endeavors; this recipe delivers authentic Italian taste with remarkable ease, making it a staple you’ll turn to again and again for a comforting and satisfying meal.

Essential Ingredients for an Authentic Taste

Crafting the perfect Orecchiette with Sausage and Broccoli starts with selecting quality ingredients. Here, I’ll walk you through the best choices for each component, explaining its role in the dish and offering helpful substitution options to ensure success in your kitchen. For the precise measurements of each ingredient, please refer to the detailed recipe card located at the bottom of this article.

• Orecchiette Pasta: The star of our dish! This distinct “little ear” pasta is crucial for the authentic texture and how it holds the sauce and small pieces of sausage and broccoli. You’ll find it readily available in the pasta aisle of most major grocery stores. Look for high-quality durum wheat semolina orecchiette for the best results. While other small pasta shapes like cavatelli or small shells could work in a pinch, orecchiette truly excels at cradling the other ingredients.
• Extra Virgin Olive Oil: A cornerstone of Italian cooking, high-quality extra virgin olive oil provides the base for sautéing our aromatics and sausage. Its fruity, peppery notes infuse the entire dish with a rich, authentic flavor. Choose a good quality oil as it makes a noticeable difference.
• Onion: Diced yellow or white onion forms a fundamental aromatic layer, providing a sweet and savory depth that complements the sausage. Ensure it’s finely diced so it softens and blends seamlessly into the sauce.
• Garlic: Freshly minced garlic is indispensable. Its pungent aroma and robust flavor are classic in Italian cuisine and are key to enhancing the overall profile of this pasta dish. Don’t be shy with the garlic!
• Italian Sausage: This ingredient brings a hearty, savory, and often spicy element. I personally love using hot Italian sausage to introduce a delightful kick, but feel free to opt for mild or sweet Italian sausage if you prefer a less fiery flavor. The goal is loose Italian sausage; if you can only find links, simply remove the casings before cooking and crumble the meat as it browns. Ground pork or chicken could be a substitute, but you’ll need to add more seasoning to replicate the Italian sausage flavor.
• Broccoli Florets: While traditional Apulian recipes often feature broccoli rabe (rapini), which boasts a slightly bitter, earthy flavor, it can be challenging to source in many U.S. grocery stores. Therefore, I’ve adapted this recipe to use readily available traditional broccoli florets. If you are lucky enough to find broccoli rabe, feel free to use it for a more authentic touch. When using regular broccoli, make sure to dice the florets into small, bite-sized pieces so they cook quickly and achieve a tender-crisp texture that perfectly integrates with the pasta.
• Chicken Broth: A vital liquid component that helps create a cohesive, flavorful sauce and prevents the pasta from becoming dry. It also aids in steaming the broccoli to perfection. Vegetable broth can be used as a vegetarian alternative.
• Italian Seasoning: This aromatic blend of herbs like oregano, basil, thyme, and rosemary is essential for imparting that signature Italian taste. You can either make your own easy homemade spice blend in just 5 minutes (click the link for my recipe!), which can be stored in your pantry for up to 6 months, or pick up a good quality pre-made mix from the spice aisle.
• Butter: A generous knob of butter added at the end enhances the richness and silkiness of the sauce, helping to emulsify it and bring all the flavors together beautifully. Unsalted butter is preferred, allowing you to control the seasoning.
• Pecorino Romano Cheese: This hard, salty cheese, traditionally made from sheep’s milk in Italy, is a game-changer for this dish. It offers a sharper, tangier, and saltier flavor profile compared to Parmesan, which beautifully cuts through the richness of the sausage and pasta. Its robust character makes it a perfect pairing. If Pecorino Romano is unavailable, fresh grated Parmesan cheese can be used as a substitute, but be sure to taste the finished dish before serving, as Parmesan is less salty and you might need to adjust the seasoning with extra salt.

Step-by-Step Cooking Instructions

Follow these detailed instructions and step-by-step photos to easily recreate this delicious Orecchiette with Sausage and Broccoli in your own kitchen. For the full, precise ingredient measurements and a concise recipe format, please scroll down to the recipe card at the very bottom of this post.

1. Cook the Orecchiette Pasta to Perfection: Begin by bringing a large pot of generously salted water to a rolling boil over high heat. The water should taste like the sea, as this is your only chance to season the pasta itself. Add the orecchiette pasta and cook it according to the package directions until it reaches a perfect al dente texture – tender yet still firm to the bite. Before draining, make sure to reserve at least one cup of this starchy pasta cooking water; it’s liquid gold for our sauce! Then, drain the pasta and set it aside. While the pasta is cooking, you can begin preparing the rest of this flavorful dish.
2. Sauté Aromatics and Brown the Sausage: Heat the extra virgin olive oil in a large pot or a spacious Dutch oven on the stove over medium-high heat. Once the oil shimmers, add the diced onions and cook them for 4-5 minutes until they soften and become translucent. Next, stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it. Add the loose Italian sausage to the pot, breaking it up with a spoon as it cooks. Continue to cook and crumble the sausage until it’s thoroughly browned and no longer pink, about 7-9 minutes.
3. Introduce Broccoli and Season: Once the sausage is beautifully browned, add the diced broccoli florets, chicken broth, and the aromatic Italian seasoning to the pot. Stir all the ingredients together to combine them well. Cover the pot and allow the mixture to cook for 3-4 minutes. This steaming process will help the broccoli become tender-crisp while infusing it with the broth and seasonings.
4. Melt in the Butter for Richness: Remove the lid from the pot. Add the quarter cup of butter, allowing it to melt completely over the hot sausage and broccoli mixture. This step adds a luxurious richness and helps create a smoother, more cohesive sauce.
5. Combine Pasta with Cheese and Sauce: Once the butter has fully melted and integrated, add the cooked orecchiette pasta directly into the pot with the sausage and broccoli mixture. Next, sprinkle in half of the grated Pecorino Romano cheese.
6. Stir to Achieve Perfect Consistency and Serve: Begin stirring all the ingredients together vigorously, ensuring the pasta, sausage, broccoli, and cheese are evenly distributed. Add about 1/4 cup of the reserved pasta cooking water; this will help the cheese melt smoothly and create a light, emulsified sauce that coats every “little ear” of pasta. Add the remaining grated Pecorino Romano cheese and continue stirring until all the cheese has melted into the dish, creating a wonderfully creamy texture. If the sauce seems too thick, gradually add more pasta water, one tablespoon at a time, until you reach your desired consistency. Remove the pot from the heat and serve this delightful Orecchiette with Sausage and Broccoli immediately.

For an extra touch of creamy indulgence, consider topping individual servings with delicate dollops of fresh burrata cheese or rich ricotta cheese. To introduce a bit more warmth and spice, a generous sprinkle of red pepper flakes makes an excellent addition.

Expert Tips & Recipe Variations

To truly master this Orecchiette with Sausage and Broccoli and make it your own, consider these expert tips and variations:

• Don’t Overcook the Pasta: Al dente pasta is key in Italian cooking. It provides a pleasant bite and prevents the dish from becoming mushy. Taste your pasta a minute or two before the package suggests to ensure it’s just right.
• The Power of Pasta Water: That reserved starchy pasta water is critical! It helps to bind the sauce, creating a silky texture that clings beautifully to the orecchiette. Add it gradually until your desired consistency is reached.
• Enhance with Fresh Herbs: A sprinkle of fresh chopped parsley, basil, or even a little fresh thyme just before serving can elevate the flavors and add a pop of color.
• A Zesty Finish: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the end brightens the entire dish, cutting through the richness of the sausage and cheese.
• Spice It Up (or Down): Adjust the type of Italian sausage (hot, mild, sweet) to your preference. For extra heat, add a pinch of red pepper flakes along with the garlic.
• Vegetable Variations: Feel free to swap broccoli with other quick-cooking greens like spinach, kale, or Swiss chard. If using heartier greens, add them a bit earlier to ensure they wilt down properly. Asparagus or bell peppers could also be delightful additions.
• Add a Crunchy Topping: Toasted breadcrumbs, perhaps infused with garlic and herbs, make an excellent textural contrast to the soft pasta. Simply toast panko breadcrumbs in a dry pan until golden brown, then sprinkle over the finished dish.
• Make it Vegetarian: Omit the sausage and instead sauté mushrooms or chickpeas with the onions and garlic. Add extra vegetables like bell peppers or zucchini for more substance.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Orecchiette with Sausage and Broccoli:

• Can I use frozen broccoli? Yes, you can! If using frozen broccoli florets, there’s no need to thaw them first. Add them directly to the pot with the chicken broth and seasoning, and cook as directed. They may require an extra minute or two to become tender-crisp.
• What if I can’t find Pecorino Romano? As mentioned, freshly grated Parmesan cheese is the best substitute. Just remember that it’s less salty, so you might need to adjust the seasoning with a little extra salt at the end.
• Can I prepare this dish ahead of time? While this dish is best enjoyed fresh, it makes excellent leftovers. For optimal flavor and texture, it’s recommended to assemble and eat shortly after cooking. However, it stores and reheats wonderfully for meal prep.
• How can I make this dish creamier? Beyond the cheese and butter, you can stir in a tablespoon or two of cream cheese, mascarpone, or a splash of heavy cream at the very end when you’re combining the pasta and cheese.
• Is this recipe kid-friendly? Absolutely! If serving to children, I recommend using mild or sweet Italian sausage and ensuring the broccoli florets are cut into very small pieces. Many kids love the “little ear” pasta shape!

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Orecchiette with Sausage and Broccoli

This recipe for Orecchiette with Sausage and Broccoli will become a regular staple on your weeknight dinner menu. This traditional Italian pasta dish is easy to make in just 25 minutes and it’s packed with flavor!

Servings:

4
servings

Prep Time:

10 minutes
mins

Cook Time:

15 minutes
mins

Total Time:

25 minutes
mins

Author:

Whitney Bond

Course:
Main Course

Cuisine:
Italian

Ingredients

• 1
  pound
  orecchiette pasta
• 1
  tablespoon
  
  olive oil
  
• ½
  cup
  
  onion
  ,
  diced
• 4
  cloves
  
  garlic
  ,
  minced
• 1
  pound
  
  Italian sausage
  ,
  loose, or links removed from the casing
• 1
  pound
  
  broccoli florets
  ,
  diced into small pieces
• 1
  cup
  
  chicken broth
  
• 1
  tablespoon
  
  Italian seasoning
  ,
  click link for homemade recipe
• ¼
  cup
  
  butter
  
• ½
  cup
  pecorino romano cheese,
  grated

Instructions

• Bring a large pot of salted water to a boil on the stove over high heat.
• Add the orecchiette and cook according to package directions until al dente. Remove one cup of the pasta cooking water, then drain the pasta and set it aside. Drain and set aside.
• In the meantime, add the olive oil to a large pot, or dutch oven, on the stove over medium-high heat.
• Once the oil is hot, add the onion, cook 3-4 minutes, then add the garlic and cook for an additional minute.
• Add the Italian sausage, crumble and cook through, 7-9 minutes.
• Add the broccoli, chicken broth and Italian seasoning. Stir to combine, then cover and cook for 3-4 minutes.
• Uncover the skillet, add the butter and let it melt. Once the butter is melted, mix in the cooked pasta, half of the grated cheese, and about ¼ cup of the reserved pasta cooking water. Stir to combine, then add the remaining cheese and stir again. Add more pasta water if needed. Remove from the heat and serve immediately.

Notes

• You’ll want to store orecchiette leftovers in an airtight container in the fridge for up 5 days. Reheat them in the microwave or on the stove. I recommend adding a little liquid (water or chicken broth) to prevent the pasta from drying out as it reheats.

Nutrition Facts

Calories
980
kcal
(49%)



Carbohydrates
97
g
(32%)



Protein
41
g
(82%)



Fat
49
g
(75%)



Saturated Fat
19
g
(95%)



Polyunsaturated Fat
6
g



Monounsaturated Fat
23
g



Cholesterol
131
mg
(44%)



Sodium
1334
mg
(56%)



Potassium
980
mg
(28%)



Fiber
8
g
(32%)



Sugar
6
g
(7%)



Vitamin A
1136
mg
(23%)



Vitamin C
106
mg
(128%)



Calcium
266
mg
(27%)



Iron
4
mg
(22%)

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