Orecchiette With Sausage And Broccoli
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This Orecchiette With Sausage And Broccoli is a quick Italian pasta, packed with flavor and ready in 30 minutes. Savory sausage, tender broccoli, and plenty of garlic come together in a simple weeknight dinner that never disappoints.
Orecchiette With Sausage And Broccoli Is The Ultimate Weeknight Italian Pasta
I still remember the first time I had this Italian pasta dish. It was at a tiny Italian restaurant more than 20 years ago, one of those places where the tables are too close together, the garlic hits you before the host does, and you immediately know you’re in the right place.
The pasta came out steaming, glossy with olive oil, little “ears” catching bits of crumbled sausage and flecks of chili. The broccoli wasn’t just there for color. It had softened just enough to melt into the sauce but still had a bite. I took one forkful and that was it. I was done for. I’ve been chasing that flavor ever since.
Over the years I’ve made this version my own. More garlic, obviously. Just enough heat to wake it up. Good Parmesan. And I’ve cooked it so many times that it’s become one of those dinners everyone expects me to just know how to make. It’s fast, it’s unfussy, and it tastes like it simmered all afternoon when really it’s done in about 30 minutes.
Even the pups hover when this hits the stove. Not because they’re getting any, don’t worry. But because sausage and garlic in a hot pan apparently smells like the greatest event of their lives.
This is the pasta I turn to when I want something comforting but not heavy, bold but not complicated. It’s simple Italian cooking at its best, and it’s never left my rotation since that first bite.
Why You’ll Love This Orecchiette With Sausage And Broccoli
- Ready in 30 minutes. This is a true weeknight pasta, not one of those “quick” recipes that secretly takes an hour.
- Big Italian flavor, simple ingredients. Sausage, broccoli, garlic, olive oil, Parmesan. That’s it. Nothing complicated.
- Balanced and satisfying. Hearty without being heavy, with just enough heat to keep things interesting.
- Family approved. It’s one of those dinners everyone happily eats, veggies and all.
- Easy to customize. Use spicy or mild sausage, swap in broccoli rabe, add extra chili flakes if you’re feeling bold.
Key Ingredients & Tips
- Orecchiette: Those little “ears” are perfect for catching bits of sausage and broccoli in every bite. If you can’t find orecchiette, small shells or cavatelli will work, but the texture won’t be quite the same.
- Italian Sausage: Use good quality sausage, mild or spicy depending on how much heat you like. The sausage is the backbone of the dish, so this is not the place to go bland.
- Broccoli: Fresh florets cut into small pieces cook quickly and blend beautifully with the pasta. You want tender, not overcooked.
- Garlic: Plenty of it. This is a simple pasta, so every ingredient pulls its weight.
- Olive Oil: A good drizzle brings everything together and adds that classic Italian richness.
- Parmesan Cheese: Freshly grated melts better and gives you that silky finish that makes the whole dish sing.
- Salt your pasta water well: It should taste properly seasoned before the pasta goes in. This is your first layer of flavor.
- Let the sausage brown: Don’t just cook it until it’s no longer pink. Give it a little color. That caramelization is where the flavor lives.
- Cook the broccoli just until tender. It should still have a slight bite. Mushy broccoli will drag the whole dish down.
- Reserve some pasta water: A splash helps loosen the sauce and makes everything cling beautifully to the pasta.
- Finish with Parmesan off the heat: This keeps it from clumping and gives you a smoother, more cohesive pasta.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 5 minutes, until just tender. Transfer to a bowl and set aside.
In the same pot of broccoli water, cook the orecchiette until al dente. Reserve about 1 cup of pasta water, then drain.
In a large skillet over medium heat, melt the butter. Add the sausage and cook for 5 to 7 minutes, breaking it up as it browns. Stir in the garlic and cook just until fragrant, about 30 seconds.
Add the cooked broccoli to the skillet and season with salt, pepper, and red pepper flakes. Stir in the pasta along with about ½ cup of the reserved pasta water.
Toss everything together for a couple of minutes until well combined. Stir in the freshly grated Parmesan and finish with a drizzle of good extra virgin olive oil. Serve immediately.
What Is Orecchiette?
Orecchiette literally means “little ears” in Italian, and once you see them, you can’t unsee it. They’re small, slightly cupped, and basically built to grab onto whatever you toss them with.
This pasta comes from Puglia in Southern Italy, where it’s often paired with sausage and bitter greens like broccoli rabe. It’s not fancy. It’s rustic. It’s the kind of pasta that’s meant to hold real flavor, not just sit there looking pretty.
And that little hollow in the center? That’s the magic. It catches crumbles of sausage, bits of broccoli, and all that garlicky goodness so every bite actually tastes like something. No chasing ingredients around the bowl.
If you’ve never cooked with orecchiette before, this is the perfect excuse. It’s forgiving, hearty, and made for dishes exactly like this one.
Frequently Asked Questions
Can I use broccoli rabe instead of broccoli?
Yes, and it’s actually more traditional in Southern Italian versions of this dish. Broccoli rabe has a slightly bitter flavor that pairs beautifully with sausage. If using it, trim the tough ends and blanch it just like you would the broccoli before sautéing.
What type of sausage works best?
Italian sausage is ideal, either mild or spicy depending on your preference. If you like a little heat, spicy sausage adds depth without needing extra chili flakes. Just make sure it’s well seasoned since the sausage carries most of the flavor.
Is this dish spicy?
As written, it has just a mild kick from the red pepper flakes. You can easily adjust the heat by adding more flakes or using spicy sausage. If you prefer no heat at all, simply leave the flakes out.
Can I make this ahead of time?
This pasta is best served fresh, but leftovers reheat well. If making ahead, slightly undercook the pasta so it doesn’t get too soft when reheated.
How do I keep the pasta from drying out?
Reserve some pasta water and use it when reheating. A splash loosens everything up and brings the sauce back together.
Can I freeze orecchiette with sausage and broccoli?
You can, but the texture of the pasta and broccoli will soften after freezing. It’s better suited for refrigeration and enjoying within a few days.
Why is my broccoli mushy?
It was likely overcooked during blanching or sautéing. You want it just tender with a slight bite. Remember, it will cook a bit more when tossed with the pasta.
Common Mistakes To Avoid
Even simple pasta has a few places where things can go sideways.
- Not salting the pasta water enough. This is your first layer of seasoning. If the water isn’t properly salted, the whole dish will taste flat.
- Overcooking the broccoli. You want it tender with a little bite. It will continue to cook slightly when tossed with the pasta.
- Under-browning the sausage. Don’t rush this. Let it develop some golden edges. That caramelization adds depth and flavor.
- Skipping the pasta water. That starchy water helps bring everything together and keeps the pasta from feeling dry.
- Overcooking the pasta. Aim for al dente. It should have a little firmness when you bite into it, not be soft all the way through.
How To Serve
This Orecchiette with Sausage and Broccoli is hearty enough to stand on its own, but I love pairing it with simple sides to round out the meal. Here are some of my favorite ideas to serve alongside:
Easy Garlic Bread
Italian Wedding Soup
Easy Focaccia
Easy Bruschetta Recipe
More Delicious Pasta Recipes
- Broccoli Pasta
- Beets And Goat Cheese Pasta
- Pasta Pomodoro
- Pasta Puttanesca
- Fettuccine Alfredo
- Aglio e Olio
- Pasta Alla Norma
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Orecchiette With Sausage And Broccoli
Video
Ingredients
- 1 pound broccoli florets
- 12 ounces orecchiette pasta
- 2 tablespoons butter
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- salt and pepper (to taste)
- ¼ teaspoon red pepper flakes
- 1 cup Parmesan cheese (freshly grated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to boil. Add the broccoli and cook for 5 minutes. Transfer the broccoli to a large large bowl.
- In the same pot with broccoli water add the pasta and cook until al dente. Reserve about a cup of pasta water then drain the pasta and set aside.
- Add the butter to a large skillet and melt over medium heat. Once the butter is melted add the sausage and cook for about 5 to 7 minutes until cooked through, breaking it up as you go along. Add the garlic and cook for another 30 seconds until aromatic.
- Add the cooked broccoli florets, season with salt, pepper and red pepper flakes. Add about ½ cup of the pasta water and the cooked pasta.
- Toss everything together and cook for a couple more minutes. Finally, add the Parmesan cheese and another drizzle of some good extra virgin olive oil and toss well.
- Serve immediately.
Notes
- You can substitute broccoli rabe for a more traditional Southern Italian version. Blanch it the same way before sautéing.
- Mild or spicy Italian sausage both work well. Adjust red pepper flakes to control the heat.
- Reserve enough pasta water to loosen the sauce as needed. The starch helps everything come together.
- For best texture, cook the pasta just to al dente.
- Leftovers keep well in the fridge for up to 3 days. Reheat with a splash of water to refresh the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
