Orecchiette with Sausage and Broccoli
A hearty one-pan pasta with Italian sausage and broccoli. Easy, flavorful, and perfect for any season.
Ingredients
- 16 oz. broccoli florets about 2 small crowns
- 1 lb. orecchiette pasta
- 1 Tbsp. olive oil
- 16 oz. raw Italian sausage mild or spicy
- 4 cloves garlic minced
- 2 cups reserved pasta water
Toppings:
- Grated parmesan cheese
- Olive oil
- Red pepper flakes
- Freshly cracked black pepper
- Flaky sea salt
Instructions
Prep the Broccoli
- Wash and trim your broccoli. Cut the florets into bite-sized pieces for quick, even cooking.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions, but remove from heat 2 minutes early. Be sure to reserve 2 cups of pasta water before draining.
Brown the Sausage
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the Italian sausage, breaking it up with the back of a spoon or spatula. Cook for about 5–6 minutes, until browned and cooked through.
Add the Garlic and Broccoli
- Add the garlic and chopped broccoli directly into the skillet with the sausage. Toss to combine. Cook for another 5–6 minutes, stirring occasionally, until the broccoli begins to soften. Add a splash of pasta water to create steam if needed.
Combine Pasta and Sauce
- Add the drained orecchiette to the skillet with the sausage and broccoli. Pour in about half of the reserved pasta water. Toss everything together until the pasta is well-coated and glossy. Add more water as needed to loosen the sauce.
Serve and Garnish
- Plate the pasta and top with a generous handful of grated parmesan, a drizzle of olive oil, freshly cracked pepper, red pepper flakes, and flaky sea salt to taste.