Orecchiette with Sausage and Broccoli Recipe
A classic Italian pasta dish that comes together in 30 minutes! Tasty Italian sausage, vibrant broccoli, and perfectly cooked orecchiette pasta come together to create a mouthwatering pasta meal even picky eaters will love!
Servings: 4 -6 servings
Ingredients
- 1 pound orecchiette pasta about 450g
- 1 pound sweet or hot Italian sausage, casings removed about 450g
- 1 bunch broccoli broccolini, broccoli rabe, washed and trimmed
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup extra-virgin olive oil 120ml
- 1 cup grated Pecorino Romano cheese plus more for serving
- Reserved pasta water
Instructions
- Prepare Broccoli: Bring a large pot of salted water to a boil. Blanch the broccoli in the boiling water for about 2 minutes, until slightly tender. Chop the blanched broccoli into bite-sized pieces and set aside.
- Cook Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through about 6 minutes.
- Add Garlic and Red Pepper Flakes: Add minced garlic and red pepper flakes to the skillet. Sauté for about 1-2 minutes until the garlic is fragrant, scraping the bottom of the pan to get the favor from the brown bits.
- Combine Ingredients: Add broccoli to the skillet with the sausage mixture. Cook for 2-3 minutes, allowing the flavors to meld.
- Cook Orecchiette: Cook the orecchiette pasta in the same pot of boiling water according to package instructions until al dente—reserve 1/2 cup pasta water.
- Combine Pasta and Sauce: Add the cooked orecchiette and pasta water to the skillet, tossing to combine, add the cheese and toss to coat the pasta in the sausage and broccoli rabe mixture.
- Serve: Serve hot, garnished with extra freshly grated Pecorino Romano cheese.
Notes
- Quality Ingredients: Use high-quality, fresh ingredients for the best flavor.
- Balanced Flavors: Balance the savory sausage with the slightly bitter taste of broccoli rabe. Adjust salt, pepper, and spice levels to taste.
- Cook Pasta Al Dente: Cook the pasta al dente to ensure the right texture and prevent it from becoming mushy.
- Save Pasta Water: Save some pasta water before draining. It contains starch that helps bind the sauce to the pasta.
- Properly Cook Broccoli Rabe: Blanch broccoli rabe until slightly tender to maintain a pleasant texture.
- Sear Sausage Well: Sear the sausage well for a flavorful base. Browned bits on the pan add depth to the sauce.
- Freshly Grated Cheese: Grate Pecorino Romano fresh for the best taste and texture.
- Adjust Consistency: Use reserved pasta water to adjust the consistency of the sauce as needed.
Nutrition
Calories: 1204kcal | Carbohydrates: 97g | Protein: 43g | Fat: 72g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Cholesterol: 112mg | Sodium: 1191mg | Potassium: 1056mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1125IU | Vitamin C: 139mg | Calcium: 387mg | Iron: 4mg
