Orecchiette With Sausage And Broccoli

Orecchiette With Sausage And Broccoli : It can seem unattainable at times to prepare a dinner that the entire family will enjoy. One child is “not in the mood for” what the other is content to eat.

However, every now and then I find a recipe that everyone loves, such as this pasta dish called orecchiette, which I adapted from Lidia Bastianich’s Lidia’s Italian Table. It takes no more than 25 minutes to prepare, and the entire family loves it, broccoli and all.


Orecchiette With Sausage And Broccoli


This Sausage and Broccoli Pasta Recipe Made a Believer Out of Me | Bon Appétit



  • 1 pound orecchiette
  • 5 tablespoons extra virgin olive oil, divided


  • 1 pound sweet or spicy Italian sausage, removed from casings
  • 3 garlic cloves, minced


  • 1 cup chicken broth
  • 1 pound broccoli florets


  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes


  • 3 tablespoons unsalted butter
  • ½ cup freshly grated pecorino Romano




  • Heat a big saucepan of salted water until it boils. Cook the orecchiette as directed on the package after adding it.


  • In the meantime, warm up one tablespoon of olive oil in a big skillet over medium-high heat. Add the crumbled sausage to the skillet and heat, breaking it up with a spoon, for 5 to 6 minutes, or until it is gently browned. After lowering the heat to medium, add the garlic and cook for an additional minute.


  • Stir in the broccoli, red pepper flakes, chicken stock, and the remaining 4 tablespoons of olive oil. Cook for 3 to 4 minutes, stirring regularly and scraping the pan’s bottom to release the fragrant brown bits, or until the broccoli is crisp-tender. In order to decrease and concentrate the sauce, stir in the melted butter and boil for a few minutes.


  • After thoroughly draining, return the noodles to the pasta pot. Toss to combine. Add the sausage and broccoli combination and half of the cheese. Taste and modify the seasoning. Move the mixture to a serving dish or separate bowls, and distribute the leftover grated cheese on the table.



Rotini Fiorentina





  • Calories:624
  • Fat:28 g


  • Saturated fat: 10 g
  • Carbohydrates:64 g


  • Sugar:3 g
  • Fiber:2 g


  • Protein:29 g
  • Sodium:692 mg
  • Cholesterol:51 mg






  • The Italian word orecchiette, which means small ear, gives name to Orecchiette because of its ear-like shape. It’s acceptable to use another type of pasta, such as fusilli or farfalle, if you can’t locate it.


  • Having Italian sausage on hand is a terrific way to prepare weekday meals. It’s not only quick and simple to cook, but it’s also seasoned with a range of aromatics, herbs, and spices, including fennel and garlic, which give pasta recipes depth and complexity without requiring a lot of extra seasoning. Because of this, it’s simple and


  • An easy method to flavor pasta meals like lasagna and baked ziti. If at all feasible, get sausage in quantity or sausage meat without the casing (which is often simple to locate during the Christmas season because it’s used in stuffing recipes). If not, just extract the sausage meat by squeezing it from the casing. 


  • Sheep’s milk is used to make the hard, salty, and aromatic Italian cheese known as pecorino romano. Most large supermarkets carry it readily available in shredded form in the cheese area; however, Parmigiano Reggiano works quite fine in its place.


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