Orecchiette with Sausage and Broccoli
Why Make This Recipe
Orecchiette with Sausage and Broccoli is a delicious and easy dish that brings together the hearty flavors of Italian sausage and fresh broccoli. This meal is perfect for busy weeknights or casual gatherings with friends and family. It’s comforting, filling, and full of flavor, making it an excellent choice for anyone wanting to enjoy a home-cooked meal. Plus, it uses simple ingredients that you might already have in your kitchen!
How to Make Orecchiette with Sausage and Broccoli
Ingredients
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons unsalted butter
- 1/2 cup freshly grated pecorino Romano
Directions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Crumble the sausage into the skillet and cook until lightly browned, about 5 to 6 minutes.
- Reduce the heat to medium and add the garlic, cooking for 1 minute more.
- Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt, and red pepper flakes. Cook until the broccoli is tender-crisp, about 3 to 4 minutes.
- Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- Drain the pasta and return it to the pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Adjust seasoning as necessary.
- Transfer to a serving platter or individual bowls and serve with the remaining grated cheese.
How to Serve Orecchiette with Sausage and Broccoli
Serve this dish hot, garnished with extra pecorino Romano cheese. It pairs well with a simple mixed green salad or garlic bread for a complete meal. Don’t forget to enjoy it with a glass of your favorite wine!
How to Store Orecchiette with Sausage and Broccoli
To store leftovers, let the dish cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat before serving again.
Tips to Make Orecchiette with Sausage and Broccoli
- Use sweet or spicy sausage depending on your taste preference.
- For extra flavor, try adding some grated lemon zest before serving.
- If you want more greens, toss in some spinach or kale along with the broccoli.
Variation
Feel free to substitute the broccoli with other vegetables such as spinach, kale, or zucchini. You can also use whole wheat orecchiette for a healthier option.
FAQs
1. Can I use a different type of pasta?
Yes, you can use other pasta shapes like penne or fusilli if you don’t have orecchiette.
2. Is this dish suitable for freezing?
Yes, you can freeze it in an airtight container for up to 2 months. Just reheat when you’re ready to enjoy it.
3. Can I make this dish vegetarian?
Certainly! Replace the sausage with a plant-based sausage or omit it and add more vegetables for flavor.
Orecchiette with Sausage and Broccoli
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Crumble the sausage into the skillet and cook until lightly browned, about 5 to 6 minutes.
- Reduce the heat to medium and add the garlic, cooking for 1 minute more.
- Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt, and red pepper flakes. Cook until the broccoli is tender-crisp, about 3 to 4 minutes.
- Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- Drain the pasta and return it to the pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Adjust seasoning as necessary.
- Transfer to a serving platter or individual bowls and serve with the remaining grated cheese.