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Orecchiette with Sausage and Broccoli Recipe for an Irresistible Dinner

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Enjoy a flavorful and easy orecchiette with sausage and broccoli dish that’s perfect for weeknights. This orecchiette sausage broccoli recipe brings together Italian orecchiette with broccoli rabe sausage and a hint of garlic parmesan for a spicy, comforting meal.

Ingredients

Scale
  • 16 oz. broccoli florets about 2 small crowns
  • 1 lb. orecchiette pasta
  • 1 Tbsp. olive oil
  • 16 oz. raw Italian sausage
  • 4 cloves garlic
  • 2 cups reserved pasta water
  • topping: grated parmesan cheese olive oil red pepper flakes freshly cracked pepper flaky sea salt

Instructions

  1. Rinse and trim broccoli then chop the florets into small pieces.
  2. Cook orecchiette pasta as per package instructions but drain 2 minutes before done and keep 2 cups of pasta water aside.
  3. Warm olive oil in a large skillet and crumble the raw Italian sausage into it. Cook for 5 to 6 minutes until browned.
  4. Stir in chopped broccoli and garlic then cook for another 5 to 6 minutes, adding a splash of water to help steam the broccoli soften.
  5. Add the drained pasta and half of the reserved pasta water to the skillet. Toss everything well and add more pasta water if needed to moisten.
  6. Serve topped with parmesan cheese, a drizzle of olive oil, flaky sea salt, red pepper flakes, and freshly cracked pepper as desired.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3–4 days
  • Avoid freezing to keep texture intact
  • Reheat in a skillet or microwave and add olive oil if dry
  • You can substitute pork sausage with chicken or turkey sausage
  • Use smaller pasta shapes like medium shells or penne if orecchiette is unavailable
  • Prep broccoli ahead by chopping it ready
  • Serve alongside Italian chopped salad and garlic bread for a full meal

Nutrition

Find it online: https://www.amgroyal.com/orecchiette-with-sausage-and-broccoli/