Orecchiette with Sausage and Broccoli
We love making this Orecchiette pasta dish during the cooler seasons.
With the simplest of ingredients, this recipe comes together easily for weeknights or is lovely to serve to guests.
This orecchiette with sausage and broccoli is sure to become a new favourite!
This dish is THE most tested recipe on the blog! We started making this Orecchiette pasta recipe a few years ago and now my husband has absolutely perfected our recipe.
When we need an easy, comforting pasta this we always come back to this Orecchiette pasta with Sausage and Broccoli.
Perhaps you’ve seen similar recipes where broccoli rabe or broccolini is used. Instead, we simply use chopped broccoli in our version.
So what else do you need to make this Orecchiette pasta dish?!
Orecchiette Pasta Recipe Ingredients
Orecchiette: This ‘bowl-shaped’ pasta is the base for this recipe.
Italian Sausage: We like to use spicy italian sausage but you can certainly use mild.
Broccoli: Chopped broccoli adds the bright vibrant colour to this dish.
Garlic & Shallots: Adds depth of flavour when cooking this dish.
Red Pepper / Chile Flakes: Just a bit more heat if you’re so inclined.
Pasta Water: The pasta water is a bit starchy so it acts as a thickening agent, adding a richness to the dish and the salt content adds extra flavour. And don’t fret if you forget to reserve the pasta water, chicken broth works well too.
Parmesan Cheese: Finish this pasta with a sprinkling of parmesan cheese!
Orecchiette with Sausage and Broccoli
Ingredients
- 350-400 grams orecchiette pasta about 3/4 lb or 3/4 of a package of pasta
- 1 1/2 cups reserved pasta water
- 3 tbsp extra virigin olive oil
- 2 shallots, chopped
- 3 garlic cloves, minced
- 1/4-1/2 tsp red pepper / chili flakes
- 3 spicy or mild italian sausage, removed from casing
- 4 cups chopped broccoli (small broccoli florets) about 2 heads broccoli
- 1 cup shredded parmesan cheese
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
You may just find yourself like us, eating forkful after forkful of pasta right from the pot!
Want to make this orecchiette pasta as a part of a full dinner menu for guests?
Oreccheitte Pasta with Sausage and Broccoli Serving Ideas:
Brussels Sprouts and Kale Salad
Baked Pears with Cardamom Cream
Sometimes enjoying this pasta just on it’s own with a simple arugula salad tossed with lemon juice and olive oil plus a piece of baguette is the way to go too.
Looking for more pasta recipe inspiration?!
More pasta recipes to try from the blog:
Easy Cheesy Shells (from my Gatherings e-cookbook)
Until the next cooking adventure,
Jess
