Orecchiette with Sausage and Broccoli
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This recipe for Orecchiette with Sausage and Broccoli will become a regular staple on your weeknight dinner menu. This traditional Italian pasta dish is easy to make in just 25 minutes and it’s packed with flavor!
Why you’ll love this recipe
Orecchiette, also known as “little ear” pasta is a pasta shape traditional of the Apulia region of Italy. It’s a small pasta that can be used in any recipe that you’d use small shells, farfalle, or macaroni noodles. It’s great for pasta salads, tossing with your favorite pasta sauce, or making this delicious and easy orecchiette pasta recipe.
After trying a similar dish at an Italian restaurant in San Diego, I knew that I had to come home and recreate it so I could share the recipe with you. After testing and perfecting the recipe, here’s why I know you’ll love it!
- It’s filled with different flavors and textures. From the tender pasta, to the crisp broccoli, to the spicy Italian sausage, and creamy cheese, this dish is full of bold flavors and great textures.
- It’s so easy to make. You only need 25 minutes and 10 ingredients to make this simple pasta recipe.
- The leftovers are great. Double the recipe and reheat the leftovers for delicious lunches throughout the week!
Ingredients
Here I explain the best ingredients for this orecchiette with sausage recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Orecchiette pasta – this pasta is easy to find at most major grocery stores with the other dried pastas.
- Extra virgin olive oil
- Onion
- Garlic
- Italian sausage – I like to use hot Italian sausage to spice up this pasta recipe. Feel free to use mild Italian sausage, if that’s what you prefer. You’ll want loose Italian sausage. If you can’t find it, you can use sausage links and simply remove the sausage from the casing before preparing this recipe.
- Broccoli – while orecchiette is traditionally served with broccoli rabe in Italy, it can be hard to find at grocery stores in the US, so I replaced it with traditional broccoli. Feel free to use either one, if you’re able to find broccoli rabe at a grocery store near you. If using traditional broccoli, you’ll want to dice it into small pieces so that it steams to a perfect texture with the pasta.
- Chicken broth
- Italian seasoning – click the link to make my easy homemade spice blend in just 5 minutes. You can make it ahead of time and keep it in the pantry for up to 6 months. You can also pick up a pre-made Italian seasoning mix on the spice aisle at the grocery store.
- Butter
- Pecorino Romano cheese – this hard, salty cheese from Italy is made with sheep’s milk. While it’s similar to parmesan cheese, it does have a stronger, more salty flavor that pairs well with the other flavors in this dish. If you can’t find Pecorino Romano cheese, you can replace it with fresh grated parmesan, but I would recommend you taste the pasta dish before serving it to see if you need to add salt, since parmesan is not as salty as Pecorino Romano.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cook the orecchiette pasta. Bring a large pot of salted water to boil on the stove over high heat. Add the orecchiette pasta and cook according to the package directions until al dente. Remove one cup of the pasta cooking water, then drain the pasta and and set it aside. While the pasta cooks, prepare the rest of the dish.
- Cook onions, garlic and sausage. Heat olive oil in a large pot, or dutch oven, on the stove over medium-high heat. Once the oil is hot, add diced onions and cook for 4-5 minutes. Add minced garlic and cook for an additional minute. Add loose Italian sausage, cook and crumble until no longer pink.
- Add broccoli and season. Add diced broccoli florets, chicken broth and Italian seasoning to the pot. Stir to combine, then cover and cook for 3-4 minutes.
- Add butter. Remove the lid, add butter to the pot and let it melt over the sausage and broccoli.
- Add pasta and cheese. Once the butter has melted, add the cooked pasta to the pot, along with grated Pecorino Romano cheese.
- Stir to combine all of the ingredients. Add about 1/4 cup of the reserved pasta cooking water. Add more grated cheese and stir until all of the cheese has melted into the dish. Add more pasta water if needed. Remove from the heat and serve immediately.
Optionally top with dollops of burrata cheese or ricotta cheese if you want to add a creamy finish to the dish. To add a little more spice, sprinkle red pepper flakes on top.
Storage and reheating
This recipe makes great leftovers. In fact, I like to double this recipe so I can make sure that I have plenty to eat throughout the week for lunch! You’ll want to store orecchiette leftovers in an airtight container in the fridge for up 5 days.
To reheat an individual portion of the pasta, place it in a bowl with 1-2 tablespoons water or chicken broth. This will keep it moist as you reheat it in the microwave for 2-3 minutes.
To reheat more than one portion, I recommend adding it to a pan on the stove over medium heat with 2-4 tablespoons liquid (water or chicken broth) to keep it moist. Reheat for 5-6 minutes on the stove, or until it’s heated through.
What to serve with it
Pair the orecchiette with a simple Italian Salad and Garlic Bread for a delicious Italian feast!
More pasta recipes
Add all of these popular pasta recipes to your weekly dinner menu! They’re delicious and easy to make.
Orecchiette with Sausage and Broccoli
Ingredients
- 1 pound orecchiette pasta
- 1 tablespoon olive oil
- ½ cup onion, diced
- 4 cloves garlic, minced
- 1 pound Italian sausage, loose, or links removed from the casing
- 1 pound broccoli florets, diced into small pieces
- 1 cup chicken broth
- 1 tablespoon Italian seasoning, click link for homemade recipe
- ¼ cup butter
- ½ cup pecorino romano cheese, grated
Instructions
- Bring a large pot of salted water to a boil on the stove over high heat.
- Add the orecchiette and cook according to package directions until al dente. Remove one cup of the pasta cooking water, then drain the pasta and and set it aside. Drain and set aside.
- In the meantime, add the olive oil to a large pot, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the onion, cook 3-4 minutes, then add the garlic and cook for an additional minute.
- Add the Italian sausage, crumble and cook through, 7-9 minutes.
- Add the broccoli, chicken broth and Italian seasoning. Stir to combine, then cover and cook for 3-4 minutes.
- Uncover the skillet, add the butter and let it melt. Once the butter is melted, mix in the cooked pasta, half of the grated cheese, and about ¼ cup of the reserved pasta cooking water. Stir to combine, then add the remaining cheese and stir again. Add more pasta water if needed. Remove from the heat and serve immediately.
Notes
- You’ll want to store orecchiette leftovers in an airtight container in the fridge for up 5 days. Reheat them in the microwave or on the stove. I recommend adding a little liquid (water or chicken broth) to prevent the pasta from drying out as it reheats.
Nutrition Facts
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