Orecchiette with Sausage and Broccoli
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!
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
Calories 980kcal (49%)Carbohydrates 97g (32%)Protein 41g (82%)Fat 49g (75%)Saturated Fat 19g (95%)Polyunsaturated Fat 6gMonounsaturated Fat 23gCholesterol 131mg (44%)Sodium 1334mg (56%)Potassium 980mg (28%)Fiber 8g (32%)Sugar 6g (7%)Vitamin A 1136mg (23%)Vitamin C 106mg (128%)Calcium 266mg (27%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!