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Orecchiette With Sausage and Broccoli Recipe
Ash Tyrrell

Orecchiette With Sausage and Broccoli Recipe

There’s something so comforting about a big bowl of pasta after a long day, and this orecchiette with sausage and broccoli recipe has quickly become one of my favorite weeknight dinners. I made it for the first time when I needed something quick, hearty, and satisfying without spending hours in the kitchen
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound orecchiette pasta – The little “ear-shaped” pasta holds onto sausage crumbles and broccoli beautifully. Medium shells or penne also work if needed.
  • 1 pound Italian sausage – Use mild sweet, or spicy sausage depending on your taste. I personally love spicy sausage for extra flavor.
  • 4 cups broccoli florets – Fresh broccoli gives the best texture and bright flavor. Chop it into small bite-sized pieces so it cooks evenly.
  • 1 tablespoon olive oil – Helps brown the sausage and adds richness to the dish.
  • 4 garlic cloves minced – Fresh garlic gives the pasta a deep savory flavor. Avoid jarred garlic for the best taste.
  • 2 cups reserved pasta water – The starchy water creates a silky sauce that coats the pasta perfectly.
  • ½ cup freshly grated Parmesan cheese – Freshly grated cheese melts much better than pre-shredded varieties.
  • ½ teaspoon red pepper flakes – Optional but they add a gentle heat that pairs perfectly with sausage.
  • Freshly cracked black pepper – Adds a bold finishing flavor.
  • Flaky sea salt – Use lightly at the end since sausage and Parmesan already contain salt

Method
 

  1. Wash the broccoli thoroughly and trim away any thick stems. Cut the florets into small bite-sized pieces so they soften quickly while cooking. Smaller broccoli pieces also mix better with the pasta and sausage.
  2. Fresh broccoli works best because it keeps a slight bite and bright flavor. I avoid frozen broccoli since it tends to become watery and mushy in the skillet.
  3. Bring a large pot of salted water to a boil and cook the orecchiette according to package directions. Stop cooking about 2 minutes early because the pasta will continue cooking in the skillet later.
  4. Before draining, reserve about 2 cups of pasta water. This starchy liquid is the secret to making the sauce smooth and glossy without needing cream.
  5. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and break it apart into small crumbles using a spoon or spatula while it cooks.
  6. Cook the sausage for about 5–6 minutes until browned and fully cooked. The browned bits at the bottom of the pan create incredible flavor for the sauce.
  7. Add the chopped broccoli and minced garlic directly into the skillet with the sausage. Stir everything together so the broccoli absorbs the flavorful sausage drippings.
  8. Cook for another 5–6 minutes until the broccoli softens slightly. Add a splash of water if needed to help steam the broccoli faster.
  9. Transfer the drained pasta into the skillet with the sausage and broccoli mixture. Pour in about half of the reserved pasta water and toss everything together thoroughly.
  10. The pasta water combines with the sausage juices to create a silky sauce that coats every piece of pasta. Add more pasta water gradually if the mixture looks dry.
  11. Turn off the heat and sprinkle freshly grated Parmesan cheese over the pasta. Toss until the cheese melts into the sauce and becomes creamy.
  12. Finish with red pepper flakes, cracked black pepper, flaky sea salt, and an extra drizzle of olive oil. Serve immediately while hot and flavorful.

Notes

  • I always cook the pasta slightly under al dente because it finishes perfectly in the skillet.
  • I prefer freshly grated Parmesan because it melts smoother and tastes richer.
  • I like adding extra garlic when using mild sausage for stronger flavor.
  • I sometimes blanch the broccoli briefly in the pasta water for softer texture.
  • I found that spicy Italian sausage gives the pasta the best flavor balance.
  • I save extra pasta water because the sauce thickens quickly as it sits.
  • I drizzle olive oil on leftovers before reheating to keep the pasta moist.
  • I occasionally add toasted breadcrumbs for extra crunch and texture.