Orecchiette With Sausage and Broccoli

This orecchiette pasta dish is packed with flavor and quick to make — and the whole family gobbles it up, broccoli and all.

Courtesy of Jennifer Segal

Sometimes it seems impossible to make a meal the whole family loves: what one child happily eats, the other one is “not in the mood for.” But every once in a while, I come upon a recipe that everyone clamors for, like this orecchiette pasta dish adapted from Lidia’s Italian Table by Lidia Bastianich. Not only is it quick and easy to make — 25 minutes tops — but the whole family devours it, broccoli and all.

What You’ll Need To Make Orecchiette With Sausage & Broccoli

Courtesy of Jennifer Segal

Orecchiette is named for its shape, which resembles a small ear (the Italian word orecchiette means small ear). If you can’t find it, it’s fine to substitute another pasta, like farfalle or fusilli.

Buy bulk sausage, or sausage meat without the casing, if possible (it’s often easy to find around holiday season as it’s used in stuffing recipes). It is ideal for making pasta dishes with sausage. Otherwise, just squeeze the sausage meat out of the casing.

Pecorino Romano is a hard, salty, and pungent Italian cheese made from sheep’s milk. It’s readily available in grated form in the cheese section of most large supermarkets but if you can’t find it, it’s fine to substitute Parmigiano Reggiano.

How To Make Orecchiette With Sausage & Broccoli

Begin by cooking the pasta.

Courtesy of Jennifer Segal

Meanwhile, heat 1 tablespoon of the olive oil in a large skillet and add the sausage.

Courtesy of Jennifer Segal

Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5 to 6 minutes.

Courtesy of Jennifer Segal

Add the garlic and cook a minute more.

Courtesy of Jennifer Segal

Add the remaining 4 tablespoons of olive oil, broccoli, chicken broth, salt and red pepper flakes. Cook, stirring frequently, until the broccoli is tender-crisp, 3 to 4 minutes.

Courtesy of Jennifer Segal

Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.

Courtesy of Jennifer Segal

Add the sausage and broccoli mixture to the drained pasta and toss well, along with half of the grated cheese.

Courtesy of Jennifer Segal

Transfer the pasta to a serving bowl or individual bowls and top with the remaining grated cheese.

Courtesy of Jennifer Segal

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Orecchiette with Sausage and Broccoli

By Jennifer Segal, adapted from Lidia’s Italian Table by Lidia Bastianich

This orecchiette pasta dish is packed with flavor and quick to make — and the whole family gobbles it up, broccoli and all.

Read the print-ready version from the original article.

Servings: 4-6

Total Time: 30 Minutes

Ingredients

• 1 pound orecchiette
• 5 tablespoons extra virgin olive oil, divided
• 1 pound sweet or spicy Italian sausage, removed from casings
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 pound broccoli florets
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 3 tablespoons unsalted butter
• ½ cup freshly grated pecorino Romano

Directions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5 to 6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
3. Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3 to 4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
4. Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
5. Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

This article was originally published on OnceUponaChef.com.

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