Orecchiette with Italian Sausage, Broccoli and Pesto

Orecchiette, meaning “little ears” in Italian, is a delightful pasta shape that perfectly cradles sauces and small ingredients. This recipe draws inspiration from the Apulia region of southern Italy, combining orecchiette with sweet Italian pork sausage, broccoli florets and a vibrant basil pesto.

Ready in just 25 minutes, this dish is a fantastic option for a busy weeknight. The sausage adds savory depth, while the broccoli brings a fresh crunch, all tied together with a creamy pesto coating and a sprinkle of Parmesan cheese.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-size pieces. Remove sausage from casings.
2. Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-12 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add broccoli and 2 tsp water. Cover and steam 3 minutes. Uncover and increase heat to medium high. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.
4. Heat another drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds.
5. Add orecchiette, broccoli, pesto, pasta cooking water and half the Parmesan to pan. Toss until everything is well coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.
6. Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like shells or penne works well, but orecchiette is traditional.

Can I substitute the sausage?

Absolutely, try chicken or turkey sausage for a lighter option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.