Orecchiette with Broccoli, Sausage and Pesto

This pasta dish takes inspiration from the southern Italian region of Apulia, where orecchiette-meaning “little ears”-originates. The small, ear-shaped pasta perfectly catches the vibrant pesto and savory sausage in every bite.

With tender broccoli florets, sweet Italian sausage and a generous coating of basil pesto and Parmesan, this meal comes together quickly for a satisfying weeknight dinner. It’s a crowd-pleaser that’s both comforting and full of flavor.

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Ingredients

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

12 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit 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-sized pieces. Remove sausage from casings.
2. Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.
3. Heat a large drizzle of olive oil in a large pan over medium heat. Add broccoli and 4 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 large drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up into pieces with a spatula or wooden spoon. 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 broccoli, pesto, pasta cooking water, sausage mixture and half the Parmesan to pot with orecchiette. Return pot to stove over medium-high heat. 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 fusilli or penne works well, though orecchiette is traditional.

Can I make this vegetarian?

Absolutely! Omit the sausage and add extra vegetables like bell peppers or mushrooms.

How do I store leftovers?

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