Orecchiette with Broccoli and Sausage in Pesto Cream

This hearty pasta dish features orecchiette, the little ear-shaped pasta that perfectly catches every bit of sauce. Tender broccoli and sweet Italian sausage are tossed with a vibrant basil pesto and finished with Parmesan cheese. It’s a versatile recipe that works as a side for a crowd or a main course for two.

The combination of spicy chili flakes, savory sausage and bright pesto creates a balanced flavor profile that’s both comforting and fresh. Ready in about 30 minutes, this dish is ideal for busy weeknights or holiday gatherings.

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Ingredients

16 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

18 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

12 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 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 ½ 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 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. TIP: Skip the chili flakes if anyone in your family is sensitive to spicy heat.
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. Transfer pasta mixture to a serving dish (or serve it straight from the pan). Sprinkle with remaining Parmesan and serve, letting everyone help themselves.

Recipe Tips

FAQ

Can I use regular broccoli instead of baby broccoli?

Yes, regular broccoli works well. Just cut it into small florets and adjust steaming time as needed.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add more vegetables like mushrooms or bell peppers. You can also use a plant-based sausage alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.