Orecchiette with Broccoli and Sausage in Pesto Cream

This orecchiette pasta, whose name means “little ears” in Italian, is the perfect vehicle for a hearty and flavorful sauce. Tender broccoli florets and sweet Italian sausage are tossed with al dente pasta and a generous amount of basil pesto, creating a dish that’s both comforting and vibrant. A sprinkle of Parmesan cheese adds a salty, nutty finish.

Whether you’re looking for a standout side dish for a holiday gathering or a quick and satisfying weeknight dinner, this recipe delivers. It comes together in about 25 minutes and serves 6-8 as a side or 2-3 as a main course. The combination of textures and flavors-from the crisp sausage to the tender broccoli and the creamy pesto-makes every bite delightful.

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Ingredients

8 ounce Baby BroccoliView 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. 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, you can substitute regular broccoli. 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.