Orecchiette with Italian Sausage, Broccoli and Pesto

This orecchiette pasta dish is inspired by the flavors of Apulia, a southern Italian region known for its simple yet bold cuisine. The name “orecchiette” means “little ears,” referring to the pasta’s distinctive shape that perfectly catches the sauce. Here, we pair it with sweet Italian pork sausage, tender broccoli florets and a generous dollop of basil pesto for a quick, satisfying meal.

Ready in just 30 minutes, this recipe is ideal for busy weeknights. The sausage is browned until crispy, the broccoli is steamed and then pan-seared and everything comes together with a creamy, cheesy pesto sauce. Serve it with extra Parmesan on top for a finishing touch.

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Ingredients

16 ounce Broccoli FloretsView 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 a different pasta shape?

Yes, any short pasta like shells, fusilli or penne works well in this recipe.

Can I make this dish vegetarian?

Absolutely! Substitute the sausage with plant-based Italian sausage or add more vegetables like mushrooms or bell peppers.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth.