Orecchiette with Baby Broccoli and Chicken Sausage in Pesto

This classic Italian-inspired pasta dish comes together with just a handful of simple ingredients, but the combination of tender baby broccoli, savory chicken sausage and orecchiette (little ears) pasta steals the show. Tossed in a vibrant pesto sauce and finished with a sprinkle of Parmesan, it’s a quick and delicious weeknight wonder you’ll want to make again and again.

Ready in about 25 minutes, this recipe is perfect for busy evenings when you crave something hearty yet fresh. The slight heat from chili flakes balances the richness of the pesto and cheese, while the orecchiette’s shape catches every bit of sauce. Serve it with a side salad or crusty bread for a complete meal.

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Ingredients

18 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

12 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Baby BroccoliView 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

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard the bottom inch of the baby broccoli, then cut stalks and florets into 1-inch pieces. Remove the sausage from its casings.
2. Add the orecchiette pasta to the boiling water. Cook until al dente, 9-11 minutes. Drain, reserving 1/2 cup of the pasta water.
3. Heat a large drizzle of olive oil in a large pan over medium heat. Add the baby broccoli and cook until tender, 5-7 minutes, tossing occasionally. Season with salt and pepper. Remove from the pan and set aside.
4. Heat another large drizzle of olive oil in the same pan over medium-high heat. Add the sausage and break it up into pieces. Cook until browned and cooked through, 4-5 minutes. Add a pinch of chili flakes (if desired) and cook another 30 seconds.
5. Add the cooked pasta, baby broccoli, half of the Parmesan cheese, the reserved pasta water and the pesto to the pan.
6. Toss everything together until the pasta is coated in a saucy coating, 1-2 minutes. Season with salt and pepper. Serve sprinkled with the remaining Parmesan cheese.

Recipe Tips

FAQ

Can I use regular broccoli instead of baby broccoli?

Yes, you can substitute regular broccoli. Cut it into small florets and peel the thick stems, then cook as directed.

What can I use instead of chicken sausage?

Italian pork sausage or turkey sausage work well. For a vegetarian option, try plant-based sausage or add white beans.

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 to refresh the sauce.