Orecchiette with Italian Sausage, Broccoli and Basil Pesto

Orecchiette, which means “little ears” in Italian, is a delightful pasta shape that perfectly catches bits of sauce and toppings. This recipe takes inspiration from the Apulia region of southern Italy, combining orecchiette with sweet Italian pork sausage, tender broccoli and a generous coating of basil pesto.

Ready in about half an hour, this dish is a fantastic weeknight dinner that feels special but comes together with minimal effort. The creamy pesto sauce, savory sausage and fresh broccoli create a balanced and satisfying meal that’s sure to become a family favorite.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chicken Stock ConcentrateView 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. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Cut any large broccoli florets into bite-sized pieces. Remove the sausage from its casings and discard the casings.
2. Once the water is boiling, add the orecchiette and cook until al dente, about 13-15 minutes, stirring occasionally. Reserve ½ cup of the pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add the broccoli and 2 teaspoons of water. Cover and steam for 3 minutes. Uncover, increase heat to medium-high and cook until browned and tender, 3-6 minutes more, stirring occasionally. Season with salt and pepper. Transfer the broccoli to a plate and set aside.
4. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned and cooked through, about 4-5 minutes.
5. Return the orecchiette and broccoli to the pan with the sausage. Add the pesto, chicken stock concentrate, ¼ cup of the reserved pasta water and half of the Parmesan. Toss everything together until well coated and a thick sauce forms, about 1-2 minutes. If the pan seems dry, add more reserved pasta water, 1 tablespoon at a time, until creamy. Season with salt and pepper to taste.
6. Divide the finished orecchiette among plates. Sprinkle with the remaining Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute orecchiette with other short pasta shapes like shells, rotini or farfalle. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

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

How do I store leftovers?

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