Orecchiette with Sweet Italian Sausage, Baby Broccoli and Pesto

This orecchiette pasta dinner brings together savory sweet Italian pork sausage, tender baby broccoli and a glossy pesto-Parmesan sauce.

The small round pasta catches bits of sausage and sauce in every bite, while a pinch of chili flakes adds gentle heat.

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Ingredients

6 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 the baby broccoli. Bring a large pot of salted water to a boil. Trim away any woody ends from the baby broccoli, then cut the stalks and florets into 1-inch pieces. Remove the sausage from its casings.
2. Add the orecchiette to the boiling water. Cook, stirring occasionally, until al dente, 9 to 11 minutes. Reserve 1/4 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 baby broccoli and 2 teaspoons water. Cover and steam for 3 minutes.
4. Uncover the pan and raise the heat to medium-high. Cook the baby broccoli, tossing occasionally, until browned and tender, 3 to 6 minutes more. Season with salt and pepper, then transfer it out of the pan and set aside.
5. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the sausage and break it into pieces as it cooks. Cook until the edges are crisp and the sausage is no longer pink, 4 to 5 minutes.
6. Add a pinch of chili flakes, using more or less to taste and cook for 30 seconds.
7. Add the drained orecchiette, cooked baby broccoli, pesto, reserved pasta cooking water and half of the Parmesan to the pan. Toss until the pasta is evenly coated and the sauce thickens, 1 to 2 minutes. Season with salt and pepper.
8. Divide the pasta between plates and sprinkle with the remaining Parmesan before serving.

Recipe Tips

FAQ

Why save pasta cooking water for this orecchiette recipe?

The reserved pasta water helps the pesto, Parmesan and pan juices come together into a sauce that coats the pasta.

How spicy is this sausage and pesto pasta?

The heat comes from the chili flakes. Use just a pinch for mild warmth or add more to taste.

How do I know when the sausage is cooked?

Cook it until the pieces are no longer pink and the edges look crisp, about 4 to 5 minutes over medium-high heat.