June 16, 2026 · 25 min

Orecchiette with Sausage, Broccoli, and Pesto

Dinner25 min900 cal / serving

This hearty pasta dish takes inspiration from the flavors of southern Italy, where orecchiette—meaning “little ears”—is a beloved staple. The small, ear-shaped pasta perfectly catches the rich pesto and savory bits of sweet Italian sausage.

We’ve added tender broccoli florets for a pop of green and a touch of chili flakes for gentle heat. Tossed with Parmesan cheese and a generous spoonful of pesto, this meal comes together in just 25 minutes, making it an ideal weeknight dinner that feels special.

Ingredients

Broccoli Florets8 ounce Broccoli FloretsView ingredient guide
Orecchiette Pasta6 ounce Orecchiette PastaView ingredient guide
Chili Flakes1 teaspoon Chili FlakesView ingredient guide
Pesto2 ounce PestoView ingredient guide
Parmesan Cheese0.25 cup Parmesan CheeseView ingredient guide
Olive Oil2 teaspoon Olive OilView ingredient guide
Saltunit SaltView ingredient guide
Pepperunit PepperView ingredient guide

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.
  2. 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, tossing occasionally, until browned and tender, about 3-6 minutes more. Season with salt and pepper. Transfer to a plate and set aside.
  3. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the sausage, breaking it up into pieces with a spatula or wooden spoon. Cook until crisp at the edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook for another 30 seconds.
  4. Meanwhile, add the orecchiette to the boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
  5. Add the drained orecchiette, cooked broccoli, pesto, a splash of the reserved pasta water, and half of the Parmesan to the pan with the sausage. Toss until everything is well coated and a thick sauce forms, 1-2 minutes. Season with salt and pepper.
  6. Divide the orecchiette mixture between plates. Sprinkle with the remaining Parmesan cheese and serve immediately.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For a vegetarian version, omit the sausage and add extra broccoli or sautéed mushrooms.

Reserve more pasta water than you think you need—it’s the key to a silky sauce.

If you prefer a milder dish, skip the chili flakes or use just a pinch.

FAQ

Can I use frozen broccoli instead of fresh?

Yes, but thaw and pat it dry first to avoid excess water. Steam it for a shorter time since frozen broccoli is already blanched.

What can I substitute for orecchiette?

Any short pasta like farfalle, penne, or shells will work well. The shape doesn’t matter as much as the texture.

Is there a dairy-free option?

Use a dairy-free pesto and omit the Parmesan, or substitute with nutritional yeast for a cheesy flavor.

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