Orecchiette with Sausage, Broccoli and Pesto

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.

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Ingredients

8 ounce Broccoli FloretsView 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

unit SaltView ingredient guideLike ingredientDislike ingredient

unit 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.
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.

Recipe Tips

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.