Orecchiette with Sausage, Broccolini and Basil Pesto

This orecchiette pasta, named for its resemblance to little ears, hails from the Apulia region of southern Italy. We’ve taken inspiration from that tradition to create a quick and satisfying dinner that’s perfect for busy weeknights.

Tender broccolini and sweet Italian sausage are tossed with al dente orecchiette and a generous coating of basil pesto, finished with salty Parmesan. The result is a hearty, flavorful dish that comes together in about 30 minutes.

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Ingredients

12 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

18 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

12 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Trim the woody ends from the baby broccoli, then cut stalks and florets into 1-inch pieces. Remove the sausage from its casings.
2. Once the water is boiling, add the orecchiette and cook, stirring occasionally, until al dente, 9-11 minutes. Before draining, carefully scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta.
3. Heat a large drizzle of olive oil in a large pan over medium heat. Add the baby broccoli and 4 teaspoons of water. Cover and steam for 3 minutes. Uncover, increase heat to medium-high and cook, tossing occasionally, until browned and tender, 3-6 minutes more. 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, breaking it up into pieces. 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.
5. Add the orecchiette, baby broccoli, pesto, reserved pasta cooking water and half the Parmesan to the pan. Toss until everything is well coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.
6. Divide the orecchiette mixture among plates. Sprinkle with the remaining Parmesan and serve.

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 and dice the stems. Adjust steaming time as needed.

What can I use instead of orecchiette?

Any short pasta shape like shells, fusilli or farfalle works well in this recipe.

Can I make this dish ahead of time?

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or broth.