Pesto Orecchiette with Sausage and Baby Broccoli

This orecchiette pasta dish is inspired by the flavors of Apulia, a region in southern Italy known for its love of this little ear-shaped pasta. Here, we pair it with sweet Italian sausage, tender baby broccoli and a generous coating of basil pesto. The result is a hearty, satisfying meal that comes together in just 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients to create a creamy, flavorful sauce without any heavy cream. The pasta cooking water helps bind the pesto and Parmesan into a silky coating that clings to every bite. Feel free to adjust the chili flakes to your heat preference.

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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 bottom 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 to the pot. Cook, stirring occasionally, until al dente, 9-12 minutes. Carefully scoop out and reserve ½ cup of the pasta cooking water, then 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 and increase the heat to medium-high. 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, tossing, 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. Tip: Skip the chili flakes if anyone at your table isn’t a fan of spicy heat-you can always add them at the end.
5. Add the orecchiette, baby broccoli, pesto, reserved pasta cooking water and half of 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 between plates. Sprinkle with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like shells or fusilli works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add more vegetables like mushrooms or bell peppers. Use a vegetarian pesto.