Pesto Orecchiette with Italian Sausage and Broccoli

This pesto orecchiette brings together tender pasta, savory sweet Italian pork sausage and bite-size broccoli in a rich, basil-forward sauce.

A splash of reserved pasta water helps the pesto and Parmesan cling to every curve, while chili flakes add just enough warmth to balance the dish.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the broccoli. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-size pieces. Remove the sausage from its casings.
2. Add the orecchiette to the boiling water. Cook, stirring occasionally, until al dente, 9 to 12 minutes. Reserve 0.25 cup pasta cooking water, then drain the pasta.
3. Heat 1 teaspoon olive oil in a large pan over medium heat. Add the broccoli and 2 teaspoons water. Cover and steam for 3 minutes.
4. Uncover the pan and increase the heat to medium-high. Cook the broccoli, tossing occasionally, until browned and tender, 3 to 6 minutes more. Season with salt and pepper, then transfer the broccoli to a plate.
5. Heat the remaining 1 teaspoon olive oil in the same pan over medium-high heat. Add the sausage and break it into pieces as it cooks. Cook until crisp at the edges and no longer pink, 4 to 5 minutes.
6. Add a pinch of chili flakes or more to taste and cook for 30 seconds.
7. Add the drained orecchiette, cooked broccoli, pesto, reserved pasta cooking water and half the Parmesan to the pan. Toss until everything 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

Can I use the full teaspoon of chili flakes?

Yes, but add them to taste. The recipe only needs a pinch for gentle heat, so use more if you prefer a spicier pasta.

Why do I need to save pasta cooking water?

The reserved water loosens the pesto and helps it coat the orecchiette, sausage and broccoli in a thicker sauce.

How do I know the sausage is done?

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