Skillet Orecchiette with Pesto, Sweet Italian Sausage and Baby Broccoli

This pesto orecchiette is a hearty, fast-moving skillet pasta built around tender baby broccoli, browned sweet Italian pork sausage and a glossy Parmesan-pesto sauce.

The pasta cooking water is the key: it loosens the pesto just enough to coat every piece of orecchiette while helping the cheese melt into a thick, savory sauce.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the baby broccoli. Bring a large pot of salted water to a boil. Trim off any woody ends from the baby broccoli, then cut the stalks and florets into 1-inch pieces. Remove the sausage from its casings if needed.
2. Add the orecchiette to the boiling water. Cook, stirring occasionally, until al dente, 9 to 12 minutes. Before draining, carefully reserve 1/2 cup of the pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a large drizzle of olive oil in a large pan over medium heat. Add the baby broccoli and 4 teaspoons water. Cover and steam for 3 minutes.
4. Uncover the pan and raise the heat to medium-high. Cook the baby broccoli, tossing occasionally, until browned in spots and tender, 3 to 6 minutes more. Season with salt and pepper, then transfer to a plate.
5. In the same pan, heat another large drizzle of olive oil over medium-high heat. Add the sausage and cook, breaking it into pieces, until browned at the edges and no longer pink, 4 to 5 minutes.
6. Stir in a pinch of chili flakes, using more or less to taste and cook for 30 seconds.
7. Add the drained orecchiette, cooked baby broccoli, pesto, reserved pasta water and half of the Parmesan to the pan. Toss for 1 to 2 minutes, until everything is well coated and the sauce thickens. Season with salt and pepper to taste.
8. Divide the pasta among plates. Sprinkle with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I leave out the chili flakes?

Yes. The chili flakes are added to taste, so you can skip them or serve them on the side for anyone who wants extra heat.

Why do I need to save pasta water?

The reserved pasta water helps loosen the pesto and melt the Parmesan into a thicker sauce that coats the pasta evenly.

How should the baby broccoli be cut?

Trim away the woody bottom ends, then cut both the stalks and florets into 1-inch pieces so they cook evenly.

How do I know the sausage is cooked?

Cook it until the pieces are no longer pink and the edges are browned and slightly crisp.