Orecchiette with Sausage and Broccoli
Easy one-pan orecchiette with sweet Italian sausage, broccoli, and a buttery finish. Fast weeknight pasta using pantry spices and reserved pasta water.
Pasta as a main course shouldn’t be overly complicated. As with most of these recipes, the goal is to spend time together in the kitchen, not scrubbing a million pots and pans. All you need to do is brown some high-quality sausage, saute vegetables in the same pan to pick up the fond, and then toss it all together with pasta and a little more olive oil (and butter for that “secret” restaurant finish.)
This recipe comes to us from our partner MeatCrafters. You can try our spices in their quality sausages and charcuterie.
This recipe comes to us from our partner MeatCrafters. You can try our spices in their quality sausages and charcuterie.
- Brown sausage, then sauté broccoli in the same pan to capture the pan flavor.
- Cook orecchiette just shy of done and finish in the pan with reserved pasta water and butter for a silky sauce.
- Recipe is flexible: swap greens or sausage, adjust heat with red pepper flakes, and save one pot for easy cleanup.
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes. Cut fresh broccoli into bite size florets and sauté until tender. You may need a minute or two longer than frozen. If you want softer florets, blanch them 1 to 2 minutes first and then finish in the pan.
What can I use instead of broccoli?
You can swap in broccoli rabe, Swiss chard, mustard greens, kale, or even spinach. Tough greens like broccoli rabe or kale benefit from slicing stems thin or blanching first to reduce bitterness and ensure even cooking.
How do I keep the pasta from getting dry?
Reserve a half cup of pasta water before draining. Add it back to the pan a tablespoon at a time while tossing until the sauce coats the pasta. Finish with olive oil and butter to add shine and moisture.
Can I use a different sausage or make this vegetarian?
Yes. Swap sweet Italian for hot, mild, pork, or turkey sausage. For vegetarian, use plant-based sausage or seasoned mushrooms and add a pinch of fennel seed and red pepper for similar flavor.
Why should I undercook the orecchiette slightly?
Orecchiette should be cooked just under al dente because it will finish cooking in the pan with the sausage and broccoli. That prevents overcooked, mushy pasta and helps it absorb sauce flavors.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or a drizzle of olive oil and a bit of butter to restore creaminess.
What does finishing with butter and pasta water do?
Starchy pasta water helps bind oil and juices into a light sauce. Adding butter at the end creates a glossy, rich coating and rounds the flavors for that restaurant-style finish.
Can I use fresh broccoli instead of frozen?
Yes. Cut fresh broccoli into bite size florets and sauté until tender. You may need a minute or two longer than frozen. If you want softer florets, blanch them 1 to 2 minutes first and then finish in the pan.
What can I use instead of broccoli?
You can swap in broccoli rabe, Swiss chard, mustard greens, kale, or even spinach. Tough greens like broccoli rabe or kale benefit from slicing stems thin or blanching first to reduce bitterness and ensure even cooking.
How do I keep the pasta from getting dry?
Reserve a half cup of pasta water before draining. Add it back to the pan a tablespoon at a time while tossing until the sauce coats the pasta. Finish with olive oil and butter to add shine and moisture.
Can I use a different sausage or make this vegetarian?
Yes. Swap sweet Italian for hot, mild, pork, or turkey sausage. For vegetarian, use plant-based sausage or seasoned mushrooms and add a pinch of fennel seed and red pepper for similar flavor.
Why should I undercook the orecchiette slightly?
Orecchiette should be cooked just under al dente because it will finish cooking in the pan with the sausage and broccoli. That prevents overcooked, mushy pasta and helps it absorb sauce flavors.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or a drizzle of olive oil and a bit of butter to restore creaminess.
What does finishing with butter and pasta water do?
Starchy pasta water helps bind oil and juices into a light sauce. Adding butter at the end creates a glossy, rich coating and rounds the flavors for that restaurant-style finish.
Excellent and so easy to make. My only difference in prep was I added a little chicken broth while the broccoli was cooking and stirred in some fresh ricotta at the end. Delicious and everybody loved it.