Easy Orecchiette with Sausage and Broccoli Recipe

This isn’t just any pasta dish; it’s basically a hug in a bowl. It’s the kind of meal you whip up when you need something quick, comforting, and surprisingly delicious. Sausage, broccoli, cute little ear-shaped pasta (that’s the orecchiette!), all tossed together in a simple sauce that just…works. Trust me, even picky eaters will go back for seconds. And honestly, if I can make it, anyone can.

My husband, bless his heart, used to be a strictly meat-and-potatoes kind of guy. Veggies? Groan. But this? This Orecchiette with Sausage and Broccoli? He devours it. Seriously, the first time I made it, he went back for thirds and then asked if there were leftovers for lunch the next day! And now? It’s a weekly request. Even my little one, who usually throws broccoli on the floor, will sneak bites of it when it’s mixed in with the pasta and sausage. I’m telling you, it’s magic. One time I made a double batch and then secretly ate the last serving standing over the stove with a fork. No regrets.

Why You’ll Love This Easy Orecchiette with Sausage and Broccoli Recipe

• It’s ready in like, 30 minutes. Perfect for those nights when you’re staring into the fridge, wondering where the day went.
• Only ONE pan… Okay, fine and a pasta pot. But still, minimal cleanup! Hallelujah!
• It’s secretly healthy! Broccoli, protein…you can totally pretend it’s a salad. (Don’t tell anyone I said that.)
• You can customize it! No sausage? Use ground turkey or even chickpeas. Hate broccoli? (Gasp!) Sub in spinach or kale. It’s all good.
• And most importantly? It’s YUM. Period.

How to Make It

Okay, so first things first, get your water boiling for the pasta. Don’t forget to salt it – pasta water should taste like the sea, remember? While that’s happening, chop up your broccoli into florets. I like to keep them on the smaller side, because, well, they cook faster that way, and who has time for huge broccoli trees?

Now, grab a big skillet or pot (I’m all about one-pot meals, saves on dishes, ya know?). Brown your sausage in it. If it’s in casings, just squeeze the meat out. No casings? No problem. Get it nice and crumbly. Drain off any excess grease – nobody wants a greasy pasta.

Next, toss in the broccoli and garlic. Cook it until the broccoli is bright green and slightly tender. The garlic should smell amazing, but don’t let it burn! Burnt garlic is the WORST.

Add the cooked pasta to the skillet with the sausage and broccoli. Pour in some chicken broth (or pasta water if you’re feeling fancy), a little bit of Parmesan cheese (because cheese makes everything better, right?), and stir it all together. Make sure everything is coated in that yummy sauce.

Season with salt and pepper to taste. And that’s it! Seriously. Done. Now, serve it up, maybe with a little extra Parmesan on top because why not?

Ingredient Notes

• Orecchiette Pasta: These little “ears” are perfect for catching all that yummy sauce and bits of sausage and broccoli. If you can’t find it, shells or bowties work great too. Just don’t use spaghetti. That would be weird.
• Italian Sausage: I usually go for sweet Italian sausage, but hot Italian sausage adds a nice kick if you’re into that kind of thing. You can also use turkey sausage if you’re trying to be healthy-ish. I won’t judge.
• Broccoli: Fresh is best, but frozen broccoli florets work in a pinch. Just make sure to thaw them out first, or they’ll make your dish all watery. Learned that one the hard way.
• Garlic: Fresh garlic is a must! Don’t even think about using garlic powder. (Okay, maybe if you’re REALLY desperate).
• Chicken Broth: Adds a nice depth of flavor to the sauce. You can also use vegetable broth or even just pasta water.
• Parmesan Cheese: The good stuff, not the stuff in the green can. It makes all the difference.
• Olive Oil: For sautéing the garlic and keeping things from sticking. Don’t skimp on it!
• Salt & Pepper: You know, to season things. Don’t forget them!

Recipe Steps:

1. Boil orecchiette pasta until al dente.
2. Chop broccoli into small florets.
3. Brown Italian sausage in a large skillet, then drain excess grease.
4. Add broccoli and minced garlic to the skillet; cook until tender.
5. Combine cooked pasta, sausage, and broccoli in the skillet.
6. Pour in chicken broth and Parmesan cheese; stir well.
7. Season with salt and pepper to taste.
8. Serve immediately with extra Parmesan, if desired.

What to Serve It With

Honestly, this is a pretty complete meal on its own. But if you’re feeling fancy, a simple side salad with a vinaigrette dressing is always a good choice. Or maybe some crusty bread for soaking up all that delicious sauce. And don’t forget the wine! A crisp white wine, like Pinot Grigio, pairs perfectly with this dish. Or a beer – whatever you have really.

Tips & Mistakes

• Don’t overcook the pasta! Nobody likes mushy pasta. Al dente is the way to go.
• Watch the garlic closely! Burnt garlic is bitter and gross.
• Don’t be afraid to add more chicken broth if the sauce is too thick. You want it to be nice and creamy.
• Taste as you go! Seasoning is key to a good dish.
• And remember, it’s okay to mess up! Cooking is all about experimenting and having fun.

Storage Tips

Leftovers (if there ARE any) can be stored in an airtight container in the fridge for up to 3 days. It’s actually pretty good cold straight from the fridge, but I usually heat it up in the microwave. Sometimes I even eat it for breakfast. Don’t judge me!

Variations and Substitutions

• No sausage? Use ground beef, ground turkey, or even some crumbled tofu.
• Hate broccoli? (I still can’t believe some people do…) Use spinach, kale, or even some roasted red peppers.
• No Parmesan cheese? Use Pecorino Romano or Asiago cheese.
• Need it to be gluten-free? Use gluten-free pasta. Obviously.
• One time I was out of garlic, so I used a pinch of garlic salt. It worked, but fresh garlic is so much better!
• I’ve also been known to throw in some red pepper flakes for a little extra heat.

Frequently Asked Questions

Easy Orecchiette with Sausage and Broccoli Recipe

This simple yet delicious recipe combines orecchiette pasta, savory sausage, and fresh broccoli to create a hearty and satisfying meal. Perfect for a family dinner or a quick weeknight meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz orecchiette pasta
• ▢ 12 oz Italian sausage casings removed
• ▢ 4 cups broccoli florets cut into bite-sized pieces
• ▢ 2 tbsp olive oil
• ▢ 3 cloves garlic minced
• ▢ 0.5 tsp red pepper flakes optional
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 1 tsp salt adjust to taste
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
• In a large skillet, heat olive oil over medium-high heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
• Add the garlic and red pepper flakes to the skillet with the sausage and sauté for about 1 minute until fragrant.
• Add the broccoli florets to the skillet and cook for about 3-4 minutes, until bright green and just tender.
• Add the cooked pasta to the skillet with the sausage and broccoli. Stir well to combine all ingredients.
• Stir in the grated Parmesan cheese, salt, and black pepper. Toss everything together until well combined and the cheese is melted.
• Serve immediately, with additional Parmesan cheese on the side if desired.

Notes

Feel free to add more red pepper flakes if you like your pasta with a little extra kick. You can also substitute the Italian sausage with turkey sausage for a leaner version.