Taste of Home: Comfort in a Bowl
Oh, my friends, do you ever get that craving for something that just feels like a warm hug in a bowl? Something that’s both comforting and exciting, a little bit rustic and totally satisfying? Well, I’ve got just the recipe for you! This Orecchiette with Sausage and Broccoli is a weeknight lifesaver, a guaranteed crowd-pleaser, and honestly, it tastes like it came from a fancy Italian trattoria, but it’s ridiculously easy to whip up right in your own kitchen. I remember the first time I made this, it was a chilly evening, and within minutes, my kitchen was filled with the most amazing aromas. It’s become a staple in my house, and I just know you’re going to love it too!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in about 30 minutes, making it perfect for busy weeknights.
- Easy: No fancy techniques required here, just simple steps that lead to delicious results.
- Giftable: While you’ll want to eat it all yourself, the components (like the sausage mixture) can be prepped ahead, and the final dish is always a hit if you need to bring something to a potluck.
- Crowd-pleasing: The savory sausage, tender broccoli, and perfectly shaped orecchiette pasta are a winning combination for just about everyone.
Ingredients You’ll Need
Gathering your ingredients is half the fun! Here’s what you’ll need to create this little piece of pasta heaven:
- 1 pound orecchiette: These “little ears” are the perfect shape to scoop up all the delicious sauce and bits of sausage.
- 5 tablespoons extra virgin olive oil, divided: The foundation of flavor, plus it helps everything cook beautifully.
- 1 pound sweet or spicy sausage, removed from casings: You choose your adventure! Sweet for a milder kick, or spicy for a little more excitement.
- 3 garlic cloves, minced: Because what’s Italian cooking without garlic? It adds that essential aromatic punch.
- 1 cup chicken broth: This helps steam the broccoli and create a lovely, light sauce.
- 1 pound broccoli florets: Fresh and vibrant, broccoli adds a nice touch of green and a healthy dose of goodness.
- ½ teaspoon salt: To enhance all those wonderful flavors.
- ¼ teaspoon red pepper flakes: Just a tiny pinch for a whisper of heat that complements the sausage.
- 3 tablespoons unsalted butter: For that extra touch of richness and to help the sauce coat everything beautifully.
- ½ cup freshly grated Pecorino Romano: The salty, sharp finish that brings it all together. Don’t skimp on the good stuff!
How to Make It: Step-by-Step Magic
Let’s get cooking! Follow along, and you’ll have a fantastic meal in no time.
- Get Your Pasta Going: First things first, get a big pot of salted water boiling for your orecchiette. Cook the pasta according to the package directions until it’s perfectly al dente – that means tender but still with a slight bite. Before you drain it, do me a favor and scoop out about 1 cup of that starchy pasta water. This liquid gold is our secret weapon for making a silky sauce! Then, drain the pasta and set it aside.
- Brown the Sausage: While your pasta is doing its thing, grab a large skillet. Heat 3 tablespoons of the olive oil over medium-high heat. Add your sausage (casings removed, remember!). Break it up with your spoon as it cooks, and let it get nice and browned. Once it’s cooked through, use a slotted spoon to lift the sausage out of the skillet and set it aside on a plate. Leave those tasty drippings in the pan!
- Aromatic Infusion: Now, add the remaining 2 tablespoons of olive oil to that same skillet. Toss in your minced garlic and those little red pepper flakes. Cook for just about 30 seconds until you can smell that heavenly garlic aroma. Be careful not to burn the garlic – we just want it fragrant!
- Tender-Crisp Broccoli: Time for the broccoli! Add your beautiful broccoli florets to the skillet, followed by the chicken broth. Sprinkle in the salt. Cover the skillet and let it cook for about 5-7 minutes, or until the broccoli is tender but still has a slight crispness to it. You don’t want mushy broccoli, just perfectly cooked florets.
- Bring It All Together: Now for the grand finale! Return that cooked sausage to the skillet with the broccoli. Add your drained orecchiette and the unsalted butter. Give everything a good toss to combine. If the sauce seems a little dry, this is where that reserved pasta water comes in. Add a splash at a time, tossing continuously, until you reach a lovely, glossy sauce that coats every piece of pasta and broccoli.
- Serve and Savor: Ladle this deliciousness into bowls. Top generously with that freshly grated Pecorino Romano cheese. Serve immediately and get ready for the compliments!
Substitutions & Additions: Make It Your Own!
This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity!
- Sausage Swap: No sausage on hand? Ground chicken, turkey, or even some crumbled Italian-style meatballs would be delicious. For a vegetarian option, try plant-based sausage or extra hearty chickpeas.
- Veggie Power: Feel free to add other vegetables! Spinach, kale, or even some sun-dried tomatoes would be wonderful additions. Just toss them in during the last few minutes of cooking the broccoli.
- Spice Level: If you love heat, add more red pepper flakes! If you prefer it milder, you can omit them entirely.
- Cheesy Goodness: While Pecorino Romano is traditional and delicious, grated Parmesan cheese is a great substitute.
- A Splash of Brightness: A squeeze of fresh lemon juice at the end can add a lovely zesty note that cuts through the richness.
Tips for Success: Little Things That Make a Big Difference
Want to make this recipe even better? Here are a few of my go-to tips:
- Don’t Overcook the Pasta: Al dente is key! It will continue to cook a little in the skillet, so you want it to have that perfect bite.
- Pasta Water is Your Friend: Seriously, don’t skip reserving that pasta water. It’s the secret to a perfectly emulsified sauce.
- Prep Ahead: You can mince your garlic and cut your broccoli florets a day in advance to save even more time on busy nights.
- Hot Skillet for Sausage: Make sure your skillet is properly heated before adding the sausage. This helps it brown nicely and release its delicious fat.
How to Store It: Leftover Love
If, by some miracle, you have any leftovers, they store beautifully! Let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over low heat with a splash of water or broth, or microwave it. I often find it tastes even better the next day!
FAQs
Can I make this vegetarian?
Absolutely! You can swap out the sausage for plant-based Italian sausage or add a can of rinsed and drained cannellini beans or chickpeas when you add the broccoli. You might want to increase the seasonings slightly to compensate for the lack of sausage flavor.
What kind of sausage is best?
Both sweet and spicy Italian sausage work wonderfully. If you like a little heat, go for the spicy. If you prefer a milder flavor, sweet Italian sausage is perfect. You can also use bulk sausage if you can’t find links.
Can I use different pasta shapes?
While orecchiette are ideal for catching the sauce, feel free to use other short pasta shapes like penne, rotini, or farfalle if that’s what you have on hand.
Is it necessary to add the pasta water?
Yes, it’s highly recommended! The starchy pasta water helps to create a smooth, cohesive sauce that beautifully coats the pasta and vegetables. It’s what takes this dish from good to absolutely amazing.
Orecchiette with Sausage and Broccoli
Equipment
- Large pot For cooking pasta
- Large skillet For cooking sausage, aromatics, and vegetables
- Slotted spoon For removing sausage from skillet
Ingredients
Main ingredients
- 1 pound orecchiette Cooked according to package directions until al dente
- 5 tablespoons extra virgin olive oil Divided
- 1 pound sweet or spicy sausage Removed from casings
- 3 cloves garlic Minced
- 1 cup chicken broth
- 1 pound broccoli florets
- 0.5 teaspoon salt
- 0.25 teaspoon red pepper flakes
- 3 tablespoons unsalted butter
- 0.5 cup Pecorino Romano Freshly grated
Instructions
- Boil a large pot of salted water for the orecchiette. Cook pasta according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.1 pound orecchiette
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add sausage (casings removed), break it up, and brown it. Remove sausage with a slotted spoon, leaving drippings in the pan.1 pound orecchiette
- Add the remaining 2 tablespoons of olive oil to the skillet. Add minced garlic and red pepper flakes, and cook for about 30 seconds until fragrant, being careful not to burn the garlic.1 pound orecchiette
- Add broccoli florets and chicken broth to the skillet. Sprinkle with salt. Cover and cook for 5-7 minutes, or until broccoli is tender-crisp.1 pound orecchiette
- Return the cooked sausage to the skillet with the broccoli. Add the drained orecchiette and butter. Toss to combine. Add reserved pasta water, a splash at a time, until a glossy sauce forms.1 pound orecchiette
- Serve the pasta, topped generously with grated Pecorino Romano cheese.1 pound orecchiette