Orecchiette with Sausage and Broccoli Recipe
This orecchiette with sausage and broccoli is a delicious and nutritious weeknight dinner ready in 30 min.
Equipment
- large skillet
- Pot
Ingredients
Pasta and Broccoli
- 16 oz broccoli florets about 2 small crowns
- 1 lb orecchiette pasta
- 1 tablespoon olive oil
- 16 oz raw Italian sausage
- 4 cloves garlic
- 2 cups reserved pasta water
- grated parmesan cheese for topping
- red pepper flakes for topping
- freshly cracked pepper for topping
- flaky sea salt for topping
Instructions
Cooking Instructions
- Prep broccoli: clean and trim broccoli. Chop florets into small pieces.
- Cook pasta as directed on the package, but take off the heat 2 minutes early. BE SURE TO RESERVE 2 CUPS PASTA WATER.
- Heat 1 tablespoon of olive oil in a large skillet. When it’s hot, add sausage to the pan, breaking it up with the back of a spatula or spoon. Cook for about 5-6 minutes, until browned.
- Add chopped broccoli and garlic to the pan, tossing everything together. Cook for about 5-6 minutes, until broccoli has softened. Add a sprinkle of water to help steam (and soften up) the broccoli.
- When pasta is finished cooking, add the drained pasta to the pan, along with ½ of the pasta water.
- Toss everything together and add extra pasta water if the mixture seems dry.
- Serve with desired toppings: parmesan cheese, a drizzle of olive oil, flaky sea salt, red pepper flakes, and freshly cracked pepper to taste.
Notes
Store in an airtight container in the fridge for 3–4 days. Not ideal for freezing due to texture changes in the pasta and broccoli. Reheat the sausage pasta in a hot skillet or in the microwave until heated through. Drizzle with a little olive oil if it feels dry.
Nutrition
Serving: 1plate
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