Is there anything more comforting than a bowl of pasta on a chilly evening? This orecchiette with sausage and broccoli recipe is like a warm hug—hearty, savory, with a hint of spice. I remember stumbling on this dish during a wandering Saturday market trip last fall; the aroma was irresistible, drawing me in like a moth to a flame.
Steps
- Boil a large pot of salted water and cook the orecchiette according to the package instructions.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook, breaking it apart with a spoon, until it begins to brown, about 5 to 6 minutes.
- Lower the heat to medium and add the minced garlic to the skillet. Cook for another minute, allowing the garlic to become fragrant.
- Pour in the remaining 4 tablespoons of olive oil, then add the broccoli, chicken broth, salt, and red pepper flakes. Stir frequently and cook until the broccoli is tender-crisp, approximately 3 to 4 minutes.
- Stir in the butter until it melts, then let the mixture simmer for a few minutes to thicken and enhance the flavors.
- Drain the pasta and return it to the pot. Combine it with the sausage and broccoli mixture, adding half of the grated cheese, and toss everything together well.
- Serve the pasta in a large bowl or individual bowls, and sprinkle the remaining grated cheese on top before serving.
Ingredients
- 1 pound orecchiette pasta
- 5 tablespoons extra virgin olive oil, divided
- 1 pound sweet or spicy Italian sausage, casings removed
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 pound broccoli florets
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons unsalted butter
- ½ cup freshly grated Pecorino Romano cheese
Nutritional Values
Calories: 3744 | Fat: 168 g | Saturated Fat: 60 g | Carbohydrates: 384 g | Sugar: 18 g | Fiber: 12 g | Protein: 174 g | Sodium: 4152 mg | Cholesterol: 306 mg
FAQ
- Can I use a different type of pasta instead of orecchiette?
- Yes, if you can’t find orecchiette, you can substitute it with other types of pasta like farfalle or fusilli.
- What can I use instead of Italian sausage?
- If Italian sausage isn’t available, you can use other types of sausage, or even ground meat seasoned with garlic, fennel, and other spices to replicate the flavor profile.
- Is there a substitute for Pecorino Romano cheese?
- If Pecorino Romano isn’t available, you can use Parmigiano Reggiano as a substitute.
- How do I reheat this dish if I’ve frozen it?
- To reheat, transfer the dish to the stovetop. If it seems a bit dry after freezing, add a little water or broth while reheating, being careful not to overcook it.
- Can this dish be prepared in advance and frozen?
- Yes, the dish can be prepared in advance and frozen for up to three months. Just ensure to reheat it thoroughly on the stovetop when ready to serve.
Tips
- If you can’t find orecchiette, feel free to swap it with pasta like farfalle or fusilli, which will still hold the sauce well and offer a similar texture to the dish.
- Opt for bulk sausage meat without the casing, if available, as this can save you time when preparing the dish. It’s often available during the holiday season as it’s used in many stuffing recipes.
- Pecorino Romano adds a salty and pungent flavor, but if it’s not available, Parmesan cheese is a suitable alternative that will still enhance the overall taste of the pasta.
- If you plan to make this dish ahead and freeze it, remember it can be stored for up to three months. When reheating, add a bit of water or broth to maintain the sauce’s consistency and ensure it doesn’t dry out.
Equipment
- Large Pot: Used for boiling the pasta.
- Large Skillet: Needed for cooking the sausage and broccoli mixture.
- Colander: Useful for draining the pasta.
- Grater: Required for grating the pecorino Romano cheese if not using pre-grated cheese.
