Orecchiette with Sausage and Broccoli Recipe

When you’re craving comfort food that’s both hearty and wholesome, Orecchiette with Sausage and Broccoli is your weeknight dinner hero. This classic pasta dish is packed with savory sausage, tender greens, and pillowy pasta—simple ingredients that come together in a truly magical Italian-inspired meal.

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Ingredients You’ll Need

There’s nothing fussy here—just a smart lineup of kitchen staples that each bring something special. These ingredients build bold, cozy flavors and the kind of texture that makes you go back for “just one more bite.”

• Broccoli florets: Fresh crowns cut into small, bite-sized pieces so they tenderize quickly and cling to the pasta.
• Orecchiette pasta: These little “ears” are perfect for scooping up all the saucy goodness and bits of sausage and broccoli.
• Olive oil: A drizzle for sautéing brings out the flavor in everything and adds richness.
• Raw Italian sausage: Use sweet or spicy depending on your mood—either way, the sausage is the star, infusing the whole skillet with deep, savory notes.
• Garlic: Four generous cloves, sliced or minced, bring a savory, aromatic backbone to the sauce.
• Reserved pasta water: Gold! It’s starchy, salty, and essential for getting that silky, glossy sauce that clings to every bite.
• Parmesan cheese: For a salty, nutty finishing touch that nobody can resist.
• Olive oil, red pepper flakes, freshly cracked pepper, flaky sea salt: All the toppings for finishing your bowl just the way you like it.

Variations

This recipe for Orecchiette with Sausage and Broccoli is already a classic, but it’s super easy to tweak based on what’s in your kitchen or what your family loves most. Mix and match, and make it yours!

• Swap the Pasta: Can’t find orecchiette? Shells or penne work beautifully too, capturing those tasty bits of sausage and greens.
• Switch Up the Sausage: Use chicken or turkey sausage for a lighter spin, or try a plant-based sausage to make it vegetarian (just be sure to add a splash of extra olive oil for richness).
• Add More Greens: Toss in some kale, spinach, or Swiss chard to boost the veggie factor and amp up the color.
• Spice It Up: Go bold with hot Italian sausage or an extra shower of red pepper flakes if you love a little heat in your bowl.

How to Make Orecchiette with Sausage and Broccoli

Step 1: Prep the Broccoli

Start by giving your broccoli crowns a good rinse, then chop them into small, even florets. The smaller pieces cook quickly and nestle perfectly into the orecchiette, catching every bit of flavor.

Step 2: Cook the Pasta

Set a large pot of salted water over high heat and cook the orecchiette according to the package directions—just pull it off the heat two minutes early. Tip: Before you drain, scoop out at least 2 cups of the starchy pasta water for your sauce. It makes all the difference!

Step 3: Brown the Sausage

In a large skillet, heat the olive oil over medium-high heat. Remove sausage from its casings and crumble it into the pan, using a spatula to break it up into bite-sized pieces. Cook, stirring occasionally, until the sausage is browned and cooked through—about 5 to 6 minutes.

Step 4: Sauté Broccoli and Garlic

Add the chopped broccoli and garlic to the skillet with the sausage. Toss together—don’t worry if you get a little sizzle! Let the broccoli soften for about 5 to 6 minutes, adding a splash of pasta water to help it steam and become tender while soaking up all those savory sausage drippings.

Step 5: Bring It All Together

Now toss the drained orecchiette right into the skillet. Pour in about half of your reserved pasta water. Stir everything together so every bit of pasta is coated in the savory sauce, adding more pasta water a splash at a time if things look a little dry.

Step 6: Finish & Serve

Turn off the heat and shower your skillet with parmesan, flaky sea salt, more cracked black pepper, and a drizzle of golden olive oil. Divide among bowls and bring on the toppings—think red pepper flakes or extra parmesan for pure pasta bliss!

How to Serve Orecchiette with Sausage and Broccoli

Garnishes

This dish shines with a final pinch of flaky sea salt, a flurry of grated parmesan, and a drizzle of your best olive oil. If you love a little heat, a few red pepper flakes or fresh cracked black pepper take the flavor to the next level.

Side Dishes

A big Italian chopped salad or a crisp Caesar balances the rich, savory flavors perfectly. If you’re really going all out, some warm garlic bread for mopping up every last bit is pure joy.

Creative Ways to Present

Bring out your shallow pasta bowls or serve family-style in a big, rustic skillet for a cozy, inviting look. Tuck a wedge of lemon on each plate for squeezing, or top with a tangle of fresh basil or microgreens for a splash of color.

Make Ahead and Storage

Storing Leftovers

Leftovers of Orecchiette with Sausage and Broccoli keep well for 3–4 days in an airtight container in the fridge. The flavors deepen overnight, making lunch the next day something to look forward to.

Freezing

Freezing isn’t ideal here because the pasta and broccoli can turn mushy, but if you do freeze, reheat gently and expect a softer texture. For best results, enjoy it fresh or just from the fridge.

Reheating

Reheat gently in a skillet over medium heat, splashing in a little extra olive oil or water to refresh the sauce. The microwave works in a pinch—just cover and heat in short bursts, stirring between each round.

FAQs

Final Thoughts

If you’re ready for a new weeknight tradition, Orecchiette with Sausage and Broccoli brings comfort and flavor to the table in the very best way. I hope you’ll give this recipe a try and make it your own—it’s one of those meals that feels like home, every single time. Enjoy!

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