Orecchiette with Sausage and Broccoli is a classic Italian pasta dish that perfectly balances hearty, savory flavors with wholesome ingredients. The ear-shaped orecchiette pasta cradles crumbles of juicy Italian sausage and tender broccoli florets, all tossed in a light garlic and olive oil sauce.
A hint of chili flakes adds subtle heat, while grated Parmesan finishes the dish with a touch of richness. Simple yet deeply satisfying, this recipe is a go-to for busy weeknights or cozy family dinners.
It’s a one-pan wonder that captures the essence of rustic Italian comfort food with minimal effort and maximum flavor.
Orecchiette with sausage and broccoli is a rustic southern Italian dish that perfectly blends simplicity and bold flavor. “Orecchiette,” meaning “little ears” in Italian, is a small pasta shape that holds sauce exceptionally well.
Traditionally paired with leafy greens like rapini or broccoli rabe, and balanced with the rich, savory notes of Italian sausage, this dish is both hearty and nutritious.
It’s commonly served in Puglia, the heel of Italy’s boot, and has gained international appeal for its ease and comforting taste.
This recipe brings together tender orecchiette pasta, flavorful sausage, and crisp-tender broccoli in a garlicky, olive-oil-rich sauce. With just a handful of ingredients and a cooking time of under 40 minutes, this is a perfect weeknight meal that feels elevated but approachable.
Orecchiette with Sausage and Broccoli
Description
Orecchiette with Sausage and Broccoli is a classic Italian pasta dish that balances hearty flavors with simple ingredients.
The "little ear"-shaped orecchiette perfectly cradles crumbled Italian sausage, while tender broccoli florets add a vibrant, slightly bitter contrast.
Garlic, chili flakes, and olive oil enhance the dish with bold, rustic aromas, and a dusting of Parmesan cheese brings everything together.
Quick to prepare yet full of rich, savory notes, this one-pan meal is ideal for weeknight dinners or casual gatherings.
It’s both comforting and satisfying, celebrating the essence of Southern Italian cooking with every bite.
Ingredients
Instructions
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Start by bringing a large pot of salted water to a boil. While the water heats up, wash and cut the broccoli into small bite-sized florets. Mince the garlic cloves and remove the casings from the sausage.
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Once the water is boiling, add the orecchiette pasta. About 4 minutes before the pasta is done cooking (check the box for time, usually around 10-12 minutes total), toss in the broccoli florets. This method saves time and reduces the number of pots. Cook until the broccoli is just tender but still vibrant green.
Before draining, reserve about ½ cup of the starchy pasta water, which helps create a silky sauce later. Drain the pasta and broccoli together and set aside.
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While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it into crumbles with a wooden spoon or spatula.
Cook until browned and cooked through—about 6–8 minutes. If using spicy sausage, adjust the red pepper flakes accordingly. You can also drain excess fat, depending on your preference.
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Push the sausage to the side of the pan and add another 1–2 tablespoons of olive oil, then toss in the minced garlic and red pepper flakes.
Sauté for about 1 minute, or until fragrant, but not browned. Stir everything together to combine.
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Add the drained orecchiette and broccoli into the skillet with the sausage and garlic. Toss well to combine.
Add a splash of the reserved pasta water to loosen the mixture and help the sauce cling to the pasta.
Stir over low heat until everything is well coated and warmed through—about 2–3 minutes.
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Season with salt and freshly ground black pepper to taste. Stir in freshly grated Parmesan or Pecorino Romano, mixing until melted into the sauce.
Add a final drizzle of olive oil or a squeeze of lemon juice for brightness, if desired.
Serve hot, garnished with extra cheese and a sprinkle of lemon zest or parsley for color and aroma.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 35g54%
- Cholesterol 60mg20%
- Sodium 900mg38%
- Total Carbohydrate 55g19%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 30g60%
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Orecchiette with Sausage and Broccoli is a timeless dish from southern Italy, particularly Puglia, that combines simple, hearty ingredients into a meal that’s both comforting and satisfying.
The name "orecchiette" translates to "little ears," which perfectly describes the pasta’s unique shape—designed to catch sauces and bits of meat or vegetables in each bite.
While the base recipe is straightforward—orecchiette pasta, Italian sausage, broccoli, garlic, and olive oil—there are a number of ways to elevate the flavors and textures.
Here’s a deep dive into how to get the best results, along with serving tricks that will impress your guests or family.
Cooking Tips for the Perfect Orecchiette
- Choose High-Quality Sausage:
- Use fresh Italian sausage, preferably spicy if you want a kick.
- Remove the casings and break it into small chunks. Browning it well will add texture and deepen flavor through caramelization.
- Don’t Overcook the Broccoli:
- You want the broccoli to be tender but not mushy.
- Blanch the broccoli florets in the pasta water for 2–3 minutes before adding them to the sausage. This keeps the process efficient and helps retain color and nutrients.
- Use the Right Pasta Water:
- Save a cup of starchy pasta water before draining the orecchiette. This water will help bind the sauce and give it a creamy texture without any cream.
- Add pasta water slowly to loosen the sauce as needed while combining everything.
- Add Garlic at the Right Time:
- Sauté minced garlic in olive oil after browning the sausage but before adding the pasta and broccoli.
- Don't burn the garlic—cook it just until fragrant to avoid bitterness.
- Don’t Overcrowd the Pan:
- Use a large enough skillet or sauté pan to combine all ingredients evenly without steaming them.
- If your pan is small, consider mixing everything in the pasta pot instead.
Serving Tricks to Impress
- Garnish with Crunch:
- Toast breadcrumbs in olive oil with a pinch of salt and red pepper flakes. Sprinkle them on top just before serving for added texture and flavor.
- This trick mimics "poor man’s Parmesan" used in traditional southern Italian kitchens.
- Finish with Freshness:
- A squeeze of fresh lemon juice brightens the dish and balances the richness of the sausage.
- Freshly chopped parsley or a few torn basil leaves add a touch of color and herbal aroma.
- Cheese Wisely:
- While traditional recipes often skip cheese, a light grating of Pecorino Romano or Parmesan can enhance umami without overpowering.
- Avoid using too much cheese—this is a savory dish with bold flavors from the sausage.
- Serve It Right:
- Plate the pasta in warm bowls to retain heat.
- Drizzle with a bit of extra virgin olive oil just before serving for a glossy finish.
- Add Optional Heat:
- Serve with a small dish of crushed red pepper flakes on the side for those who like extra spice.
Servings and Storage
- Servings: This recipe typically serves 4 hearty portions.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to loosen the sauce.
- Make-Ahead Tip: You can cook the sausage and prep the broccoli in advance and refrigerate for up to a day before finishing the dish.
Tips and Variations
- Broccoli Rabe Option: For a more traditional approach, use broccoli rabe (rapini), which has a slightly bitter flavor that balances the richness of sausage. Blanch it for 2–3 minutes before sautéing.
- Cheese Swap: Pecorino Romano offers a saltier, sharper bite than Parmesan and complements spicy sausage well.
- Pasta Substitutes: Orecchiette is ideal, but if unavailable, substitute with small pasta shapes like shells, cavatelli, or fusilli.
- Make It Creamy: For a richer sauce, stir in a few tablespoons of cream or a dollop of ricotta at the end.
- Vegetarian Version: Replace sausage with sautéed mushrooms or chickpeas and season with smoked paprika or fennel for a “meaty” flavor.
Seasonality
- Best in Fall and Winter, but great year-round. The hearty ingredients provide comfort during cooler months, while broccoli is widely available year-round.
Conclusion
Orecchiette with sausage and broccoli is more than just pasta—it's a comforting, flavorful dish that celebrates Italian home cooking.
The combination of chewy pasta, savory sausage, and vibrant green broccoli in a garlic-infused sauce is both satisfying and simple.
Whether you’re cooking for family or entertaining guests, this meal delivers big flavor with little effort. Best of all, it's adaptable to your pantry and taste preferences.
With a good olive oil drizzle and a final dusting of cheese, every bite is a reminder of how beautiful simplicity in cooking can be.
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Frequently Asked Questions
What kind of sausage works best in this dish?
The best choice is Italian sausage, either mild or spicy, depending on your taste. Pork sausage adds deep flavor, but chicken or turkey sausage can be used for a lighter version. Removing the casing before cooking allows the sausage to crumble and brown more evenly, creating a richer texture and flavor.
Can I use a different type of pasta instead of orecchiette?
Yes! While orecchiette (“little ears”) is ideal because it holds the sauce and sausage bits in its cup shape, you can substitute with shells, cavatelli, or fusilli. These pasta shapes also trap the sauce well and complement the chunky ingredients. However, avoid thin or long pasta like spaghetti or angel hair, as they won't carry the hearty sausage and broccoli as effectively.
Do I need to blanch the broccoli before adding it to the pan?
Blanching is optional. Some recipes recommend boiling or steaming the broccoli briefly (2–3 minutes) to soften it slightly and maintain its bright green color. Alternatively, you can add it directly to the pan with the sausage and sauté until tender. This one-pan method deepens the flavor and simplifies cleanup.
How can I make this dish healthier?
To lighten the dish, use chicken or turkey sausage, whole wheat pasta, and broccoli rabe or spinach for extra nutrients. Reduce the oil and skip the optional cheese topping.
You can also use low-sodium broth instead of pasta water for added depth without the salt.
