Orecchiette with sausage and broccoli is a classic Italian pasta dish that beautifully balances comfort and simplicity. "Orecchiette," meaning "little ears" in Italian, are perfectly shaped to cradle bits of crumbled sausage and tender broccoli florets in every bite.
The savory richness of the sausage complements the mild, slightly bitter notes of the broccoli, while garlic, chili flakes, and a touch of olive oil bring depth and warmth.
This dish is both hearty and wholesome, making it an ideal weeknight dinner or casual dinner-party favorite. It’s a rustic, satisfying meal that delivers bold flavor with minimal ingredients and effort.
Orecchiette with sausage and broccoli is a traditional Italian dish, especially popular in the Puglia region of southern Italy. The name “orecchiette” means “little ears” in Italian, referring to the pasta’s distinct shape.
These small, concave pasta pieces are perfect for capturing the savory sauce made from spicy sausage, tender broccoli, garlic, and olive oil.
This recipe is easy to prepare, deeply flavorful, and ideal for a weeknight dinner or a hearty weekend meal. It's rustic, satisfying, and requires only a handful of ingredients—proof that simple food can be truly spectacular.
Orecchiette with sausage and broccoli is a comforting Italian pasta dish known for its simple yet bold flavors.
The ear-shaped pasta perfectly holds bits of savory Italian sausage and tender broccoli florets, all coated in a light garlic and olive oil sauce.
A pinch of chili flakes adds a subtle heat, while a sprinkle of Parmesan cheese ties everything together.
This one-pan meal is both satisfying and easy to prepare, making it ideal for busy weeknights or casual dinners.
It’s a delicious way to enjoy greens and protein in a well-balanced, hearty dish that’s loved by kids and adults alike.
Start by bringing a large pot of salted water to a boil. While you're waiting, rinse and chop the broccoli into small, uniform florets.
Once the water is boiling, add the broccoli and blanch it for about 2–3 minutes until bright green and slightly tender. Use a slotted spoon to remove the broccoli and set it aside.
In the same water, cook the orecchiette according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon into small crumbles.
Cook for 6–8 minutes, or until the sausage is browned and cooked through.
Remove the sausage from the pan and set aside, leaving the drippings in the pan for flavor.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced garlic and red pepper flakes (if using) and sauté for 30 seconds to 1 minute, just until fragrant—don’t let the garlic brown.
Add the blanched broccoli and season with a bit of salt and pepper. Sauté for 3–4 minutes, allowing the broccoli to absorb the flavors.
Return the cooked sausage to the skillet and stir everything together. Add the drained orecchiette and a splash (start with ¼ cup) of the reserved pasta water.
Toss everything together over medium heat until the sauce lightly coats the pasta and ingredients are evenly combined—about 2–3 minutes.
Add a bit more pasta water if it seems too dry. Remove from heat, stir in the grated Parmesan, and adjust seasoning with more salt, pepper, and optionally a bit of lemon zest or juice for brightness.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Orecchiette with sausage and broccoli strikes the perfect balance between comfort food and freshness. The sausage delivers savory depth, while the broccoli adds texture and slight bitterness that complements the richness of the meat and cheese.
The garlic and olive oil bring it all together in a light yet satisfying sauce. It’s one of those recipes that feels like a hug in a bowl—warming, simple, and made with love.
Whether you're cooking for family, friends, or just yourself, this dish is sure to please. It’s budget-friendly, uses pantry staples, and comes together in under 40 minutes. Perfect for busy weeknights or a lazy Sunday evening with a glass of wine.
Orecchiette with sausage and broccoli is a classic Italian dish from the Puglia region.
The word orecchiette means “little ears,” and these small, concave pasta shapes are perfect for catching bits of sausage, garlic, and olive oil, making every bite satisfying.
With just a few ingredients, this dish delivers bold flavors and hearty comfort.
Here’s how to make it even better with smart tips and creative serving ideas:
1. Choose the right sausage:
Opt for Italian sausage, either sweet or spicy, depending on your preference. If you enjoy bold flavor, go for spicy sausage with red pepper flakes. If using links, remove the casing and break it into small chunks for even browning.
2. Use fresh or frozen broccoli:
Fresh broccoli florets give the best texture, but frozen works in a pinch. Blanch the broccoli in boiling water for 2–3 minutes, then transfer to ice water to keep its vibrant green color. This also helps it cook quickly in the skillet later without getting mushy.
3. Salt the pasta water generously:
The broccoli and orecchiette cook in the same pot. Use enough salt in the water—think of it as seasoning the vegetables and pasta from within. A good rule: 1 tablespoon of salt per 4 cups of water.
4. Cook pasta al dente:
You’ll be finishing the pasta in the skillet with sausage and broccoli, so slightly undercook the orecchiette by 1–2 minutes. It’ll soak up flavor without becoming too soft.
5. Save the pasta water:
Before draining, reserve 1 cup of pasta water. This starchy liquid helps bind the sauce and gives a silky texture without cream.
6. Use quality olive oil and garlic:
Sauté sliced garlic in extra virgin olive oil until golden but not browned. The garlic should infuse the oil without becoming bitter.
7. Layer flavors:
Deglaze the sausage skillet with a splash of white wine or a squeeze of lemon for brightness. Add a pinch of red pepper flakes for heat and finish with grated Pecorino Romano or Parmesan for depth.
1. Toss, don’t drown:
This isn’t a saucy pasta—less is more. Toss everything together in the skillet and use the reserved pasta water to create a light coating. It should cling to the pasta, not pool in the dish.
2. Add texture with toppings:
Top with toasted breadcrumbs for crunch. A quick mix of panko breadcrumbs sautéed in butter or olive oil with garlic and herbs adds a lovely texture contrast.
3. Freshen it up:
Add fresh chopped parsley, basil, or a bit of lemon zest before serving. These brighten up the dish and cut through the richness of the sausage.
4. Make it creamy (optional):
For a creamier twist, stir in a spoonful of ricotta or mascarpone cheese just before serving. It creates a luscious coating without needing a heavy cream sauce.
5. Serve with a side salad or bread:
A crisp arugula or mixed greens salad with lemon vinaigrette complements the richness. Crusty garlic bread is also a crowd-pleaser and perfect for mopping up the sauce.
Servings:
This dish typically serves 4 people generously, but it can stretch to 6 servings if served with salad and sides.
Leftovers:
Orecchiette with sausage and broccoli reheats well. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth and warm gently on the stove or in the microwave to revive the pasta.
Make it ahead:
You can prep the sausage and broccoli mixture a day ahead. When ready to serve, cook fresh pasta and toss everything together in minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen it up. Avoid microwaving for long, as the pasta can become rubbery.
