Description
A hearty and flavorful Italian pasta dish featuring orecchiette combined with savory Italian sausage and tender broccoli florets, all brought together in a light Parmesan cheese sauce. Perfect for an easy weeknight dinner.
Ingredients
Scale
Ingredients
- 12 ounces orecchiette pasta
- 1 pound Italian sausage (mild or spicy), casings removed
- 3 cups broccoli florets
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta cooking water (reserved)
- Salt and black pepper to taste
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the orecchiette pasta according to the package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water to cook until tender.
- Brown the Sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook for 6–8 minutes until the sausage is browned and cooked through.
- Sauté Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes to the sausage in the skillet. Sauté for 1–2 minutes until the garlic is fragrant, being careful not to burn it.
- Combine Pasta, Broccoli, and Sausage: Drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water. Add the pasta and broccoli to the skillet with the sausage. Toss everything together well.
- Create the Sauce: Slowly add the reserved pasta water to the skillet as needed to create a light sauce that coats the pasta evenly.
- Add Parmesan and Season: Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Mix thoroughly so the cheese melts and blends into the sauce.
- Serve: Serve the pasta immediately, optionally garnished with extra Parmesan cheese for added flavor.
Notes
- You can substitute broccoli with broccolini or spinach for a different vegetable variation.
- For a lighter dish, use turkey sausage instead of Italian sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To make this recipe gluten-free, use gluten-free orecchiette pasta.
