Orecchiette with sausage and broccoli is a simple and hearty meal thats full of flavor. It comes from Puglia in southern Italy, where folks have been making this pasta by hand for years. The name orecchiette means “little ears” in Italian because the pasta pieces look like tiny ear shapes. Its rough surface catches sauce real good so every bite is tasty. It’s no wonder people all over love this dish, even outside Italy.
At the heart of this recipe you’ve got three main things: orecchiette pasta cooked just right, crumbled sausage, and bright green broccoli. The meaty taste of sausage goes great with the earthy broccoli. Throw in some garlic and a pinch of red pepper flakes and you get heat and smell that wake up your taste buds. It’s easy yet exciting to eat.
Broccoli is packed with vitamins and fiber so it adds nutrition too. When you mix it with protein-filled sausage and carbs from pasta, you end up with a dish thats not only comforting but also kinda wholesome. This meal shows you how just a few ingredients can turn into something special, and it brings a real bit of Italian charm to your table.
Origins of Orecchiette
Orecchiette pasta has a long history that goes back to Puglia, a region in southern Italy. People say it was first made by hand using flour and water only. Since then, families in that area have passed down the recipe for generations. The pasta’s shape that looks like tiny ears isnt just for looks – it holds sauce really well.
In Puglia, they often cook orecchiette with whatever vegetables are fresh that season. Broccoli is one of the favorites down south and it adds color and nutrients. Using simple, local ingredients is part of the Italian cooking style, and mixing pasta with veggies and meat shows how resourceful and rustic their meals can be.
Ingredients for Orecchiette with Sausage and Broccoli
To make this dish youll need some basic items that make all the taste and health benefits come together. Here’s what to grab:
- Pasta: Orecchiette is a must because of its shape and texture that grabs the sauce.
- Protein: Italian sausage, either spicy or mild, fresh or precooked, your call.
- Vegetables: Fresh broccoli works best, but frozen is ok if youre in a hurry. Just pay attention to cooking time.
- Extra stuff:
- Olive oil: Use good quality oil, extra virgin is best if you got it.
- Garlic: Fresh cloves beat jarred garlic any day for a stronger taste.
- Red pepper flakes: A little bit adds a kick and warmth.
- Parmesan cheese: Freshly grated melts nicer than the pre-grated kind.
If you need swaps, try gluten-free pasta or vegetarian sausage so it fits your diet.
Step-by-Step Directions for Preparation
Making this dish is pretty straight forward and fun. Just follow these steps:
1. Preparing the Ingredients
- Broccoli: Rinse it well, chop off tough ends, then break the stalk into small florets.
- Sausage: Cut a slit along the sausage casing and peel it off. Break the meat into little pieces.
- Garlic: Peel and chop 2 or 3 cloves so you have plenty of flavor.
2. Cooking the Pasta
Fill a big pot with water, add some salt and bring to a boil. Put in the orecchiette and cook until al dente, about 8–10 minutes. Drain it but save a cup of the cooking water.
3. Sautéing the Sausage
Heat a couple spoons of olive oil in a large pan over medium. Add the sausage bits and stir now and then. Cook until brown and done, about 5–7 minutes.
4. Adding Broccoli
Throw in the broccoli florets and garlic. Cook 4–5 more minutes until broccoli is bright green but still a bit crisp.
5. Combining Pasta with Sauce
Put the drained pasta into the pan with sausage and broccoli. Toss it all, add some reserved pasta water a little at a time till it looks saucy and creamy.
6. Serving
Dish it out on plates, sprinkle lots of grated Parmesan and a bit of red pepper flakes. If you want, drizzle a little extra olive oil or chop some fresh parsley on top.
Flavor Profile and Pairing Suggestions
This orecchiette dish blends savory sausage with mild broccoli and a hint of spice from garlic and pepper flakes. Its warm and earthy but never too heavy.
For drinks, a light white wine like Pinot Grigio or Soave works well. If you prefer red, try a Chianti. Serve with a green salad or some garlic bread for a complete meal.
Nutritional Information
One serving of this pasta is about 400–500 calories, depending on how much you pile on. You get protein from the sausage and fiber plus vitamins from the broccoli. It’s more balanced than some meat-only pastas, giving you carbs, fats, and protein all in one.
Orecchiette Variations
- Vegetarian: Swap sausage for cooked lentils or plant-based “meat.”
- Extra veggies: Add spinach, peas, or bell peppers for color and flavor.
- Fusion twist: Drizzle soy sauce or sesame oil for an Asian spin. Go vegan by skipping cheese and meat.
- Leftovers: Stir any extras into scrambled eggs or bake into a frittata for breakfast.
Tips for Perfect Orecchiette with Sausage and Broccoli
- Al dente: Don’t overcook the pasta, it should be firm to the bite.
- Adjust spice: Add red pepper flakes bit by bit so you get the heat you like.
- Fresh is best: Use the freshest broccoli and garlic you can find.
- Storing: Keep leftovers in a sealed container in the fridge. Reheat on the stove with a splash of water.
Frequently Asked Questions (FAQs)
- What type of sausage works best?
Pick spicy if you want a kick, or mild if you like sweeter flavors. - Can I use frozen broccoli?
Sure, but add it earlier so it cooks through. Watch the timing. - What if I can’t find orecchiette?
Try small shells or ditalini, though the texture will be a bit different. - How do I make it gluten-free?
Use gluten-free pasta made from rice, quinoa, or legumes. - Can I prep it ahead?
Yes, but store pasta and sauce separately so the pasta doesn’t turn mushy. Heat the sauce before mixing.
Conclusion
Orecchiette with sausage and broccoli mixes simple ingredients into a tasty and fun meal. It’s got that cozy Italian feel but is easy enough for any home cook. Give it a try and see how you like it—then share your own twists in the comments!
Orecchiette with Sausage and Broccoli
Equipment
- 1 large pot
- 1 large skillet
- 1 colander
- 1 wooden spoon
- 1 cooking spoon
Ingredients
- 12 oz orecchiette pasta
- 1 lb Italian sausage sweet or spicy, your choice
- 2 cups broccoli florets
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- ¼ cup olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 8-10 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta. Once cooked, drain the pasta and broccoli in a colander, reserving 1 cup of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Add the minced garlic and red pepper flakes to the skillet with the sausage. Sauté for about 1 minute until fragrant.
- Incorporate the cooked orecchiette and broccoli into the skillet, tossing everything together well. Add reserved pasta water gradually, a little at a time, until the desired sauce consistency is achieved.
- Season the dish with salt and freshly ground black pepper to taste. Cook for another 2 minutes, allowing all ingredients to meld together.
- Serve hot, topped with grated Parmesan cheese.
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