Orecchiette with Sausage and Broccoli

Orecchiette with Sausage and Broccoli

Orecchiette pasta tossed with savory Italian sausage and vibrant broccoli in a flavorful garlic and chicken broth sauce, finished with Parmesan and fresh herbs. This hearty and wholesome dish is perfect for a satisfying weeknight meal that comes together in just 30 minutes.

Ingredients

• 1 lb (450g) orecchiette pasta
• 1 lb (450g) sweet or spicy Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 1/2 cups low sodium chicken broth
• 1/2 teaspoon kosher salt (adjust according to broth saltiness)
• 1 lb (450g) broccoli or broccolini, cut into 1/2 inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Freshly cracked black pepper, to taste

Directions

1. In a large deep skillet or Dutch oven, cook sausage and onion over medium-high heat until sausage is browned and onion softened, breaking up sausage as it cooks, about 5 minutes.
2. Reduce heat to medium, add garlic and red pepper flakes, sauté 1-2 minutes until fragrant. If sticking occurs, deglaze pan with a splash of chicken broth or water.
3. Pour in chicken broth and bring to a boil. Add orecchiette and salt. Stir and reduce heat to low, cover and simmer 12 minutes.
4. Add broccoli to the skillet, stir, cover and cook 3-5 minutes more until pasta is tender and broccoli bright green and softened.
5. Remove from heat and let sit uncovered 5-10 minutes if sauce is too watery to thicken slightly.
6. Stir in Parmesan and chopped parsley. Season with black pepper and additional salt if desired.
7. Serve hot, topped with extra Parmesan and parsley.