Name: Sausage Broccoli Orecchiette: A Delicious and Easy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 servings
Ingredients: 1 pound orecchiette pasta; 1 pound Italian sausage, casings removed (sweet or hot, your preference!); 1 large head of broccoli, cut into florets; 4 cloves garlic, minced; 1/2 cup olive oil, extra virgin; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup grated Pecorino Romano cheese, plus more for serving; 1/4 cup dry white wine (optional, but adds a nice depth of flavor); 1/4 teaspoon red pepper flakes (or more, to taste); Salt and freshly ground black pepper to taste; 1/4 cup reserved pasta water (important!)

Sausage broccoli orecchiette: just the name itself conjures up images of a comforting, satisfying meal, doesn't it? I'm thrilled to share this recipe with you, because it's not just delicious, it's also incredibly versatile and easy to whip up on a busy weeknight. Forget complicated recipes with endless ingredients; this dish is all about simple flavors coming together in perfect harmony.

Orecchiette, those adorable little "ear" shaped pasta, originate from Puglia, the heel of Italy's boot. Traditionally, they were handmade by pressing the dough with a knife to create their distinctive shape. While we might not be hand-making pasta tonight (unless you're feeling ambitious!), we can still appreciate the rustic charm and the way those little ears perfectly capture the flavorful sauce. The combination of sausage and broccoli is a classic pairing in Italian-American cuisine, offering a delightful balance of savory and slightly bitter notes.

What makes sausage broccoli orecchiette so beloved? Well, for starters, it's incredibly flavorful. The spicy Italian sausage adds a wonderful depth and richness, while the broccoli provides a fresh, slightly earthy counterpoint. The orecchiette pasta, with its unique shape, holds onto the sauce beautifully, ensuring every bite is bursting with flavor. Plus, it's a complete meal in one bowl – protein, vegetables, and carbohydrates all working together to keep you satisfied. And let's be honest, who can resist a dish that's both comforting and relatively quick to prepare? So, let's get cooking!

Ingredients:

1 pound orecchiette pasta
1 pound Italian sausage, casings removed (sweet or hot, your preference!)
1 large head of broccoli, cut into florets
4 cloves garlic, minced
1/2 cup olive oil, extra virgin
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup dry white wine (optional, but adds a nice depth of flavor)
1/4 teaspoon red pepper flakes (or more, to taste)
Salt and freshly ground black pepper to taste
1/4 cup reserved pasta water (important!)

Preparing the Broccoli and Sausage:

First, let's get the broccoli ready. Wash the broccoli florets thoroughly. If the stems are thick, you can peel them and chop them into smaller pieces so they cook evenly with the florets.
Now, for the sausage. In a large skillet or Dutch oven, heat about 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it's browned and cooked through. This usually takes about 7-10 minutes. Make sure there are no pink bits left!
Remove the sausage from the skillet with a slotted spoon and set it aside in a bowl. Leave any rendered fat in the skillet – that's where all the flavor is!
Add the remaining olive oil (about 1/2 cup minus the 1 tablespoon you already used) to the skillet. Reduce the heat to medium. Add the minced garlic and red pepper flakes. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as it will become bitter.
Add the broccoli florets to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the broccoli is bright green and slightly tender-crisp, about 5-7 minutes. You might need to add a splash of water to the skillet if it starts to dry out. The goal is to steam the broccoli a bit as it cooks.
If using white wine, now's the time to add it. Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, until it's mostly evaporated. This will add a lovely depth of flavor to the dish.
Return the cooked sausage to the skillet with the broccoli. Stir to combine and keep warm over low heat while you cook the pasta.

Cooking the Orecchiette:

Bring a large pot of salted water to a rolling boil. The water should be generously salted – think "sea water" salty. This is crucial for seasoning the pasta properly.
Add the orecchiette pasta to the boiling water. Cook according to the package directions, until al dente. Al dente means "to the tooth" in Italian – the pasta should be firm and slightly chewy, not mushy.
Before draining the pasta, reserve about 1/4 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy sauce that clings to the pasta.
Drain the pasta well. Don't rinse it! We want to keep that starch on the pasta.

Bringing It All Together:

Add the drained pasta to the skillet with the broccoli and sausage. Toss everything together to combine.
Add the grated Parmesan and Pecorino Romano cheeses to the skillet. Toss again to coat the pasta evenly.
If the sauce seems dry, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help to emulsify the sauce and create a creamy texture.
Taste and adjust the seasoning as needed. You might need to add more salt, pepper, or red pepper flakes to taste.
Serve immediately. Garnish with extra grated Parmesan and Pecorino Romano cheese, if desired. A drizzle of good quality olive oil is also a nice touch.

Tips and Variations:

Spice it up! If you like a little more heat, add more red pepper flakes to the skillet. You can also use hot Italian sausage instead of sweet sausage.
Add some greens. Feel free to add other vegetables to this dish, such as spinach, kale, or Swiss chard. Add them to the skillet along with the broccoli.
Make it vegetarian. Omit the sausage and add more vegetables, such as mushrooms, bell peppers, or zucchini.
Use different pasta shapes. If you don't have orecchiette, you can use other small pasta shapes, such as penne, farfalle, or cavatappi.
Add some lemon. A squeeze of fresh lemon juice at the end adds a bright, zesty flavor to the dish.
Toast some breadcrumbs. Toasted breadcrumbs add a nice crunchy texture to the dish. Simply toast some breadcrumbs in a skillet with olive oil until golden brown. Sprinkle them over the pasta before serving.
Make it ahead of time. You can prepare the broccoli and sausage mixture ahead of time and store it in the refrigerator for up to 2 days. When you're ready to serve, cook the pasta and add it to the skillet with the broccoli and sausage.
Freezing instructions. While this dish is best served fresh, you can freeze leftovers for up to 2 months. Let the pasta cool completely before transferring it to an airtight container. When you're ready to eat, thaw the pasta in the refrigerator overnight and reheat it in a skillet over medium heat. You may need to add a little water or broth to prevent it from drying out.
Cheese variations. While Parmesan and Pecorino Romano are classic choices, feel free to experiment with other hard cheeses, such as Asiago or Grana Padano.
Garlic Lovers Rejoice! If you're a garlic fanatic like me, don't hesitate to add an extra clove or two. Just be sure not to burn it!

Troubleshooting:

Pasta is sticking together: Make sure you're using enough water when cooking the pasta and that the water is boiling vigorously. Also, don't rinse the pasta after draining it.
Sauce is too dry: Add more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
Sauce is too watery: Simmer the sauce for a few minutes to allow it to thicken. You can also add a little cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to the sauce to thicken it.
Broccoli is overcooked: Be careful not to overcook the broccoli. It should be bright green and slightly tender-crisp.
Sausage is bland: Use a good quality Italian sausage and season it well with salt, pepper, and red pepper flakes.

Nutritional Information (approximate, per serving):

Calories: 600-700
Protein: 30-40g
Fat: 30-40g
Carbohydrates: 60-70g

Enjoy your delicious Sausage Broccoli Orecchiette! I hope you love this recipe as much as I do. It's a family favorite that's sure to please everyone at the table. Buon appetito!

Conclusion:

This Sausage Broccoli Orecchiette isn't just another pasta dish; it's a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The combination of savory sausage, tender-crisp broccoli, and those perfectly shaped orecchiette shells, all coated in a light yet flavorful sauce, is simply irresistible. It's the kind of meal that's comforting enough for a weeknight dinner but also impressive enough to serve to guests. What makes this recipe a must-try? It's the simplicity! With just a handful of ingredients and straightforward instructions, you can have a restaurant-quality meal on the table in under 30 minutes. Plus, it's incredibly versatile. Feel free to swap out the sausage for chicken or turkey sausage for a leaner option. If you're not a fan of broccoli, try using cauliflower, Brussels sprouts, or even some wilted spinach. The possibilities are endless!

Serving Suggestions and Variations:

For a complete meal, I love to serve this Sausage Broccoli Orecchiette with a simple side salad and some crusty bread for soaking up all that delicious sauce. A sprinkle of red pepper flakes adds a nice kick, or you could stir in a dollop of ricotta cheese for extra creaminess. * Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce. * Make it cheesy: Stir in some grated Parmesan, Pecorino Romano, or Asiago cheese. * Add some greens: Toss in some baby spinach or kale during the last few minutes of cooking. * Go vegetarian: Omit the sausage and add some sautéed mushrooms or sun-dried tomatoes. * Make it gluten-free: Use gluten-free orecchiette pasta. I've made this dish countless times, and it's always a hit. It's the perfect balance of flavors and textures, and it's so easy to customize to your liking. I often find myself craving it, and I know you will too! But don't just take my word for it. I wholeheartedly encourage you to give this recipe a try. I'm confident that you'll love it as much as I do. And once you've made it, I'd love to hear about your experience! Did you make any modifications? What did you think of the flavor combination? What did you serve it with? Please, come back and leave a comment below, sharing your thoughts and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps other readers who are looking for inspiration and guidance. Let's create a community of pasta lovers who are passionate about sharing their culinary creations! So, grab your ingredients, put on your apron, and get ready to whip up a batch of this amazing Sausage Broccoli Orecchiette. Happy cooking! I can't wait to hear what you think.