Easy Orecchiette with Broccoli and Chicken Sausage

Name: Easy Orecchiette with Broccoli and Chicken Sausage
Prep time: 5
Cook time: 20
Total time: 25
Yield: 1
Ingredients: orecchiette pasta; broccoli florets (broken into bite-sized pieces if large); olive oil; package Italian Herb Chicken Sausage, casings removed and hand-crumbled; cloves garlic, minced; lemon, juiced; red pepper flakes; grated Pecorino Romano cheese

Prep Time: 5 min | Cook Time: 20 min | Servings: 1

Italian Herb

Mediterranean

Pasta

One of the things we love most about pasta is how much a simple shape can change the whole vibe of a dish. We love a sauce-filled tube of ziti and a big, bouncy rigatoni, but for some reason, orecchiette just hits different. Maybe it’s the chew. Maybe it’s the fact that the name means “little ears,” which leads to an inevitable pronunciation debate every time it hits the table. Either way, this is one pasta shape that always delivers.

This no-nonsense orecchiette and broccoli recipe keeps things simple in the best way. Italian Herb Chicken Sausage brings built-in flavor with savory herbs and a touch of Calabrian chile, so you don’t need much else. Boil the pasta, toss in the broccoli, brown the sausage, finish with lemon and plenty of cheese, and dinner’s done. If you can find an easier, more crowd-pleasing orecchiette pasta recipe, we’re all ears.

See Recipe

A vibrant bowel of orecchiette and broccoli with Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

12 ounces orecchiette pasta

12 ounces broccoli florets (broken into bite-sized pieces if large)

2 tablespoons olive oil

1 package Italian Herb Chicken Sausage, casings removed and hand-crumbled

4 cloves garlic, minced

1 lemon, juiced

¼ teaspoon red pepper flakes

½ cup grated Pecorino Romano cheese

Instructions

Prep Time: 5 min | Cook Time: 20 min | Servings: 1

Bring a large pot of salted water to a boil. Add the orecchiette and cook for 2 minutes less than the package instructions say (rebel). During the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Before draining, reserve 1 cup of pasta water.

While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until it begins to turn golden and crisp, about 4 minutes. Add the garlic and continue cooking until fragrant, about 1 minute more. Turn off the heat, then stir in the red pepper flakes and lemon juice.

Add the drained pasta and broccoli directly to the skillet. Add ½ cup pasta water and toss to combine with the sausage. Stir in the Pecorino Romano. Add more pasta water as needed to loosen the sauce. Taste and season with salt and pepper if desired, then serve in bowls and finish with more Pecorino Romano and a drizzle of extra virgin olive oil.