Orecchiette broccoli e salsiccia is a dish that proves simplicity is the ultimate sophistication. Originating from the Puglia region of Italy, this comforting pasta brings together tender “little ear” pasta, bold Italian sausage, and vibrant broccoli for a symphony of textures and flavors. Whether you’re looking for a quick weeknight dinner or a dish that channels the heart of Italian cooking, this recipe will leave you craving seconds. Let’s dive into how to craft this timeless classic with ease and flair.
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Ingredients you’ll need (for 4 servings)
- 350 g orecchiette pasta
- 2 medium broccoli heads, cut into small florets (stems peeled and thinly sliced)
- 200 g Italian sausage (spicy or mild), casing removed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red chili flakes (optional)
- 50 g Pecorino Romano or Parmesan cheese, grated
- Salt and pepper to taste
The process
Start by preparing all your ingredients: trim the broccoli, remove the sausage casing, and have everything ready for cooking.
Step 1: Cook the Broccoli and Pasta
Bring a large pot of salted water to a boil. Add the broccoli florets and stems, and blanch them for 3-4 minutes until tender but still vibrant green. Use a slotted spoon to remove the broccoli, keeping the water boiling for the pasta. Add the orecchiette and cook until al dente, reserving about 200 ml of pasta water before draining.
Step 2: Sauté the Sausage
In a large skillet, heat the olive oil over medium heat. Add the crumbled sausage and cook for 5-7 minutes until golden and crispy, breaking it into small pieces with a wooden spoon. Stir in the minced garlic and chili flakes, cooking for another minute until fragrant.
Step 3: Combine and Finish
Add the cooked broccoli to the skillet with the sausage, mashing some of the florets with the back of your spoon to create a chunky sauce. Toss in the orecchiette, adding the reserved pasta water a little at a time to achieve a silky, cohesive consistency. Mix well, season with salt and pepper, and stir in half the grated cheese.
Step 4: Serve
Plate the pasta, sprinkle with the remaining cheese, and drizzle with a touch of high-quality olive oil. Add freshly cracked black pepper for an aromatic finish.
Insider tips
- Balance the Texture: Lightly mashing the broccoli helps create a creamy sauce while keeping chunks for texture.
- Sausage Variety: Spicy sausage adds heat, but a mild variety brings out the broccoli’s subtle sweetness.
- Reserve Pasta Water: This starchy water is the key to binding the flavors into a smooth sauce.
Variations to try
This recipe is highly adaptable. For a fresh twist, add sun-dried tomatoes or lemon zest for a pop of brightness. Swap broccoli for broccolini or Romanesco for a unique flavor profile. Toasted pine nuts add a satisfying crunch, and for a creamy touch, stir in a spoonful of ricotta or mascarpone before serving.
In conclusion
Orecchiette broccoli e salsiccia is a celebration of Puglian cuisine, showcasing the region’s love for simple, honest ingredients. With its perfect blend of flavors and textures, this dish is a testament to the magic of Italian cooking.
What’s your favorite way to customize this recipe? Let me know in the comments—buon appetito!
