Description
A hearty and creamy one pot orecchiette pasta dish featuring savory Italian sausage, fresh broccoli, and a rich Parmesan butter sauce. This easy stovetop recipe combines tender pasta and veggies in a flavorful broth for a satisfying weeknight dinner.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces orecchiette pasta
- 3 cups broccoli florets (cut into small pieces)
Meat and Seasonings
- 1 pound Italian sausage (casings removed)
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Cook the sausage: Heat the olive oil in a large pot or deep skillet over medium heat. Add the Italian sausage and cook while breaking it up with a spoon until browned and fully cooked, about 6 to 8 minutes.
- Sauté the aromatics: Add the minced garlic and red pepper flakes (if using) to the sausage, sautéing for about 1 minute until fragrant.
- Add pasta and vegetables: Stir in the orecchiette pasta, broccoli florets, chicken broth, salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Finish the dish: Stir in the grated Parmesan cheese and butter until melted and creamy. Serve the pasta hot.
Notes
- Use spicy Italian sausage for a spicier dish or turkey sausage for a lighter alternative.
- Frozen broccoli can substitute fresh broccoli; add it halfway through cooking to avoid overcooking.
