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Bowl of orecchiette with sausage and broccoli

Orecchiette with Sausage and Broccoli


This orecchiette with sausage and broccoli is a delicious and nutritious weeknight dinner. Ready in 30 min + made with 5 simple ingredients!


Units Scale
  • 16 oz. broccoli florets (about 2 small crowns)
  • 1 lb. orecchiette pasta
  • 1 Tbsp. olive oil
  • 16 oz. raw Italian sausage
  • 4 cloves garlic
  • 1/2 cup reserved pasta water
  • topping: grated parmesan cheese, olive oil, red pepper flakes, freshly cracked pepper, flaky sea salt


  1. Prep broccoli: clean and trim broccoli. Chop florets into small pieces.
  2. Cook pasta as directed on package, but take off heat 2 minutes early. BE SURE TO RESERVE 1/2 CUP PASTA WATER.
  3. Heat 1 tablespoon of olive oil to large skillet. When it’s hot, add sausage to pan, breaking up with the back of a spatula or spoon. Cook for about 5-6 minutes, until browned.
  4. Add chopped broccoli and garlic to pan, tossing everything together. Cook for about 5-6 minutes, until broccoli has softened.
  5. When pasta is finished cooking, add drained pasta to pan, along with 1/4 of the pasta water.
  6. Toss everything together and add extra pasta water if mixture seems dry.
  7. Serve with desired toppings: parmesan cheese, a drizzle of olive oil, flaky sea salt, red pepper flakes, and freshly cracked pepper to taste.


  • Other pasta alternatives: See above, you don’t have to use orecchiette. 
  • Want to use less meat? Some Italian sausage is sold in 12 oz. packages, which would be fine to use here!

Keywords: orecchiette with sausage and broccoli, sausage and broccoli pasta, Italian sausage pasta