Sausage & Broccoli Orecchiette
Italian sausagemeat crisped in olive oil, tossed through ear-shaped pasta and tenderstem broccoli with garlic, chili and parmesan. The 20-minute weeknight pasta that tastes like a trattoria.
20 minEasy~497 kcal / servingItalian
Contains glutenContains dairy
Nutrition
497 kcal
Calories
39 g
Protein
41 g
Carbs
20 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 100 g Orecchiette
- to taste Black pepper
- ½ tsp Chili flakes
- 3 cloves Garlic
- 30 g Parmesan
- 2 tbsp Olive oil
- 150 g Tenderstem broccoli
- to taste Salt
- 200 g Italian sausages
Instructions
- Bring a large pot of well-salted water to the boil. Drop in the orecchiette and cook to packet time (usually 10-12 minutes).
- While the pasta cooks, slice the broccoli into bite-sized florets, halving the stems if thick. Squeeze the sausagemeat out of the casings.
- Heat the olive oil in a wide pan over medium-high heat. Add the sausagemeat in chunks. Brown 5-6 minutes, breaking up with a wooden spoon, until deeply crisp at the edges.
- Lower heat to medium. Add the minced garlic and chili flakes, stir 30 seconds — careful not to burn the garlic.
- Add the broccoli florets to the boiling pasta water for the last 3 minutes of cooking — they finish at the same time as the pasta.
- Scoop a mug of pasta water out. Drain the pasta and broccoli together. Tip into the sausage pan with a splash of pasta water.
- Toss vigorously over high heat for 1 minute — the starch in the water emulsifies into a glossy sauce that coats every piece. Grate parmesan over the top. Plate, more parmesan, a glug of olive oil.
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