Orecchiette with sausage and broccoli is a weeknight pasta that looks restaurant-worthy but comes together in about 30 minutes in a single skillet. The small, cup-shaped orecchiette soaks up the savory juices from browned sausage, garlic, and tender broccoli, forming a simple yet deeply satisfying sauce. A finish of butter and freshly grated Pecorino Romano gives the dish a glossy, rich coating that clings to every “little ear” of pasta and invites seconds.
Olivia’s Personal Note
This recipe grew from a family favorite: quick sausage pasta on busy nights. It’s fast to prepare, satisfying, and rarely leaves leftovers. When I adapted it for orecchiette with broccoli, it quickly became the version everyone asked for most.
We’re a broccoli-loving household, so the florets cook directly in the sauce, absorbing garlicky, savory liquid until tender yet slightly firm. That texture keeps the broccoli from being an afterthought. For a balanced meal, I often serve this with a bright salad and garlic bread to soak up any remaining sauce.
Key Ingredients:
All ingredient amounts are listed in the recipe card below.
Orecchiette: This shape holds sauce and small bits of sausage and broccoli in its concave center. Cook it just shy of al dente so it finishes cooking when tossed with the sauce. If you can’t find orecchiette, small shells are the closest match; fusilli, farfalle, or ziti also work.
Italian Sausage (sweet or spicy): Remove casings and break the sausage into irregular pieces so it browns unevenly—those browned bits contribute big flavor. Pork, chicken, or turkey sausage all work; leaner varieties may need an extra splash of olive oil when you add the broccoli.
Beef Broth: Beef broth adds a deeper, more savory backbone than chicken broth and pairs well with the sausage and Pecorino. Use a good-quality broth and adjust salt at the end, since other ingredients contribute saltiness.
Broccoli Florets: Cut fresh broccoli into medium florets so they cook through in 3–4 minutes but still hold their shape. Frozen broccoli is usable in a pinch, though it softens and releases more water, so you may need to simmer a bit longer.
Garlic: Fresh minced garlic is essential. Four cloves provide a pronounced garlic character that mellows as it cooks. Add garlic after the sausage has browned and lower the heat to avoid burning, which would turn the dish bitter.
Butter: Stirred in at the end, butter emulsifies with the broth and rendered fat to create a glossy, velvety sauce. Two tablespoons make a noticeable difference in texture and mouthfeel.
Pecorino Romano: Freshly grated Pecorino adds a sharp, salty finish traditional to southern Italian preparations. Grate it just before using so it melts smoothly into the sauce. If needed, Parmesan can substitute but will be milder.
How to Make Orecchiette with Sausage and Broccoli
No oven required. You’ll need one large skillet (12 inches or larger) and a large pot for the pasta.
Step 1: Salt and boil the pasta water.
Bring a large pot of water to a full boil and add a generous amount of salt—water should taste pleasantly salty. Cook the orecchiette until just barely al dente per package instructions; it will finish cooking when tossed with the sauce.
Step 2: Brown the sausage.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high. Add the sausage, break it into irregular pieces, and let it brown and cook through for 5–6 minutes. Resist constant stirring so the meat develops golden, flavorful crust and browned bits on the pan bottom.
Step 3: Add garlic, then build the sauce and cook the broccoli.
Lower heat to medium and stir in the minced garlic, cooking about 1 minute until fragrant. Add the remaining 2 tablespoons olive oil, beef broth, broccoli florets, salt, black pepper, and red pepper flakes. Stir frequently and scrape up the browned bits (fond). Cook 3–4 minutes until the broccoli is tender-crisp and the liquid has reduced slightly.
Step 4: Add butter and finish the sauce.
Stir in the butter and simmer a couple of minutes. The butter emulsifies with the broth and rendered fat, turning the sauce glossy and slightly thickened. You’ll know it’s ready when it looks silky rather than watery.
Step 5: Combine pasta and serve.
Add the drained orecchiette to the skillet and sprinkle in half of the Pecorino Romano. Toss firmly so the pasta absorbs the sauce. If it seems dry, add reserved pasta water a tablespoon at a time until the sauce loosens and coats the pasta. Taste and adjust seasoning, then serve immediately with the remaining grated cheese and a drizzle of olive oil if desired.
Pro Tip: A small amount of lemon zest or a squeeze of lemon juice stirred in just before serving brightens the dish if you want a little lift.
Recipe Tip
Save pasta water. Reserve a cup of the cooking water before draining. A few tablespoons of starchy pasta water will help the sauce cling to the pasta and rescue a sauce that looks too dry or broken.
Taste before adding salt. Pecorino, sausage, and broth all contribute salt. Taste the finished dish and add salt only if needed.
Serve immediately. Orecchiette is best right away while the sauce is glossy and the texture is fresh. Have sides ready so the meal hits the table as soon as it’s finished.
Orecchiette with Sausage and Broccoli
Ingredients
- 1 pound orecchiette
- 3 tablespoons extra-virgin olive oil divided
- 1 pound sweet or spicy Italian sausage casings removed
- 4 garlic cloves minced
- 1 cup beef broth
- 1 pound broccoli florets
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- ½ cup freshly grated Pecorino Romano
Instructions
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Bring a large pot of generously salted water to a boil. Add the orecchiette and cook until al dente according to package directions. Drain well and set aside.
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While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook for about 5–6 minutes, until browned and cooked through.
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Lower the heat to medium and stir in the minced garlic. Cook for about 1 minute, just until fragrant.
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Add the remaining olive oil, beef broth, broccoli florets, salt, black pepper, and red pepper flakes to the skillet.
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Stir frequently, scraping up the browned bits from the bottom of the pan. Cook for 3–4 minutes, until the broccoli is tender-crisp and the liquid reduces slightly.
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Stir in the butter and let it melt into the sauce. Simmer for another couple of minutes to allow the flavors to come together.
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Add the drained pasta directly to the skillet (or return it to the pasta pot and pour the sausage mixture over it). Sprinkle in half of the Pecorino Romano and toss well to coat.
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Taste and adjust seasoning if needed. Serve warm, topped with the remaining grated cheese.
Notes
To reheat, warm gently in a skillet with a splash of water or broth to loosen the sauce, or microwave covered with a tablespoon of water stirred in.
This dish can be frozen, though broccoli softens after thawing. If freezing, slightly undercook the broccoli so it holds up better when reheated.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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