Description
Warm, garlicky pasta tossed with crunchy broccoli and sweet, browned sausage, perfect for a weeknight dinner.
Ingredients
Scale
- 400 g orecchiette
- 400 g Italian sausage, casings removed
- 400 g broccoli, cut into small florets
- 60 ml extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4–1/2 tsp red pepper flakes (optional)
- Zest and 1 tbsp juice of 1 lemon
- 60 g grated Pecorino Romano or Parmesan
- 240–360 ml reserved pasta water
- Kosher salt to taste
Instructions
- Bring a large pot of water to a boil with kosher salt.
- Cook the orecchiette until just shy of al dente, reserving pasta water before draining.
- Heat olive oil in a skillet and brown the sausage.
- Add garlic and red pepper flakes, then deglaze with reserved pasta water.
- Cook the broccoli until crisp-tender.
- Finish by tossing the pasta in the skillet with water, lemon zest, and cheese.
- Serve immediately with extra olive oil and cheese.
Notes
Use good-quality olive oil for the best flavor. Don’t overcook the broccoli to keep it bright and crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg