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 ear-shaped pasta soaks up the savory juices from the sausage, garlic, and tender broccoli, forming a simple, satisfying sauce that clings to every piece. A final stir of butter and a generous grating of Pecorino Romano make this comforting dish impossible to resist.
Olivia’s Personal Note
This sausage-and-broccoli pasta is one of our household staples on busy nights. It’s quick, filling, and rarely leaves leftovers. When I first made this version with orecchiette, I knew the texture and shape would work—but it quickly became the most-requested one at our table.
We’re big broccoli fans, which helps. The florets cook in the sauce and pick up the garlicky, savory flavors until they’re tender but still have some bite. By the time the pasta and sauce are combined, even picky eaters usually don’t notice the vegetables. For a lighter contrast on the side, I often serve a simple arugula salad with lemon dressing and a loaf of garlic bread for anyone who wants to soak up every last bit of sauce.
Key Ingredients:
All ingredient amounts are listed in the recipe card below.
Orecchiette: This cupped pasta captures the sausage, broccoli, and sauce in each bite. Cook it to just barely al dente so it finishes cooking when tossed with the sauce. If you can’t find orecchiette, small pasta shells make the best substitute; fusilli, farfalle, or ziti also work.
Italian sausage (sweet or spicy): Remove casings and break the meat into irregular pieces to encourage browning. Pork or chicken sausage both work; poultry sausages render less fat, so add a little extra olive oil if needed.
Beef broth: I prefer beef broth for its deeper savory backbone that complements the sausage and Pecorino. Use a good-quality broth and avoid very low-sodium versions unless you plan to adjust seasoning at the end.
Broccoli florets: Cut fresh broccoli into medium florets so they cook through in the few minutes in the skillet. Frozen broccoli can be used in a pinch but tends to be softer and releases more water, so cook a little longer to reduce the sauce.
Garlic: Fresh minced garlic is essential. I use a generous amount, but add it over medium heat after browning the sausage so it softens and mellows without burning.
Butter: Added at the end, butter emulsifies with the broth and rendered sausage fat to create a glossy, velvety sauce. Don’t skip it—two tablespoons make a noticeable difference.
Pecorino Romano: Freshly grated Pecorino delivers a sharp, salty finish. Add half while tossing the pasta so it melts into the sauce and reserve the rest to finish each serving. If you don’t have Pecorino, Parmigiano Reggiano is a suitable, milder substitute.
How to Make Orecchiette with Sausage and Broccoli
No oven required. You’ll need one large skillet (12-inch or larger) and one large pot for the pasta.
Step 1: Salt and boil the pasta water.
Bring a large pot of water to a rolling boil and season it generously with salt. The water should taste pleasantly salty. Add the orecchiette and cook according to package directions until just al dente—it will finish cooking in the skillet.
Step 2: Brown the sausage.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into irregular pieces, and let it cook 5–6 minutes until deeply browned. Resist constant stirring; letting the meat sit briefly creates browned bits on the pan that add flavor to the sauce.
Step 3: Add garlic and build the sauce.
Lower the heat to medium and stir in minced garlic. Cook about 1 minute until fragrant, then add the remaining 2 tablespoons olive oil, beef broth, broccoli florets, salt, black pepper, and red pepper flakes. Stir frequently and scrape up browned bits from the pan. Cook 3–4 minutes until broccoli is tender-crisp and the liquid has reduced slightly.
Step 4: Finish the sauce with butter.
Stir in the butter and let it melt into the sauce over medium heat, simmering a couple more minutes. The butter emulsifies with the broth and sausage fat, turning the sauce glossy and slightly thickened.
Step 5: Combine the pasta and serve.
Add the drained orecchiette directly to the skillet and sprinkle in half the grated Pecorino. Toss firmly so the pasta absorbs the sauce. If the mixture seems dry, add a tablespoon of reserved pasta water at a time until the sauce moves freely and coats the pasta. Taste and adjust seasoning, then serve immediately with the remaining Pecorino and an optional drizzle of olive oil.
Pro Tip: A pinch of lemon zest or a squeeze of fresh lemon juice stirred in just before serving brightens the dish if you want a lift.
Recipe Tip
Save some pasta water. Reserve a cup of the cooking water before draining. A few tablespoons of starchy pasta water will loosen the sauce and help it cling to the pasta if it seems dry.
Taste before adding salt. Pecorino, sausage, and broth all carry salt. Taste the finished dish before adding more salt—often it needs none.
Serve immediately. Orecchiette is best right away, while the sauce is glossy and the pasta has not absorbed all the liquid. Have sides and plates ready so you can serve as soon as the pasta is 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 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 and break it up with a wooden spoon. Cook about 5–6 minutes until browned and cooked through.
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Lower heat to medium and stir in minced garlic. Cook about 1 minute until fragrant.
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Add the remaining olive oil, beef broth, broccoli florets, salt, black pepper, and red pepper flakes. Stir and scrape up browned bits.
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Cook 3–4 minutes until broccoli is tender-crisp and the liquid has reduced slightly.
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Stir in butter and simmer another 2 minutes so the sauce becomes glossy.
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Add the drained pasta to the skillet, sprinkle in half the Pecorino, and toss to coat. Use reserved pasta water as needed to loosen the sauce.
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Taste and adjust seasoning. Serve warm topped with remaining grated Pecorino.
Notes
To reheat, warm gently in a skillet with a splash of water or broth, stirring until the sauce loosens. In the microwave, cover and add a tablespoon of water before reheating.
This freezes acceptably, though the broccoli softens. If freezing, slightly undercook the broccoli so it holds up better after thawing and reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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